綠花椰菜用什麼方式川燙才能保有青翠鮮甜不過硬的完美狀態呢?再搭配濃郁的蔬食咖哩一起佐餐,即使是蔬食也可以很下飯
20分
4人
100+
主要食材
綠花椰菜
1
顆
水
1000
cc
鹽
1
小匙
洋葱
半
顆
鴻禧菇
100
克
牛蕃茄
1
顆
食用油
1
大匙
熱開水
300
cc
S & B咖哩磚
半
盒
1
93℃ / 5 分鐘
將鹽,水放入電火鍋,Remy連結電火鍋,放入感溫棒Remy設定93度5分鐘待93度到溫時放入綠花椰菜進行烹煮，完成後取出備用。
電鍋
烹煮
2
取一平底鍋,鍋熱後放入食用油,洋葱,鴻禧菇,蕃茄稍微拌炒,放入熱開水煮開後放入咖哩磚煮至溶解稍微收汁即可熄火取出即可與其他配料一起擺盤
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100+