1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basilSingle Origin、自製優格、泰式涼拌小黃瓜、多肉植物 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="fzcbsiVtVg"><a href="https://basil.idv.tw/blog/8060/daily-stories-jul-2013">Single Origin、自製優格、泰式涼拌小黃瓜、多肉植物</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/8060/daily-stories-jul-2013/embed#?secret=fzcbsiVtVg" width="600" height="338" title="“Single Origin、自製優格、泰式涼拌小黃瓜、多肉植物” — basil‧草本新鮮" data-secret="fzcbsiVtVg" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2013/07/130609.jpg960960個頭不小的蛤蜊，先用蒜末辣椒炒過之後，倒入白酒蒸熟，起鍋時試試味道決定是否再添些海鹽，接著灑上一大把蔥末便可上桌。 小黃瓜呢，最常切段或切薄片搭上調和好的山葵醬油或是金山寺味噌醬油；這一回，用削皮器刨成長薄片放入淺漬缽內，淋一大匙蘋果醋、灑上適量的泰式香料和少許的海鹽，醃上幾個鐘頭便是爽口的小菜。