论文部分内容阅读
一、椰奶木耳玉米羹 备料:①甜玉米罐头两瓶,鸭蛋两只打开搅散碗中。 ②白糖200克、椰奶(罐头)150克,白木耳两朵浸发去蒂撒小朵,豆粉100克用水拌好。 制法:洗净锅坐火,入1000克清水,微沸后下玉米、白糖椰奶、接下蛋,边下边打散,下白木耳小朵,沸后下拌好的豆粉,视调成羹装入海碗上席即成。 特点:安神清热,美容健体。 二、鸭梨鸡茸汤 备料:①鸭梨四个(约400克)去皮切片。
First, the coconut milk fungus corn soup preparation: ① two cans of sweet corn cans, duck and two open the bowl. ② 200 grams of sugar, coconut milk (canned) 150 grams, two white mushrooms dipping hair to Teat small, 100 grams of soy flour mixed with water. Method: wash the pot to sit in the fire, into 1000 grams of water, under the micro-boiling under the corn, sugar, coconut milk, take the eggs, while the next to break up, under the white fungus small, boiled under the mixed bean flour, depending on tune into soup Served into the sea bowl seats Serve. Features: soothe the nerves, beauty and fitness. Second, pear chicken broth preparation: ① pear four (about 400 grams) peeled slices.