Description
做法:
- 豆干切成小丁後過油
- 包菜切絲,長豆切小段,樹菜切小葉後過油炒香
- 花生以干鍋小火炒至芳香
- 甜及咸菜蒲過水2次後,加入油鍋中小火慢炒至芳香
- 將以上煮好的材料擺在白飯上
- 加入2湯匙的興隆擂茶醬在碗中,後加入沸騰的開水
注:擂茶要好吃,除了擂茶湯關鍵就是菜蒲和花生要炒香哦!
- 擂茶醬冷藏時出現的白色塊狀物為食油凝結物
就是這麼簡單!
Ingredients

Heng Long Hakka Thunder Tea sauce Lei Cha 兴隆 - 擂茶酱 500grams
handmade in small quantities. Lei ChaTea HAKKA
- 500 grams | Stock : 16 pcs
S$ 7.02
Instructions
How to:
- Dried tofu is cut into small pieces and then oiled
- Shred cabbage, cut long beans into small pieces, and cut cabbage into small leaves and fry them in oil until fragrant
- Fry the peanuts in a dry pot over low heat until fragrant
- After the sweet and pickled vegetables have passed the water twice, add them to the frying pan and fry slowly until fragrant
- Put the above cooked ingredients on the rice
- Add 2 tablespoons of Xinglong Lei Cha Sauce to the bowl, then add the boiling water
Note: Lei Cha should be delicious, in addition to Lei Cha soup, the key is to stir-fry vegetables and peanuts!
- The white lumps that appear when Lei Cha Sauce is refrigerated are cooking oil condensation
It's that simple!
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