白灼生菜
Easy
爽脆鲜嫩的白灼生菜，淋上蒜香蚝油芡汁，简单家常，却是一道地道的粤式经典。
Cooking Steps
11
STEP 3 OF 11
切生菜
USES
迷你罗马生菜, quartered lengthwise (240 gram)
YouTubeWING COOKING
Open on YouTube ↗每颗生菜从上到下纵切成四瓣。
STEP 5 OF 11
调好酱汁
USES
生抽, (for sauce) (2 tablespoon)·芝麻油, (for sauce) (1 tablespoon)·蚝油, (for sauce) (2 tablespoon)·幼砂糖, (for sauce) (2.5 gram)·水, (for sauce) (45 ml)·马铃薯淀粉, (for sauce) thickener (0 as needed)
YouTubeWING COOKING
Open on YouTube ↗将生抽、蚝油、芝麻油、糖、水和淀粉调匀成芡汁。
STEP 6 OF 11
水中加油盐
USES
食用油 (0 as needed)·盐 (0 as needed)
YouTubeWING COOKING
Open on YouTube ↗在烧开的水中加入少许油和盐，搅拌一下。
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