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做法重现:原料:八公山豆腐250克、冬笋25克、木耳(水发)50克、虾籽10克、小葱5克、盐2克、酱油30克、淀粉50克、花生油500克实耗40克、猪油(炼制)15克等。做法:1、将八公山豆腐切成2厘米见方的块,下冷水锅中烧开捞起,放入筛里沥去水分备用。2、冬笋去壳、老根,洗净切成薄片;水发木耳择洗干净,大的撕成小片;小葱去根须,洗净,切成段备用
Practices to reproduce: raw materials: Barkam Tofu 250 grams, bamboo shoots 25 grams, fungus (water) 50 grams, shrimp seeds 10 grams, 5 grams of shallots, salt 2 grams, 30 grams of soy sauce, 50 grams of starch, 500 grams of peanut oil Consumption 40 grams, lard (refining) 15 grams and so on. Practices: 1, Bafu Mountain tofu cut into 2 cm square block, boil under the water boiled, put the sieve drain to the water spare. 2, winter bamboo shoots peeled, the old root, washed and cut into thin slices; water fungus pick wash clean, large torn into small pieces; shallot to root beard, washed, cut into sections of spare