1、用料：香菇粒230克，幹蔥頭碎、孜然碎各110克，小米辣碎、咖喱粉各25克，雞粉、鹽各15克，熟白芝麻40克，海鮮醬、煲仔醬、排骨醬、蒜蓉辣醬、辣妹子醬各50克，蔥油800克。
2、做法：鍋入蔥油燒至四成熱，下入幹蔥碎煸香，加入小米辣、香菇丁小火炒至香菇幹香，再加入海鮮醬、煲仔醬、排骨醬、蒜蓉辣醬、辣妹子醬煸炒，用孜然碎、咖喱粉、雞粉、鹽調味，最後放入熟白芝麻拌勻即可。
私房醬汁制作方法
更新时间：2024-09-18 05:37:45
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