2燒煮
爆香蒜,加豆豉醬、彩椒、水、糖小火煮3分鐘,灑蔥絲。
陳銘鴻
【本日料理手】鮮豔有光澤 較新鮮
挑選甜椒時,主廚陳銘鴻建議選重一點的,因含水量高,甜度也較高,且顏色需鮮豔有光澤,蒂頭愈綠愈新鮮,甜椒去皮可水煮或是火烤。
協助拍攝╱台中日月千禧酒店
(04)3705-6000
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