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一、当归火锅 原料:鱼肉400克,冻豆腐(或豆腐)3块,白菜酌量,冬菇5个,鸡汤5碗,当归30克,切成薄片备用。 制法:先将鱼肉切成薄片,冻豆腐切成小块,白菜切片,香菇泡软切丝。再将鸡汤放入锅内,并将切好的当归片全部放入,用旺火煮开后,再以文火煮约20分钟,将当归煮透,再加酱油等调味品,后将肉片、豆腐及香菇等下锅,稍煮即把白菜放入,煮开后趁热食用。
First, Angelica hot pot ingredients: 400 grams of fish, frozen tofu (or tofu) 3, cabbage discretion, five mushrooms, chicken soup 5 bowls, Angelica 30 grams, cut into thin slices spare. System of law: first cut into thin slices of fish, frozen tofu cut into small pieces, cabbage slices, mushrooms shredded soft. Then the chicken soup into the pot, and all the Angelica sliced into the sliced, stir with boil, and then simmer for about 20 minutes, Angelica cook thoroughly, add soy sauce and other condiments, the meat, Tofu and mushrooms and other pot, put a little boiled cabbage, boiled hot food.