拌(ban)(ban)，是一(yi)種(zhong)簡便制作涼(liang)(liang)菜(cai)(cai)(cai)(cai)(cai)的(de)方法(fa)。按菜(cai)(cai)(cai)(cai)(cai)的(de)原料(liao)又可分為生拌(ban)(ban)、熟拌(ban)(ban)兩種(zhong)。生拌(ban)(ban)是以鮮嫩(nen)的(de)蔬果為主料(liao)，經刀工、調味(wei)而成(cheng)。熟拌(ban)(ban)是先(xian)將食(shi)材斷(duan)生變熟，經刀工和(he)調味(wei)而成(cheng)。拌(ban)(ban)菜(cai)(cai)(cai)(cai)(cai)少油膩,清淡爽口,能提高人的(de)食(shi)欲,開(kai)胃(wei)下飯。常見的(de)有涼(liang)(liang)拌(ban)(ban)海帶絲(si)，蔥油拌(ban)(ban)面，涼(liang)(liang)拌(ban)(ban)豬肚等。那么什么食(shi)材能制作拌(ban)(ban)菜(cai)(cai)(cai)(cai)(cai)呢(ni)，今天小(xiao)編就給大(da)家帶來一(yi)些(xie)有關拌(ban)(ban)菜(cai)(cai)(cai)(cai)(cai)的(de)菜(cai)(cai)(cai)(cai)(cai)譜，讓你(ni)輕松學會！

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