这是一款特别合我们家胃口的凉拌味汁，做起来非常简单，是我根据一般的糖醋味汁改动的。材料如下。

计量单位：一茶匙=5毫升， 一汤匙=15毫升

1）剁细的剁椒/蒜蓉/姜蓉/小葱（最好取葱白部分）各一茶匙

2）老干妈辣豆豉酱一茶匙

3）镇江香醋（或者其他中国醋，但是不要用瑞士的水果醋代替）/生抽/蜂蜜 各一汤匙
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]]> http://www.beckyblog.com/read.php?198&guid=0#topreply gaoxing <user@domain.com> Mon, 26 Mar 2007 12:49:05 +0000 http://www.beckyblog.com/read.php?198&guid=0#topreply http://www.beckyblog.com/read.php?198&guid=1#topreply mumtohehe <user@domain.com> Tue, 27 Mar 2007 15:58:19 +0000 http://www.beckyblog.com/read.php?198&guid=1#topreply 私下觉得最简单/低盐/低油的烹饪方法就是:无论荤素,都蒸/烤/煮熟,然后淋上味汁. ]]> http://www.beckyblog.com/read.php?198&guid=2#topreply MUMTOHEHE <user@domain.com> Tue, 27 Mar 2007 16:05:23 +0000 http://www.beckyblog.com/read.php?198&guid=2#topreply 香港人做烧腊都用HONEY,是不是?!:) ]]> http://www.beckyblog.com/read.php?198&guid=3#topreply 上弦月 <user@domain.com> Thu, 29 Mar 2007 12:03:30 +0000 http://www.beckyblog.com/read.php?198&guid=3#topreply http://www.beckyblog.com/read.php?198&guid=4#topreply 筱言 <user@domain.com> Tue, 03 Apr 2007 10:17:36 +0000 http://www.beckyblog.com/read.php?198&guid=4#topreply