食材：可搭配任何清燙後等各類蔬菜
調味：
醬油 30cc
龍舌蘭糖漿30cc
檸檬汁 30cc
水 60cc
堅果 90cc
蒜頭 2顆
辣椒 一根
作法
用調理棒攪拌打勻即可
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食材：松阪豬適量、蔥一把切段備用、薑切片,過熱油,瀝乾.、洋蔥、彩椒、青椒、蝦仁 調味料：鹽、味醂、米酒、胡椒 作法： 1.松阪豬切片,川燙,起鍋。 2.倒入1/3碗水,水滾後,將肉,蔥,薑,全入鍋,拌炒,至起煙後。 3.加入2湯匙醬油,加一湯匙米酒,味林少許,薑汁收乾起鍋（切勿過乾）,美味上桌。
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