1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗四川辣油 – 擔擔麵的靈魂rich600338<blockquote class="wp-embedded-content" data-secret="H1eLxYdEWX"><a href="https://marcwiner.com/zh-hant/%e6%ad%a3%e5%ae%97-%e5%9b%9b%e5%b7%9d%e8%be%a3%e6%b2%b9/">正宗四川辣油 – 擔擔麵的靈魂</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/%e6%ad%a3%e5%ae%97-%e5%9b%9b%e5%b7%9d%e8%be%a3%e6%b2%b9/embed/#?secret=H1eLxYdEWX" width="600" height="338" title="正宗四川辣油 – 擔擔麵的靈魂 — Marc Winer" data-secret="H1eLxYdEWX" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2023/08/huile-pimentee-du-sichuan-en-tete-750x884.jpg600707啊，中式料理裡的辣油，真是既神秘又常被誤解的食材！和普遍印象與各種刻板想像不同，它可不只是拿來把嘴巴辣得發麻、讓人齜牙咧嘴而已。https://marcwiner.com/zh-hant/%e6%ad%a3%e5%ae%97-%e5%9b%9b%e5%b7%9d%e8%be%a3%e6%b2%b9/zh-hant正宗四川辣椒油－擔擔麵用中式1010201罐100 公克 乾辣椒400 毫升 中性油 (如葵花油、玉米油等)4 湯匙 四川花椒粉2 湯匙 淡醬油1 湯匙 黑米醋1 茶匙 砂糖1 茶匙 鹽10 公克 薑片2 八角1 莢 輕輕壓碎的黑豆蔻2 茶匙 茴香籽1 湯匙 黑芝麻11https://marcwiner.com/wp-content/uploads/2023/08/huile-pimentee-du-sichuan-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400