甜酸蒜香黃瓜
This recipe is AI-generated. Adjust based on your actual situation.
Briefly blanch 大黃瓜 in boiling 水 inside 汤锅, drain, then toss with minced 蒜, 糖, 烏醋, 鹽, 橄欖油 and 香油 while still warm to marry flavors and enhance crunch.
Ingredients
- 大黃瓜140 g (≈ ¼ 條)
- 水600 ml
- 蒜1 瓣
- 糖¾ 茶匙
- 烏醋⅔ 湯匙
- 鹽¼ 茶匙
- 橄欖油⅓ 湯匙
- 香油⅓ 茶匙
Cookware
- 湯鍋
Steps
- 1將大黃瓜切片
- 2將湯鍋內的水煮滾 3 分鐘
- 3將大黃瓜片放入湯鍋內的水中短暫焯燙 25 秒
- 4將大黃瓜片從湯鍋內取出瀝乾
- 5將蒜切碎
- 6在瀝乾的大黃瓜片上加入切碎的蒜、糖、烏醋、鹽、橄欖油和香油拌勻
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