原料:魔芋豆腐250克 鲜青豆300克 葱白丁25克 蕃茄丁35克 姜葱汁8克,、化猪油75克 川盐3克 水豆粉10克 鸡汤750克 味精3克制作:魔芋豆腐入沸水中煮硬后,切成比青豆略大的丁.净锅置旺火上,放化猪油烧热,下盐、青豆,魔芋丁炒几下,掺鸡汤烧至青豆七成(?)时,加姜葱汁、葱白丁略烧,放味精、蕃茄、水豆粉收汁起锅入盘 Ingredients: konjac tofu 250 grams of fresh green beans 300 grams of onion white Ding 25 grams of tomato Ding 35 grams ginger onion juice 8 grams, lard 75 grams of Sichuan salt 3 grams of water bean flour 10 grams of chicken soup 750 grams of MSG 3 grams Production: konjac tofu into Cooked hard in boiling water, cut into a slightly larger than green beans Ding. Net pot stir on the radiating lard heat, salt, green beans, konjac Ding a few times, mixed with chicken soup until green beans Qicheng (?) When adding ginger onions juice, onion B Ding slightly burning, put MSG, tomato, water, soy flour Juice pan into the plate