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當歸松板豬--美食篇

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Published on Sep 19, 2016

為推動國人地產地消的消費習慣,建立綠色飲食的環保觀念,花蓮農改場與宜花地區八家餐廳合作,利用花蓮特產的丹參、當歸以及紅糯米入菜,翻轉一般人認為當歸、丹參只能做為進補藥材的印象,既能達到保健效果,更為一般家常菜增添一股新滋味!
當歸松阪豬
1. 松坂肉川燙後切片備用
2. 紅辣椒、薑切片,當歸葉洗淨備用
3. 蠔油、醬油、糖加一點熱水攪拌均勻備用
4. 作法2入鍋爆香後加入作法1拌炒
5. 作法3加入料中翻炒,勾芡後即可(勾芡視個人喜好)

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