一般餐館的蓑衣黃瓜是切了直接澆料汁。我這種是黃瓜煞水一下，它會更脆；料汁也是加熱熬一下。黃瓜趁熱下去滾一下。然後過夜。

來源: 烹小閑於 2025-06-10 08:32:07 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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