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??(jin)肉??(rou)醬??(jiang)內??(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??(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?(tiao)味??(wei)料?(liao)即??(ji)可??(ke)??。?? 做??(zuo)法??(fa)是??(shi)先??(xian)煮??(zhu)好??(hao)鮮??(xian)豆??(dou)腐??(fu)娘??(niang)??，倒??(dao)入??(ru)盛??(sheng)器??(qi)文祝(wen)火??(huo)保??(bao)溫??(wen)??，再??(zai)用??(yong)冷??(leng)水??(shui)將??(jiang)生??(sheng)粉??(fen)團??(tuan)沖??(chong)散??(san)??，抓??(zhua)進??(jin)笊??(zhao)籬??(li)內??(nei)??，入??(ru)沸?(fei)鍋??(guo)燙??(tang)片??(pian)刻??(ke)??，甩??(shuai)干?(gan)水??(shui)后??(hou)裝??(zhuang)碗??(wan)??，沖??(chong)上??(shang)熱??(re)豆??(dou)腐??(fu)娘??(niang)??。??豆??(dou)腐??(fu)娘??(niang)粉??(fen)既??(ji)保??(bao)留??(liu)了??(le)米??(mi)粉?(fen)本?(ben)身??(shen)的??(de)黏??(nian)糯??(nuo)彈??(dan)性??(xing)??，又??(you)多??(duo)出??(chu)幾??(ji)分??(fen)豆??(dou)漿??(jiang)特??(te)有??(you)的??(de)清??(qing)香?(xiang)鮮??(xian)甜??(tian)??。(完??(wan))
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