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朱砂豆腐:咸辣爽口,色 彩艳丽。 原料:熟咸鸭蛋2个,豆腐 500克,豆油50克,咖喱粉10 克,黄瓜丁25克,白醋、盐、芥末 汁、胡椒粉各适量。 做法:将熟咸蛋剥皮,蛋白 切丁,蛋黄与豆腐一起碾碎成 泥。炒锅内放豆油烧至五成热时 放咖喱粉煸炒,出香味后放入蛋 黄豆腐泥、黄瓜丁、白醋、盐、芥 末汁、胡椒粉、蛋白丁煸炒均匀 出锅。 珊瑚豆腐:酸辣咸鲜,佐 酒最宜。 原料:豆腐500克,洋葱50 克,豆油100克,姜末、盐、胡椒 粉、白醋、辣椒油各适量。 做法:将豆腐切成一厘米见 方的小丁,入沸水中焯过备用。
Cinnabar tofu: salty and refreshing, colorful. Ingredients: cooked duck 2, 500 grams of tofu, 50 grams of soybean oil, curry powder 10 grams, 25 grams of cucumber Ding, white vinegar, salt, mustard juice, pepper, the right amount. Practices: Peeled cooked egg, diced protein, egg yolk and tofu crushed into mud. Wok put the oil until the hot wok Put curry powder stir-fried, put the flavor into the egg yolk tofu, cucumber Ding, white vinegar, salt, mustard juice, pepper, Ding Ding stir fry pan. Coral tofu: hot and sour salty, the best wine Zuojiu. Ingredients: 500 grams of tofu, onions 50 grams, 100 grams of soybean oil, ginger, salt, pepper, white vinegar, chili oil, the right amount. Practices: The tofu cut into one centimeter square Xiao Ding, into the boiling water Zhuo spare.