香泥藏珍 主料 荔蒲芋头。 辅料 松仁,冬笋,冬菇,胡萝卜。 制法 先将芋头蒸烂,再将辅料炒香,酿入芋头中定碗,上笼蒸透 扣入碟中,勾玻璃芡即成。 创意 此菜是一道斋食,味道香甜软糯,食过唇齿留香。由于僧人持 戒,不能食荤,僧人只得使用一些油料植物的种子烹制食品. 借以补充体内所需营养成分。此菜外观优美、口味香甜、入口 爽滑。 Xiangzang possession of the main ingredients Lai Po taro. Accessories pine nuts, bamboo shoots, mushrooms, carrots. System of law taro steamed first, and then sauces accessories, stuffed taro bowl, cage steamed into the dish, hook glass 芡 Serve. Creative This dish is a fast food, sweet and waxy taste, eaten lips and fragrance. Because monks are ordinarily abusive and can not afford to eat meat, monks have to use some seeds of oil plants to cook their food, supplementing their body’s nutritional requirements. The dish looks beautiful, sweet taste, the entrance is smooth.