薑汁番茄是台灣起源自台南高雄屏東一帶的小吃,常見於冰果室水果攤

作法

老薑磨成泥,加上砂糖太白粉醬油梅粉甘草粉作為醬料,再將醬料澆在切片的黑柿蕃茄[1]或放在小碟中供沾醬食用。常見在夜市販售。

參見

參考資料

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