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两款美食不长肉 解馋又低脂

美食首页 生命时报 2016年08月30日 14:45 A-A+

原标题:

  茴香豆干炒蛋。原料为茴香菜150克,香干1块,鸡蛋3个。

  做法:1.茴香菜去黄色老叶和根,洗净控去水分,切成0.5厘米左右的碎末,香干切米粒状,鸡蛋打匀,加少量料酒、胡椒粉去腥,加2克盐搅匀;2.在不粘锅放两汤匙油,放入茴香菜中火翻炒2分钟;加香干碎翻匀再炒1分钟;倒入鸡蛋液,搅动,均匀混合;待鸡蛋凝固,立马关火,把混合蛋饼铲碎即可食用。

  蘑菇冬笋鸡翅汤。原料为鸡翅10个,白色圆蘑菇5个,袋装水煮冬笋尖5个。

  做法:1.将鸡翅洗净放入砂锅,加3碗水;蘑菇切半、冬笋切条放入,再放两片月桂叶,3片姜,10粒花椒;大火烧开,去浮沫,然后转微火,煲50分钟;2.盛出后去掉表层浮油,撒上香菜叶、少许胡椒粉、少量盐即可。

相关阅读 月桂叶 | 美食
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