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dishes/staple/凉粉/lf1.jpg
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dishes/staple/凉粉/lf10.jpg
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dishes/staple/凉粉/lf3.jpg
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dishes/staple/凉粉/lf6.jpg
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dishes/staple/凉粉/lf7.jpg
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dishes/staple/凉粉/lf8.jpg
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dishes/staple/凉粉/lf8.jpg
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dishes/staple/凉粉/lf9.jpg
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dishes/staple/凉粉/lf9.jpg
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83
dishes/staple/凉粉/凉粉.md
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dishes/staple/凉粉/凉粉.md
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# 凉粉的做法
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伤心凉粉吃了不会让你伤心的哦!
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## 必备原料和工具
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- 豌豆淀粉
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- 大蒜
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- 小米辣
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- 辣椒粉
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- 酱油
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- 醋
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- 白糖
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- 鸡精
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- 盐
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- 花生碎
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- 香菜
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## 计算
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下述材料为一人份,多人可根据人数按比例增加配料的量。
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- 豌豆淀粉 100g
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- 大蒜 3 瓣
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- 小米辣 3 颗
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- 辣椒粉 10g
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- 酱油 10ml
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- 醋 10ml
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- 白糖 3ml
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- 鸡精 3g
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- 盐 3g
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- 花生碎 5g
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- 香菜 5g
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## 操作
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- 准备食材。
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- 把豌豆淀粉和水各 100 克混合搅拌。
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- 往锅中倒入 600g 水,大火煮开后转为小火。
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- 倒入淀粉水,边倒边不断的搅拌,搅拌到浓稠且色泽均匀。
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- 找一个容器,在容器中刷一层薄薄的食用油。
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- 将煮好的淀粉倒入容器中冷藏 2-4 小时。
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- 冷藏后取出,脱模,切条。
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- 大蒜和小米辣剁成沫,放上 10g 辣椒粉,5g 花生碎,热油搅拌均匀。
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- 再加入 10ml 酱油,10ml 醋,5g 白糖,3g 鸡精,3g 盐搅拌均匀。
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- 将调味料倒在凉粉上,然后撒上香菜即可。
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## 附加内容
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- 参考: [制作凉粉的详细步骤](https://www.zhms.cn/recipe/mzvyy.html?source=2)
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如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。
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54
dishes/staple/韩式拌饭/韩式拌饭.md
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dishes/staple/韩式拌饭/韩式拌饭.md
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# 韩式拌饭的做法
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## 必备原料和工具
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- 米饭
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- 鸡蛋
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- 火锅牛肉卷
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- 豆芽
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- 蘑菇
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- 胡萝卜
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- 西葫芦
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- 韩式辣酱
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- 雪碧
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- 芝麻
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- 芝麻油
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## 计算
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每份:
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- 米饭 1 碗 (400g)
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- 鸡蛋 1 颗
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- 火锅牛肉卷 6 卷 60g
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- 豆芽 1 把 80g
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- 蘑菇 50g
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- 胡萝卜 1/4 根
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- 西葫芦 50g
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- 韩式辣酱 25ml
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- 雪碧 2 瓶盖, 20ml
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- 芝麻 少许
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- 芝麻油 20ml
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- 生抽 15ml
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## 操作
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- 蔬菜清洗 切丝 放锅中翻炒 食材变软 便可称出
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- 煮水 等沸腾时 焯牛肉卷 只需煮熟 大概三分钟即可捞出
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- 煎[溏心蛋](../../breakfast/溏心蛋.md)
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- 将[米饭](../../staple/米饭/米饭.md)放在一个碗里 然后倒扣在大碗
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- 将准备好的蔬菜和肉卷依次绕圈放在米饭上面 将煎蛋放中间
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- 备酱汁
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- 两勺韩式辣酱(甜辣口)+ 一勺生抽 + 两瓶盖雪碧(减肥的话 可以放无糖雪碧)+ 少许芝麻 + 一勺芝麻油
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- 搅拌上述酱汁,可以再加生抽和盐
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- 将备好的酱汁倒在摆好盘的碗中
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## 附加内容
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- 这是道非常简单的菜 过程会比较繁琐 但当将菜肉米饭酱汁搅拌起来吃会很满足
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- 如果对外观有一定要求 可以用砂锅代替普通碗
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如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。
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3
dishes/staple/韩式拌饭/韩式拌饭.png
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3
dishes/staple/韩式拌饭/韩式拌饭.png
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version https://git-lfs.github.com/spec/v1
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||||
oid sha256:f85de2991a6bbf5d12d5b5136776384755597a250143355bc3e8517b4b1ef57f
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size 1181664
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