日本人推行˙70c 蒸煮 蔬菜．以求植物酶還是有活性．舒肥法則是會拉高到 80-90間，以讓蔬菜纖維軟化、仍能保留營養與甜度．
30分
4人
100+
主要食材
杏苞姑 ＸＬ
2
條
醬料
醬油
50cc
cc
味霖
20
cc
柴魚 ＊葷食
1
碗
杏苞菇水
200
cc
1
85 ℃ / 30 分鐘
簡單直接水煮， 或是講究舒肥的人 就與橄欖油ㄧ起放入Ziploc中．85c 30分鐘．舒肥者可做90分鐘會更軟嫩
電鍋
烹煮
2
煮好後，熬醬汁，除柴魚片外，ㄧ起下鍋煮開，關火後．才下柴魚去燜．
3
設定103度103分鐘，完成後取出。
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100+