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我们的腐皮去到日本,唤作汤叶,好像多了一份诗意。中国腐皮约有二千多年历史,记载早在1200年前,由最澄大师带到日本,是僧侣的素食名物。汤叶秀煲菜心特点:口味清淡,营养丰富,含有人体所需的蛋白质,多种氨基酸,尤以赖氨基酸含量最高。功效:健脾利湿,益血补虚,解毒。主治脾虚气弱,消瘦少食或贫血营养不良等,可防血管硬化,增强人体免疫力。指导大厨:赵庆春(北京兴基铂尔曼饭店中餐行政总厨)三料:汤叶秀、菜心、黄豆配料:胡萝卜花、姜花调料:盐、鸡粉、鸡汁
Our skin to go to Japan, called Tang Ye, it seems more of a poetic. About two thousand years of Chinese rot body history, as early as 1,200 years ago, brought by Master Masamune Japan, is a monk’s vegetarian name. Tang Yixiu pot heart characteristics: light taste, nutrient-rich, containing the human body needs the protein, a variety of amino acids, especially in the highest amino acid content. Efficacy: spleen dampness, blood tonic, detoxification. Indications spleen Qi weak, eat less or anemia malnutrition, etc., can prevent hardening of the arteries and enhance human immunity. Chef: Zhao Qingchun (Beijing Xingji Pullman Hotel Chinese Executive Chef) Three: Tang Ye Sau, cabbage, soy Ingredients: carrot flower, ginger flower spices: salt, chicken powder, chicken sauce