食材:龍鬚菜200g
調味:日式香鬆、鹽1大匙、食用油1小匙、橄欖油(或是紫蘇油)1小匙
作法:
1.起一鍋熱水,放入一大匙鹽及一小匙食用油,放入龍鬚菜,川燙熟撈起。
2.使用冰開水沖涼川燙熟的龍鬚菜,倒入一小匙橄欖油拌攪均勻。
3.將沖涼過的龍鬚菜擺入盤內,撒上日式香鬆,完成
食材:龍鬚菜200g
調味:日式香鬆、鹽1大匙、食用油1小匙、橄欖油(或是紫蘇油)1小匙
作法:
1.起一鍋熱水,放入一大匙鹽及一小匙食用油,放入龍鬚菜,川燙熟撈起。
2.使用冰開水沖涼川燙熟的龍鬚菜,倒入一小匙橄欖油拌攪均勻。
3.將沖涼過的龍鬚菜擺入盤內,撒上日式香鬆,完成
by Theresa Greenwell International Science Holidays are a very stressful time for most of us. Normal activities like working, paying the bills, feeding the family,…
There’s a reason why people say breakfast is the most important meal of the day. Research shows that those who eat breakfast every day are…
By Dr. Deedra Rae Mason, Director of Clinical Education & Research The question amongst athletes and trainers alike is, “Should we continue to supplement with antioxidants?”…
Comments (0)