原料:鲜藕200克 草莓酱15克 桂花酱15克 白糖15克 冷开水25克 红绿樱桃各5颗 盐5克 鸡精10克 制法: 1.鲜藕选大小较均的洗净,顺着藕的孔用小刀修戳成“梅花形”,再改成厚为0.6厘米的两刀一断的藕夹入清水中浸漂备用。炒锅置旺火上放入清水烧开,将藕夹入沸水中 Ingredients: Xianou 200 grams of strawberry sauce 15 grams of sweet-scented osmanthus 15 grams of sugar 15 grams of cold water 25 grams of red and green 5 grams of salt 5 grams of chicken 10 grams system of law: 1. Fresh lotus root size selection of the average wash, along lotus root Hole stamped with a knife stamped into a “plum-shaped”, and then changed to 0.6 centimeters thick two-knife cut off the lotus root into the water immersion bleach spare. Put the wok stir on the water boil, the lotus root into the boiling water