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原料:白豆腐500 克,水发海参两根,虾仁 100克,冬笋50克配料:鸡蛋1个,香菜25克,面粉15克,葱花、姜丝、精盐、味精、香油、酱油各少许,花生油50克,鸡汤200克,淀粉10克精心料理: 1、将海参、冬笋洗净,切成蚕豆丁大,用开水氽过,放入碗中。 2、将虾仁洗净,切丁,用适量蛋清、淀粉及适量精盐拌好,用温油滑透,捞出待用。 3、将豆腐切成7厘米长、3厘米宽、1．5厘米厚的长方块,用热油炸成金黄色后捞出,从其上面各取一薄片,下
Ingredients: 500 grams of white bean curd, two sea cucumbers, 100 grams of shrimp and 50 grams of winter bamboo shoots Ingredients: 1 egg, 25 grams of coriander, 15 grams of flour, chopped green onion, ginger, salt, MSG, sesame oil and soy sauce 50 grams, 200 grams of chicken soup, 10 grams of starch Carefully: 1, the sea cucumber, bamboo shoots washed, cut into large beans Ding, boiled water over, into the bowl. 2, Wash the shrimp, diced, with the amount of egg white, starch and salt mix well, with a warm and smooth, remove and use. 3, the tofu cut into 7 cm long, 3 cm wide, 1.5 cm thick rectangle, golden brown with hot oil after the fish out, take a slice from its top, the next