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▲彩色豆腐原料:嫩豆腐150克,香肠2.5克,蛋25克,番茄25克,黑木耳0.3克。配料:盐、味粉、生粉、猪油、小葱。作法: ①嫩豆腐切成小方块,在开水里滚过;香肠蒸热后切成小段;蛋打透后倒入长方盘内,上锅蒸熟,切成小方块。②锅内放水,滚开后把上述原料八锅,生粉勾芡,然后加入盐,味粉、猪油、小葱即成。特点:色彩鲜艳,制作简便,易消化,适合小班幼儿食用。
▲ color tofu ingredients: soft bean curd 150 grams, 2.5 grams of sausage, egg 25 grams, 25 grams of tomato, black fungus 0.3 grams. Ingredients: salt, flavor, raw meal, lard, shallot. Practices: ① tender bean curd cut into small squares, rolled in boiling water; cut into small pieces of steam sausage heat; egg into the rectangular plate after the break, the pan steamed, cut into small squares. ② pot drain, after the start of the eight raw materials pot, raw meal thicken, then add salt, flavor, lard, shallot Serve. Features: colorful, easy to make, easy to digest, suitable for small classes of children eating.