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用料:水发香菇、竹荪、胡萝卜、冬笋、绿豆芽、香干、潮州咸菜、茭白、威化纸、面包粒、鸡蛋鹰粟粉、蚝油、美极鲜酱油、糖、麻油、李派林(口急)汁、西柠汁、色拉油。 烹调方法:炸。 制法:1、将上述八种素菜原料切成丝。 2、锅上火,滑锅加底油,投入八种素菜丝煸炒,加入蚝油、美极鲜酱油稍煸,加汤、糖,用鹰粟粉勾芡,淋入麻油,装入盛器冷却待用。 3、砧礅上撒干生粉,上铺威化纸,放入炒好的素菜丝,包卷成春卷形共十六卷,再拖上蛋液,滚上切好的面包粒。
Ingredients: water mushrooms, Dictyophora, carrot, bamboo shoots, mung bean sprouts, dried incense, Chaozhou pickles, scallions, wafer paper, bread grains, eggs hawthorn powder, oyster sauce, (Hurry) juice, West lemon juice, salad oil. Cooking: fried. Method: 1, the eight kinds of raw materials cut into silk. 2, boil the pot, boil plus base oil, put in eight kinds of stir-fried vegetables, stir-fry, add oyster sauce, the United States very fresh sauce a little boil, add soup, sugar, with corn millet gourd, pour sesame oil, use. 3, anvil 撒 sprinkle dried powder, spread the wafer paper, stir-fried vegetarian cabbage, wrapped into spring roll a total of sixteen volumes, then drag on the egg, roll the cut bread.