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MSN 新聞 - 生活新聞
和露醬油變化多　夏日輕食無負擔
Jun 1st 2013, 03:27

把紫蘇麵條煮熟後浸泡冰水，維持Q度，再加上現在盛產的芒果和蕃茄，利用口味比較淡的和露醬油，加上水和醋調成日式沾麵的沾醬，或者和魚露調和，也能變成泰式沙拉醬汁。

另外特別舉辦的料理比賽，不但考驗參賽者對於豬肉的認知，如何和醬油搭配也考驗著料理功力。

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內容來源 : TVBS新聞 更新日期 : 2013/6/1 11:27

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