醃肉加上這一味，色香味 Upgrade！蒜苔炒香料醃肉
臘肉的香氣和油脂拌入清脆蒜苔之中，成為絕佳美味…
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蒜苔是蒜頭的花莖，花苞未開連著細長的花莖，口感清脆、蒜香味十足，與跟鹹香的臘肉一起熱炒，臘肉的香氣和油脂拌入清脆蒜苔之中，成為最和協的絕佳美味。蒜苔本身氣味濃郁，所以不必再爆香，料理重點在於臘肉切片後再乾鍋爆香，讓肉質更Q彈，可逼出臘肉本身的油脂來炒蒜苔以及配料，不需再另外加油，少油卻不減美味而且更健康。
臘肉片 300g
紅蘿蔔片 100g
蒜苔 500g
黑豆豉 1大匙
辣椒片 適量
香菇醬油 1大匙
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