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发酵的豆瓣酱为传统的鳄梨酱增添了辛辣、咸味和刺鼻的味道。
配方的事实
华体会应用下载
- 1配方最基本的鳄梨酱
- 1到2汤匙中国豆瓣酱
- 6根葱花，切成细丝
- 2茶匙辣椒油
方向
将鳄梨酱和辣椒豆沙混合食用。加入葱。倒入盛菜的碗中，淋上辣椒油。配上热的玉米片即可食用。
鳄梨酱与发酵辣椒豆沙食谱
2018年8月30日更新
发酵的豆瓣酱为传统的鳄梨酱增添了辛辣、咸味和刺鼻的味道。
配方的事实
将鳄梨酱和辣椒豆沙混合食用。加入葱。倒入盛菜的碗中，淋上辣椒油。配上热的玉米片即可食用。
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