论文部分内容阅读
上期栏目特别为大家挑选了“道风味(上篇)”中道适合三伏天吃的清爽开胃菜。时至秋分,本期“潮流·美食”栏目继续为大家细细道来这道“余”味。腊味煲仔饭用料:大米,腊肠,鸭蛋,油菜,胡椒粉,蒸鱼豉油,白糖,蚝油。做法:1.大米洗净,按照1:1的比例加入水浸泡半小时。2.开火,在大米中加入少许的色拉油和盐,加上盖子开始煮饭,烧开后转小火,继续煮至米饭大约8分熟。3.将腊肠切薄片码在米饭上,然后打上鸭蛋。4.将耗油、白糖、胡椒粉、蒸鱼豉油调成料汁和适量水浇在饭上,盖
In the previous section, we selected the “Savory (Appetizer)” appetizer for midwifery. When the autumnal equinox, this issue “trendy food ” section continue to be thin for everyone to this road “Yu ” taste. Sausage claypot Ingredients: rice, dachshund, duck, rape, pepper, steamed cod fish oil, sugar, oyster sauce. Practices: 1. Wash rice, according to the ratio of 1: 1 soaked in water for half an hour. 2. Open the fire, add a little salad oil and salt to the rice, add the lid to start cooking, boil over and let it go over a small fire and continue to boil over about 8 minutes of cooked rice. 3. Cut the sausage thin slices on rice, then put a duck egg. 4. The fuel consumption, sugar, pepper, steamed fish oil sauce into juice and the amount of water poured on the rice, cover