[問題] 清炒綠色菜類油膏下的時機
一般炒綠色菜如菠菜、空心菜這類
我的做法很簡單,但少一個阿嬤煮的味道
1. 少許油,壓蒜爆香
2. 菜下去之後淋少許米酒
3. 加適當的鹽跟一點味精
詢問家人說生前照顧阿嬤的那個印尼人會加素蠔油
但已經不在台灣也不知道如何聯繫
我嘗試了幾種加法味道都怪怪的
有人炒菜會加素蠔油去炒嗎
怎麼加才對味
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