# 如7而至 #
除了火锅和麻辣香锅,麻辣拌也是消耗冰箱剩余食材的一个特别好的做法。😍不仅简单易做,还超级好吃!我超爱吃😬
做法就是用水煮熟所有食材,然后拌上麻辣鲜香的酱。可以和饭一起吃,也可以单独吃,我比较喜欢单独吃。❤️
我觉得麻辣拌的灵魂是麻酱和宽粉,蘸满芝麻酱的宽粉实在是太诱人了,这款宽粉真的超级好吃!特别有嚼劲儿。麻辣拌无论什么菜一拌都超好吃,满满的蔬菜可以吃一大碗。😍
基本有什么都可以放到锅里煮。我就从冰箱取了还有的食材,放了香菇、宽粉、菠菜、菜花、小白菜、土豆、萝卜、蟹棒和豆腐。
<食材>
各种蔬菜
- 1袋六婆辣椒面
- 1/2 Tbsp 孜然粉
- 1 Tbsp 花生碎
- 1/2 Tbsp 白糖
- 1 Tbsp 芝麻
- 1 tsp 盐
- 烧热的花椒油
- 适量香菜
- 适量葱花
- 1 Tbsp 生抽
- 2 Tbsp 醋
- 1/2 Tbsp 麻油
- 2 Tbsp 混合芝麻酱
<做法>
1. 做一锅开水,先放入耐煮的食材,最后放菜至煮熟,捞出控水。
2. 取一个小碗,倒入辣椒面、孜然粉、花生碎、白糖、芝麻和盐。往上面浇上烧热的花椒油,搅拌均匀。之后放生抽、醋和麻油和芝麻酱拌匀。
3. 最后将酱拌入食材。
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