此菜为笔者近年所创,在仲秋时节推出最受欢迎,现通过《四川烹饪》介绍给大家,同行朋友不妨一试。原料:去皮净菠萝肉200克摇水发粉丝150克摇胡萝卜50克摇香菜梗50克摇精盐、白糖、白醋各适量摇玫瑰露酒少许制法:1郾菠萝切成0.3厘米见方的粗丝,入冰箱镇凉;胡萝卜去皮切细丝;香菜 The dish created by the author in recent years, introduced in the Mid-Autumn Festival the most popular, now through the “Sichuan cooking” introduced to everyone, peer friends may wish to give it a try. Raw materials: peeled net pineapple 200 grams shake water fans 150 grams carrot 50 grams shake parsley stem 50 grams Shake salt, sugar, white vinegar, the amount of shake rose wine a little system of law: 1 郾 pineapple cut into 0.3 cm square wire , Into the refrigerator cold; carrot peeled shredded filaments; coriander