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标题:
荔枝紫甘蓝
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作者:
今天好冷啊
时间:
2013-11-4 11:16
标题:
荔枝紫甘蓝
<p><center><img src="http://i3.meishichina.com/attachment/201506/10/14339401851650.jpg" style="float:none;" title="20150609_175522.jpg"/></center></p><p> 荔枝成熟季，尤其是妃子笑，剥掉皮的时候，那汁液就已经忍不住流下来了。轻轻吮一口，甘甜、清香，汁多肉滑。但不宜多吃，易上火。</p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/14339401876625.jpg" style="float:none;" title="20150609_175202.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/14339401895801.jpg" style="float:none;" title="20150609_175611.jpg"/></center></p><p> 原料：荔枝150克（6个） 紫甘蓝100克 火腿肠1根 盐适量 糖15克 醋5克</p><p> 步骤：</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/14339402652436.jpg" style="width: 320px; height: 241px;" title="1" width="320" height="241" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201506/10/1433940266193.jpg" title="2" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center></p><p>1、原料：荔枝、火腿肠、紫甘蓝。</p><p>2、荔枝剥去外皮备用。</p><p></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/14339402682760.jpg" style="width: 320px; height: 241px;" title="3" width="320" height="241" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201506/10/14339402675077.jpg" title="4" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center></p><p>3、火腿斜刀切片备用。</p><p>4、紫甘蓝切成丝，尽量切得细一些，好入味。</p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/14339402693513.jpg" style="width: 320px; height: 241px;" title="5" width="320" height="241" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201506/10/14339402712291.jpg" title="6" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center></p><p>5、紫甘蓝加盐、白醋、白糖拌匀。</p><p>6、将火腿片按自己喜欢摆在盘子边上。</p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/1433940264380.jpg" title="20150609_175456.jpg" style="font-family: sans-serif; font-size: 16px; float: none;"/></center></p><p>7、将紫甘蓝铺在盘子中间，摆上4个荔枝，再将剩下的紫甘蓝丝铺在上面放余下的两个荔枝，摆盘完成。</p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/1433941295320.jpg" style="float:none;" title="20150609_175511.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/14339412963908.jpg" style="float:none;" title="20150609_175522.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201506/10/14339412987036.jpg" style="float:none;" title="20150609_175353.jpg"/></center></p><p>小提示：荔枝选用妃子笑，因这种荔枝个大，汁多，肉甜，核小。紫甘蓝的酸甜，根据个人的喜欢调配。紫甘蓝爽脆但质地硬，所以切得越细，越好入味，吃起来口感也会好一些。</p><p></p><p><br/></p>
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