三九養(yǎng)生堂記者 鄧肯·蓋伊 報道
精彩| 這??(zhe)道??(dao)菜??(cai)的??(de)制??(zhi)作??(zuo)方??(fang)式??(shi)是??(shi)將??(jiang)瘦??(shou)豬??(zhu)肉?(rou)剁??(duo)成??(cheng)肉??(rou)醬??(jiang)??，把??(ba)雞??(ji)蛋?(dan)打??(da)進(jìn)??(jin)肉??(rou)醬??(jiang)內(nèi)??(nei)攪??(jiao)拌??(ban)??，在??(zai)鍋??(guo)里??(li)放??(fang)適??(shi)量??(liang)水??(shui)燒??(shao)開??(kai)??，將??(jiang)蕉??(jiao)芋??(yu)粉??(fen)用??(yong)水??(shui)攪??(jiao)拌?(ban)成??(cheng)濃??(nong)糊??(hu)狀??(zhuang)??，與??(yu)肉??(rou)蛋??(dan)漿??(jiang)一?(yi)同??(tong)下??(xia)鍋??(guo)??，邊??(bian)煮??(zhu)邊??(bian)攪??(jiao)拌??(ban)??，再??(zai)把??(ba)切?(qie)成??(cheng)細(xì)??(xi)絲??(si)的??(de)蟶??(cheng)干??(gan)、目??(mu)魚??(yu)或??(huo)豬??(zhu)肚??(du)等??(deng)也??(ye)加??(jia)入??(ru)??，起??(qi)鍋??(guo)前??(qian)添??(tian)些??(xie)豬??(zhu)油??(you)、黃??(huang)酒??(jiu)和??(he)調(diào)??(tiao)味??(wei)料??(liao)即??(ji)可??(ke)??。?? 第?(di)二??(er)道??(dao)是??(shi)肚??(du)絲??(si)雞??(ji)茸??(rong)??。??肚??(du)絲??(si)雞??(ji)茸??(rong)并??(bing)不?(bu)用??(yong)雞??(ji)肉?(rou)?，而??(er)是??(shi)用??(yong)豬??(zhu)肉?(rou)中?(zhong)一??(yi)種??(zhong)名??(ming)叫??(jiao)“雞??(ji)茸??(rong)”的??(de)瘦?(shou)肉??(rou)制??(zhi)成??(cheng)?，主??(zhu)料?(liao)是??(shi)瘦??(shou)豬??(zhu)肉??(rou)、雞??(ji)蛋??(dan)和??(he)豬??(zhu)肚??(du)?，為??(wei)糊??(hu)狀??(zhuang)湯?(tang)菜?(cai)?，色??(se)澤??(ze)白??(bai)而??(er)晶?(jing)瑩?(ying)?，味??(wei)道??(dao)鮮??(xian)美??(mei)?，口??(kou)感?(gan)柔??(rou)滑??(hua)?，滑??(hua)中??(zhong)有??(you)韌??(ren)?，表??(biao)面??(mian)看??(kan)上??(shang)去??(qu)沒??(mei)有??(you)熱?(re)氣??(qi)?，實(shí)??(shi)則??(ze)溫??(wen)度?(du)很?(hen)高??(gao)?，食?(shi)用??(yong)時??(shi)須?(xu)慢??(man)嚼??(jiao)細(xì)??(xi)品??(pin)??。
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