甜菜即以白糖、蜂蜜等为主要调味品制作的菜肴。制法有拌、拔丝、挂霜、冰霜、蜜制等。整桌菜肴里配有1～2款甜菜可调剂口味,丰富餐桌内容。一、酥黄菜此肴系炸制而成,取成品的质地和色泽来命名的。取鸡蛋3枚、淀粉20克、白糖50克、青红丝适量、豆油2000克(实耗约35克);将鸡蛋打入碗内,搅匀,再加入用水浸湿的淀粉,搅成较稠的糊状;取1铁听罐头盒,用粗铁钉在底部打数个小 Beet is white sugar, honey, etc. as the main seasoning dishes. Method of mixing, drawing, hanging cream, frost, honey and so on. The whole table dishes with 1 to 2 beet flavoring, rich table content. First, the crisp yellow dish This dish is made of fried, take the finished texture and color to name. Take 3 eggs, 20 grams of starch, sugar 50 grams, amount of green silk, soybean oil 2000 grams (actual consumption of about 35 grams); the eggs into the bowl, mix well, then add water soaked starch, stir into more Thick paste; take 1 iron canned tin cans, with a few thick iron nails at the bottom