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按照包装上的说明,将面疙瘩烹调。之后用漏勺盛出面疙瘩,在冷水下冲洗。将韭菜洗净切碎成细环,在盐水中焯半分钟。将面疙瘩切成小方块,翻炒至酥脆,放在厨房用纸巾上。将甜红椒去籽,切成方块。将醋和植物油,芥末,盐和胡椒搅拌均匀,直到成酱状。将已有的面疙瘩、甜红椒以及酱料混合,放在常温下20分钟。