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
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