[問題] 紫色蘿蔔怎麼料理呢
看過網路文章寫彩色蘿蔔生吃又甜又脆
2週前在大賣場買了一袋
裡面有紅,黃,橘各1,紫2
削皮泡冰水生吃,好硬…
只好還是拿來炒飯或煮蘿蔔湯
可是其中的紫蘿蔔,清洗及煮食過程都會滲出濃濃的紫色水(花青素?)
把飯和湯染的有點可怕
現在還剩1根我一直不知道拿他怎麼辦
(所以一直放到現在…)
請問版友有沒有適合紫色蘿蔔的料理方式呢?
我實在不能再逃避下去了…怕蘿蔔被我放到壞…Orz
謝謝!
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