1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗涼皮——中式涼拌米麵rich600338<blockquote class="wp-embedded-content" data-secret="7i29iMGJBw"><a href="https://marcwiner.com/zh-hant/liang-pi/">正宗涼皮——中式涼拌米麵</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/liang-pi/embed/#?secret=7i29iMGJBw" width="600" height="338" title="正宗涼皮——中式涼拌米麵 — Marc Winer" data-secret="7i29iMGJBw" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/12/Liang-pi-en-tete-750x563.jpg600450大家好，今天想跟大家介紹一道比較少見的中式料理：涼皮。先鄭重說明一下，這道料理最經典的特色之一，其實是使用自製的寬扁米麵來製作，而這需要非常漫長的工序，還得經過洗出麵筋的步驟；因此這篇文章裡，我決定先把這部分省略。https://marcwiner.com/zh-hant/liang-pi/zh-hant正宗涼皮（中式米皮）中式主菜配菜1010202人份2 大份寬扁河粉4 湯匙 蒜水4 湯匙 黑米醋2 湯匙 淡口醬油2 湯匙 辣椒油香菜末小黃瓜絲豆芽85 g 辣椒碎170 ml 花生油30 g 花生 (搗碎)1 茶匙 鹽1 湯匙 白芝麻1 肉桂棒2 八角2 瓣 大蒜 (輕拍)1.5 蒜泥1 茶匙 鹽110 ml 水1 份大份寬扁河粉2 湯匙 蒜水2 湯匙 黑米醋1 湯匙 淡口醬油1 湯匙 辣椒油香菜末小黃瓜絲豆芽11https://marcwiner.com/wp-content/uploads/2024/12/Liang-pi-en-tete.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