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1. 涼拌藕片:
這道菜以脆嫩的藕片為主料,藕片的紅色和調料的鮮亮色彩使得菜餚色澤誘人,口感脆爽,味道酸甜適中。
![](https://www.ch-news.com/wp-content/uploads/2024/03/d0265632c47948ccbec545afc2eafc86.jpg)
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2. 豆腐炒娃娃菜:
娃娃菜鮮嫩可口,搭配柔軟的豆腐,保留了材料的原汁原味,營養豐富,是一道家常的健康菜餚。
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3. 涼拌蘑菇:
鮮美的蘑菇經過涼拌處理,口感更為細膩,既可提味又不掩蓋蘑菇的清香。
![](https://www.ch-news.com/wp-content/uploads/2024/03/cd37423f988243f09349818da25e7863.jpg)
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4. 涼拌海帶結:
海帶結涼拌,加入蒜末、薑末、辣椒油、醋、鹽等調料,不僅能夠提供豐富的碘元素,還能享受到海帶的爽滑與調料的香辣。
![](https://www.ch-news.com/wp-content/uploads/2024/03/72cdc7e3ede548beada2ae3a747a6c1a.jpg)
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5. 炒口蘑:
口蘑切片,與青椒、洋蔥等食材一起炒制,常用調料有鹽、醬油、蚝油等,簡單易做,營養豐富,口感清脆。
![](https://www.ch-news.com/wp-content/uploads/2024/03/448195e33bfb41aaa6d22006667a6114.jpg)
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6. 西蘭花炒海鮮菇:
將西蘭花的清甜與海鮮菇的鮮嫩相結合,以蒜末、鹽、醬油調味,色彩鮮艷,口感豐富,營養均衡。
![](https://www.ch-news.com/wp-content/uploads/2024/03/9cf37f75fec34441867327a612c3a2f3.jpg)
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7. 涼拌娃娃菜:
娃娃菜涼拌通常會加入一些紅椒絲、芝麻醬、醋、鹽等調料,使得菜餚色彩更加豐富,口感清脆。
![](https://www.ch-news.com/wp-content/uploads/2024/03/3c7d3bc83a1d443ab10aa5920810a4ca.jpg)
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8. 上海青炒香菇:
以上海青和香菇為主料,加入蒜瓣、薑片進行炒制,調味簡單,保留了蔬菜的原味,香菇的滑嫩與上海青的清甜相互融合,營養可口。
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