油爆海螺 此菜由特级烹调师尹顺章烹制。在首后鲁菜大奖赛中被评为优秀菜,并被收入《中国菜谱》。 原料:鲜海螺1000克,冬笋50克,菜心50克,木耳20克,葱姜蒜片、精盐、料酒、味精、高汤、湿粉团、花生油各适量。 制法:把海螺壳敲碎,取出肉,摘出尾肠,用醋和精盐搓洗,再用清水漂洗干净,片成大薄片。冬笋切小片,菜心切小片备用。碗内加精盐、味精、料酒、高 Oil conch This dish by the cooking supervisor Yin Shunzhang cooking. In the first Lu Grand Prix was awarded the outstanding dishes, and was income “Chinese recipes.” Raw materials: fresh conch 1000 grams, 50 grams of winter bamboo shoots, apricot 50 grams, fungus 20 grams, onion ginger slices, salt, cooking wine, MSG, broth, wet powder, peanut oil the right amount. System of law: the conch shell cracked, remove the meat, remove the tail, scrub with vinegar and salt, and then rinse with water, into a large piece of film. Cut small pieces of bamboo shoots, vegetables, cut into small pieces of heart. Add salt bowl, MSG, cooking wine, high