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椒香茗荷蒸腿菇

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'''椒香茗荷蒸腿菇'''
 
=='''目录'''==
做法
 
'''营养分析'''
[[ 鸡腿菇 ]] 集营养,保健,食疗于一身,具有 [[ 高蛋白 ]] [[ 低脂肪 ]] 的优良特性。且色,香,味形俱佳。菇体洁白,美观,肉质细腻。炒食,炖食,煲汤均久煮不烂,口感滑嫩,清香味美,因而倍受消费者青睐。  鸡腿蘑还是一种药用蕈菌,味甘性平,有益脾胃、清心安神、治痔等功效,经常食用有助消化、增进食欲和治疗痔疮的作用。
鸡腿菇 12个
[[ 茗荷 ]] 1个
小白菜 3棵
花椒 3克
[[ 蒸鱼豉油 ]] 15ML 花椒油 2ML
[[花椒油]] 2ML
'''做法'''
3.加入蒸鱼豉油
4.撒上 [[ 青花椒]]
5.蒸至鸡腿菇熟后取出
6.将茗荷片摆在上面
7.浇上少许花椒油即可 <ref>[https://new.qq.com/omn/20180819/20180819A027AL.html   美食精选:青椒酿肉、酸辣凉面、鸡蛋炒海鲜菇、蒜蓉蒸金针菇],新浪新闻 2020年8月22日</ref>
==参考文献==
{{reflist}}
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