1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/酸辣抄手（Suanla Chaoshou）rich600338<blockquote class="wp-embedded-content" data-secret="nzYGJ1CyG7"><a href="https://marcwiner.com/zh-hant/suanla-chaoshou/">酸辣抄手（Suanla Chaoshou）</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/suanla-chaoshou/embed/#?secret=nzYGJ1CyG7" width="600" height="338" title="酸辣抄手（Suanla Chaoshou） — Marc Winer" data-secret="nzYGJ1CyG7" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/01/wonton-epices-en-tete-750x1000.jpg600800甜中帶鹹。滑潤濃香。多汁柔嫩。酸辣開胃。蒜香十足。沒錯，就是這麼迷人。美味極了。https://marcwiner.com/zh-hant/suanla-chaoshou/zh-hant辣醬雲吞（酸辣抄手）中式主菜前菜3015454人份40 張 現成雲吞皮300 克 豬絞肉2 根 青蔥 (切末)1 大匙 淡醬油1 茶匙 紹興酒0.25 茶匙鹽1 撮 白胡椒粉3 大匙 蔥薑水1 根 青蔥 (切末)1 薑片9 大匙 水1 撮 鹽4 乾紅辣椒 (去蒂去籽)2 茶匙 花椒60 毫升 植物油15 毫升 香油3 大匙 黑米醋30 毫升 淡醬油1 大匙 糖3 瓣 蒜末1 大匙 芝麻芝麻蔥花20https://marcwiner.com/wp-content/uploads/2024/01/wonton-epices-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