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主料:鲜凤尾菇八两,鲜猪肚八两,洋菜‘又称琼脂、冻粉’三钱。制法:①挑选数只形状好、大小适中的鲜菇留用,将余下的菇切片煮成汤,再将已浸软的洋莱入汤,加精盐、料酒煮十几分钟,盛碗中备用。②将猪肚冲洗后翻转,用盐擦搓内膜、洗净,入开水滚10分钟起锅,刮去内膜,斜切成片,
Ingredients: fresh mushroom eight two, fresh pork stomach eight two, agar ’also known as agar, frozen powder’ three money. Method: ① pick the number of only good shape, medium size fresh mushroom stay, the remaining mushroom slices boiled soup, and then have been soaked Yanglai into the soup, add salt, cooking wine ten minutes, Sheng bowl standby . ② pork belly rinsed after flipping, rubbing the lining with salt rub, wash, boil water boil for 10 minutes, scraping the endometrium, beveled into pieces,