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Kale, the first shellfish oil. Ah?

Step by this

1. Choose soft kale to scald hot water for 3-5 minutes, scoop up, soak in cold water.

2. Pounding garlic, take a soft fire to rest

3. Stir the remaining oil from the garlic jiao and stir it with the clam sauce. Add a little market water, followed by water. Stir well and taste the taste as you like.

4. Put the kale in a beautiful dish, topped with clam oil that we stir and sprinkle with the garlic that we eat.

* * Water that scalds vegetables with a little oil will make the scalded kale color more beautiful.

* * Simple steps, new people can make it delicious 🎉

# Rookie learning to cook

3/26 Edited to

... Read moreจากประสบการณ์การทำคะน้าน้ำมันหอยครั้งแรก ฉันพบว่าเทคนิคเล็กๆ น้อยๆ ที่ช่วยให้ผักมีสีสวยและรสชาติกลมกล่อมนั้นสำคัญมาก เช่น การใส่น้ำมันเล็กน้อยในน้ำที่ลวกผัก จะช่วยรักษาสีเขียวของคะน้าให้ดูน่ากิน และการเจียวกระเทียมด้วยไฟอ่อนๆ จะทำให้หอมและไม่ไหม้ ทำให้น้ำมันหอยที่ผัดออกมามีกลิ่นหอมยิ่งขึ้น นอกจากนี้ การผัดน้ำมันที่เหลือจากการเจียวกระเทียมกับซอสหอยนางรมและน้ำตาลเล็กน้อย ช่วยปรับรสชาติให้กลมกล่อมและไม่หวานเกินไป การชิมรสชาติตามชอบก่อนราดบนคะน้า จะช่วยให้ได้เมนูที่ตอบโจทย์ความชอบของแต่ละคนด้วย สำหรับมือใหม่หัดทำอาหาร เมนูนี้เป็นตัวเลือกที่ดีและไม่ยุ่งยาก เพียงมีวัตถุดิบพื้นฐานและไม่กี่ขั้นตอนก็สามารถทำได้เองที่บ้าน อีกทั้งยังเป็นเมนูที่เหมาะกับการรับประทานเพื่อสุขภาพ เพราะคะน้ามีวิตามินและใยอาหารสูง การทำเองยังช่วยควบคุมปริมาณน้ำมันและเครื่องปรุงเพื่อสุขภาพที่ดีกว่า ถ้าคุณสนใจลองทำเมนูนี้ครั้งหน้า ลองเตรียมวัตถุดิบให้พร้อมและทำตามขั้นตอนนี้ด้วยใจรักการทำอาหาร รับรองว่าจะได้คะน้าน้ำมันหอยรสเลิศ อร่อยไม่แพ้ร้านอาหารเลยค่ะ

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