这是我最受欢迎的食谱之一，尤其因其美味的酱汁而备受赞誉。甜嫩的卷心菜与薄切猪肉完美搭配，配上蒜香芝麻酱油蒜味酱汁，让你欲罢不能。
这道菜清淡、令人满足，即使在控制饮食时也非常适合。简单、健康、令人上瘾的美味——绝对值得一试！
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烹饪时间
15 分钟
评分
分享
Artist
Dokin
个人资料
食材
份量 3
原始食谱（1倍）可制作 3 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 14oz 卷心菜 (约1/4个卷心菜，400g)
- 3.5oz 金针菇 (1包，100g)
- 7oz 薄切猪肉 (涮涮锅风格，200g)
- 盐和胡椒 (适量)
- 3tbsp 水 (用于蒸制)
- A2tbsp 酱油
- A1.5tbsp 醋
- A1tbsp 糖
- A2tsp 芝麻油
- A1tbsp 烤芝麻
- A1/3tsp 蒜泥 (或管装蒜泥)
- 切碎的葱 (可选，用于装饰)
步骤
准备工作
将卷心菜切成大块。
去掉金针菇的根部并丢弃，切成一口大小的段。- 1
将卷心菜和金针菇放入平底锅中。将酱汁A（酱油、醋、糖、芝麻油、芝麻和大蒜）混合备用。
- 2
将猪肉片铺在上面，撒上盐和胡椒，淋上3汤匙水。
- 3
盖上盖子，用中火加热。开始沸腾后，转中小火蒸8-10分钟。
- 4
猪肉完全熟透后，关火，轻轻将肉片分开。将混合好的A酱汁均匀地淋在菜肴上。
- 5
如有需要，撒上切碎的葱，趁热享用。
食谱ID
744
小贴士与备注
如果猪肉没有完全熟透，再蒸几分钟。
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About Me I live in Hyogo, Japan, with my eldest son, a high school senior, and my youngest, who loves white rice and sweets. Life is busy, but sitting down at the table together is one of our little everyday joys. I cook with the mindset of “one dish made with all my heart” rather than focusing on the number of dishes, making sure my boys are always satisfied with their meals. My Motto: Easy recipes you’ll want to make again and again I share dishes that are hearty and filling, perfect for growing kids and hungry men. They may be quick and simple, but I make sure they never look like shortcuts. I love incorporating my own tips and tricks to achieve that balance. If my recipes can make life a little easier for busy people, that would make me so happy. Instagram I have 410,000 followers, and I often share glimpses of my everyday life in Stories—please stop by and take a look!