[趁熱品嘗]元氣白蘆筍[小心上癮]
![[趁熱品嘗]元氣白蘆筍[小心上癮]](https://tokyo-kitchen.icook.network/uploads/recipe/cover/28292/49f95bbde45ae150.jpg)
![[小心上癮]yvonne](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=100&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fuser%2Favatar%2F12535%2Fb38f15ea8ca5cd26.jpg&width=100){kind=avatar}
描述
忙碌的工作，繁忙的生活，單親的你常常隨便解決一餐~ 除了照顧孩子，偶爾要對自己好一點，趁熱品嘗鮮嫩多汁的白蘆筍，咬下一口，獨特的香氣與飽滿的汁液瞬間在嘴裡起了微妙的變化，是的，就是幸福的滋味~讓人元氣滿滿 繼續拼經濟
熱量
步驟
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取出白蘆筍，先泡水10分鐘~回春，接著削去外表粗老纖維，切成一口長度。
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通心粉用鍋煮至8分熟~瀝乾備用
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平底鍋製作醬汁-熱鍋<再轉小火>+油+徐徐的加入低筋麵粉，一邊攪拌避免燒焦，加入一杯水調勻
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接著~放入雞胸肉炒至變白+蒜末+白蘆筍快炒2~3分鐘+鹽調味，加入通心粉拌炒+鮮奶1杯+水1杯，蓋上鍋蓋悶煮入味
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盛入容器，鋪上起司，烤香焗烤10分鐘~準備[趁熱享用]起油鍋，
![平底鍋製作[醬汁]-熱鍋<再轉小火>+油+徐徐的加入低筋麵粉，一邊攪拌避免燒焦，加入一杯水調勻](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=600&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F100959%2F8232b12c3895330e.jpg&width=800)
![盛入容器，鋪上起司，烤香焗烤10分鐘~準備[趁熱享用]起油鍋，](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=600&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F100972%2F83b18a20968ca398.jpg&width=800)
小撇步
1.購買的新鮮白蘆筍若沒吃完，用報紙或毛巾包裹起來，可放在冰箱1~2週，避免纖維老化!
2.可一次多做些，帶個便當讓幸福延續喔~^ ^
![[趁熱品嘗]元氣白蘆筍[小心上癮]：盧怡彤 跟著做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F31325%2F57a3bfd323d71763.jpg&width=360)
盧怡彤![[趁熱品嘗]元氣白蘆筍[小心上癮]：林詩庭 跟著做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F17351%2Fee22d6d1e17485ff.jpg&width=360)
林詩庭
