帶有濃郁香味的夜來香,它的花苞和嫩莖「晚香玉筍」入料理清爽可口,煮法與蘆筍一樣,適合清炒、川燙、烤,煮熟做沙拉直接吃就好吃,水分豐富、爽脆口感更勝蘆筍,適合搭各式料理,搭肉類海鮮可襯肉香、可解膩平衡味道,焗烤過後的晚香玉筍風味特別鮮甜搭著濃郁的起司白醬,清爽不膩越吃越好吃
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