"黑木耳 一包","嫩姜 酌量","米醋 四大匙","砂糖 一大匙","香菜 酌量","香油 酌量",
1:将木耳洗净,川烫三分钟。捞起后冲冷开水,放凉。嫩姜切丝与放凉后的木耳、米醋、糖、香油拌匀。放冰箱冷藏可以冷藏三天,要吃前再切入香菜拌匀即可上桌。