# 上亚米瓜分10w+ #
使用粮之髓的切片苕皮,做过凉拌菜和涮火锅,味道都挺好,这次打算尝试,放入冒菜的调味料中品尝,食材还搁了鸭血、大肠、豆腐、蘑菇、菜心、香菜。
煮好的苕皮,入味顺滑、软糯可口,下到锅中时,没有全部分开,大多每两片的厚度成为一组,这样可以耐煮些,不容易断碎,每袋的净含量为一百四十克。
介绍的红薯粉皮烹饪方法为:开袋先分片,可用于烧烤、串串、煎炒、凉拌,还可用于麻辣烫、炖肉等,凉拌需用开水煮两分钟,再和其他配菜拌食。
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