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優格入菜 酸香味清爽
Mar 13th 2014, 23:00


優格除了當甜點，其實也可以入菜，只要選用未調味的原味優格，那股清爽口感與微酸滋味，都有解膩之效。對優格相當有研究的王世煌，示範融合優格的菜色，在春天吃起來格外的舒爽。
報導╱石永豪　攝影╱陳逸宏

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