鹹抹醬推薦II

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發表者:袁慈
來源:布布優格社團討論連結

鹹抹醬推薦II

這次以香草為底,嘗試混入蔬果類
更多口感,大家也可試試唷

[義大利粉紅醬]
水切優格。。。100g
帶皮蕃茄擰乾。40g
(蕃茄若較酸,可以調整多放些糖)
番茄醬。。。。兩茶匙
(我使用家樂福油漬乾蕃茄)
洋蔥碎。。。。一茶匙
乾燥西洋芹。。一茶匙
糖。。。。。。一茶匙
胡椒。。。。。酌量
磨碎大蒜。。。半茶匙
(怕大蒜辛辣感可不加)
———————————
[甜玉米洋蔥抹醬]
碎洋蔥及玉米。50-70g
(乾炒到洋蔥金黃色並收汁)
優格。。。。。50g
胡椒。。。。。酌量
優格比例少,料的口感比較豐富
家裡有小朋友應該會喜歡這味~
以上配料混合後用保鮮膜捲起
冰箱放置一天以上,優格會與香料們融為一體~三天香料味道更濃郁
這次有新鮮蔬果,建議儘快食用
—————
再次小提醒☝️
✨水切八小時優格:濃郁
斟酌縮短水切時間:清爽
✨用保鮮膜的好處是:放置冰箱後仍會有乳清,方便將乳清擰出,抹醬更紮實!

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