中文介紹
碧綠魷魚乾，海鮮類菜譜。主料：魷魚；
輔料：萵筍、大紅椒；
調料：鹽、生抽、雞精、白醋、糖、魚露、檸檬汁；
碧綠魷魚乾的烹飪製作方法：
魷魚洗淨，切薄片，用滾水燙至熟後撈起，萵筍、大紅椒切片狀稍微焯水後裝盤，將調料拌勻後淋上即可。
口味特點：色澤淡雅，鮮嫩清淡。
烹飪操作關鍵：醬汁的調製要均勻，顏色要清淡。
英文說明
Green dried squid, seafood recipes.
Ingredients: squid;
Accessories: lettuce, large red peppers;
Seasoning: salt, soy sauce, chicken, vinegar, sugar, fish sauce, lemon juice;
Dried squid cooking green production methods:
Squid washed, cut thin slices, cooked in boiling water hot to fry, lettuce, a little like a large red pepper sliced boiled water transfer to a plate, pour the sauce to mix well.
Taste characteristics: color, elegant, fresh and light.
Cooking operation key: sauce modulation should be uniform, the color should be light.
