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原料:魔芋豆腐500克 水发香菇150克 净青笋:60克 鲜蘑菇50克 高汤250克 味精2克盐4克 香油5克 马耳葱10克 水豆粉15克化猪油50克 番茄1个制作:1.将魔芋豆腐入沸水锅中煮硬,捞起切成薄片,用清水漂清;净青笋切成斜方片;香菇、鲜菇切成片;番茄改刀成5片.2.净锅置旺火上,放油烧热,下魔芋、盐、蘑菇略炒,掺高汤,放香菇、青笋片、味精烩入味,加葱、水豆粉勾芡,淋香油起锅入盘,点缀上番茄片在边沿即成.特点:香嫩爽口,味咸鲜.菜肴营养点评:魔芋、香菇与蘑菇均为中外驰名的食品,有健
Ingredients: konjac bean curd 500 grams of water, mushrooms 150 grams of net shoots: 60 grams of fresh mushrooms 50 grams of soup 250 grams of MSG 2 grams of salt 4 grams of sesame oil 5 grams of horse onion 10 grams of soy flour 15 grams of lard 50 grams of tomato 1 A production: 1. The konjac tofu into the boiling water boiled hard, picked up and cut into thin slices, rinsed with water; net bamboo shoots cut into oblique tablets; mushrooms, mushrooms cut into pieces; tomato into knife into five. 2. The net pot stir, put the oil heat, the next konjac, salt, mushrooms slightly fried, mixed with broth, put mushrooms, green shoots, MSG stew tasty, add onions, water bean flour thicken, Dish, dotted with tomato slices at the edge of Serve Features: fragrant and refreshing, taste salty. Dishes Nutrition Comments: Konjac, mushrooms and mushrooms are well-known Chinese and foreign food, health