论文部分内容阅读
焖烧狮子头 主料;豆腐400克 胡萝卜 50克 水发玉兰片100克 水发木耳50克 青菜心50克 干粉丝50克 精白面粉少许 调料:酱油、精盐、白糖、料酒、味精、水淀粉、葱姜末各少许 花生油1500克(实耗100克) 素清汤500克 制作: 1.把豆腐碾成泥;胡萝卜、水发玉兰片切成丝;干粉丝用油炸一下,用手搓碎;木耳撕开,青菜心切成寸段。 2.将豆腐泥、胡萝卜丝、玉兰片丝、碎粉丝都合在一起,加盐、味精、葱姜末、面粉和素汤一起调和,做成4个大丸子。
Stewed roast lion head Ingredients; 400 grams of tofu carrot 50 grams of water Magnolia tablets 100 grams of water fungus 50 grams of vegetable heart 50 grams of dry powder 50 grams of refined flour a little condiment: soy sauce, salt, sugar, cooking wine, MSG, water, starch, Ginger a little peanut oil 1500 grams (actual consumption of 100 grams) 500 grams of plain soup production: 1. The tofu crushed into mud; carrots, water, cut the yunnane piece into the wire; dry fried with silk, hand grated; fungus tear open Vegetables cut into inch. 2. The tofu mud, carrot, Magnolia flakes, broken vermicelli together, add salt, MSG, onion ginger, flour and soup together to reconcile, made of 4 big balls.