论文部分内容阅读
一九八四年八月一日,杭州海丰西餐社内热闹非凡。餐桌上一盘盘由海丰西餐社特二级厨师陈阿达精心烹调的猴头菜肴煞是喜人,在座品尝“猴头宴”的各界人士不禁喷啧称赞这用常山微生物厂生产的品质优良的“常山猴头”精制而成的美餐。现将由陈阿达老师傅自己设计的猴头十大菜谱连续刊登出来,以飨广大猴头烹调爱好者。雪梅伴猴头主料干猴头一两(或鲜猴头半斤) 配料鸡蛋三只,熟火腿二两,酱虾仁二两,蕃茄汁水三两。
August 1, 1984, Hangzhou Haifeng Western restaurants bustling. Table plate by the Haifeng Western Restaurant special chef Chen Ada carefully cooked Hericium dishes is truly gratifying, people here to taste the “Monkey head feast” can not help but jokingly praised the use of Changshan Microbiological Factory production of good quality “Hericium” refined refined meal. Now by the Master Chen Ada own design of the first ten Hericium series published in order to 飨 the majority of Hericium cooking enthusiasts. Xuemei dried hericium with dried Hericium one or two (or fresh heron half a catty) Ingredients three eggs, cooked ham two two, sauce two or two, tomato juice thirty-two.