蒸菜盤
『花椰青&紅蘿蔔』
蒸菜前調味：橄欖油15ml、味霸5g
☛蒸菜後調味：白芝麻、蒜頭、鹽（適量）
『柴魚金針菇海帶芽』
蒸菜前調味：雞粉
☛蒸菜後調味：鹽、醬油、柴魚片
『豆幹丁青椒』
1.豆幹丁加入青椒丁
2.蒸菜前調味：橄欖油，鹽巴，黑胡椒調或白胡椒粉.
☛蒸菜後調味：：加入甜醬油,少量鹽和芝麻油.
快速/營養/方便這就是蒸菜的魅力🥰
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