香蒜小卷油拌麵線 plain white noodle dressing garlicky squid-ish oil

簡單又快速的白麵線淋蒜香小卷油, 當然要在加一顆半熟水煮蛋才算完美. 幾個星期前做了蒜香小卷, 可參考#cherry_eatgarlicoilsquid. 吃完小卷後還剩下很多蒜香油, 因為實在太香又美味, 所以捨不得倒掉, 所幸把蒜香小卷油重新加熱等冷卻後裝進罐子保存在冰箱中, 要吃隨時可以拿出來拌麵拌飯.

A quick and simple lunch: Boiled plain white noodle dressing squid garlic oil with a poached running egg yolk. Couple weeks ago, I made garlic oil squid, see reference #cherry_eatgarlicoilsquid here. And I preserved the leftover garlic oil in the refrigerator because it is too yum and smell so good. I don’t want to easily throw them away. You need to be reheat the oil and let it cool down than save in any clean container. It could be in many uses.

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