玉米炒青江菜

World Journal (New York) - Weekly Supplement - - 料理功夫 -

蓋上鍋蓋燜煮。黑木耳八分熟,加入青江菜,並以椰子油和素食東炎醬調味,充分攪拌均勻,繼續烹煮。菜肴起鍋前1分鐘,放入玉米粒,攪拌均勻。菜肴都熟了且入味,即可盛起享用。

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