蒜茸與香油是對好搭檔，它們可以大大削弱四川火鍋中涮料的辛辣味，還有殺菌功效。
用料蒜茸 2湯匙（30g）香菜碎 1茶匙（5g）大蔥花 1茶匙（5g）熟芝麻 2茶匙（10g）鹽 1/2茶匙（3g）花椒油 1茶匙（5ml）香油 1湯匙（15ml）水 1湯匙（15ml）做法
將所有用料混合在一起，攪拌均勻即可。
蒜油蘸料
來源：網絡整理 2014-01-15 16:38
點擊: 次
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