Key features of】
The shape of snowflakes, Xianxiang unique, nutritious, tofu dishes can be treasures in.
Key raw materials】
200 grams of soft tofu. Water Xiangxun 15 grams, 25 grams of mushrooms, pine nuts Hui, 5 g, 5 g kernels, cooked ham 15 grams, 50 grams of cooked chicken breasts, 5 g shrimp. 200 grams of chicken broth, Shaojiu 20 grams, 10 grams of salt brother. 2 MSG brother, 15 grams of starch, 75 g Shuzhu You.
【Production process】
Tofu-chip to the old skin, slice into a grant, and then chopped into bowl with hot water to smell yellow, water and Xiangxun mushrooms, and other ingredients are cut into crumbs, mixing spices with shrimp sizing. Add lit and scoop into the chicken broth, the ingredients into a variety of debris, then after the bean curd into the Li Shui, adding salt, Shaojiu, monosodium glutamate, starch boiling of water after the starch, boiling Shuzhu You Linru, Sheng Qi Guo Into the bowl. Heat add lit, oil burning hot 40 (about 88 ℃), shrimp into the oil and Latin America, to white when poured, cast into chunks of tofu.
The shape of snowflakes, Xianxiang unique, nutritious, tofu dishes can be treasures in.
Key raw materials】
200 grams of soft tofu. Water Xiangxun 15 grams, 25 grams of mushrooms, pine nuts Hui, 5 g, 5 g kernels, cooked ham 15 grams, 50 grams of cooked chicken breasts, 5 g shrimp. 200 grams of chicken broth, Shaojiu 20 grams, 10 grams of salt brother. 2 MSG brother, 15 grams of starch, 75 g Shuzhu You.
【Production process】
Tofu-chip to the old skin, slice into a grant, and then chopped into bowl with hot water to smell yellow, water and Xiangxun mushrooms, and other ingredients are cut into crumbs, mixing spices with shrimp sizing. Add lit and scoop into the chicken broth, the ingredients into a variety of debris, then after the bean curd into the Li Shui, adding salt, Shaojiu, monosodium glutamate, starch boiling of water after the starch, boiling Shuzhu You Linru, Sheng Qi Guo Into the bowl. Heat add lit, oil burning hot 40 (about 88 ℃), shrimp into the oil and Latin America, to white when poured, cast into chunks of tofu.
【特点】
形似雪花，鲜香独特，营养丰富，堪称豆腐菜中珍品。
【原料】
嫩豆腐200克。 水香蕈15克、蘑菇25克、松子仁5克、瓜子仁5克、熟火腿15克、熟鸡脯肉50克、虾仁5克。鸡清汤200克、绍酒20克、克盐10兄。味精2兄、淀粉15克、熟猪油75克。
【制作过程】
豆腐片去老皮、批成薄片、再切碎放入碗中，用热水烫去黄腥味，将水香蕈与蘑菇等配料均切成屑，虾仁用调料拌和上浆。炒锅上火，舀入鸡清汤，投入各种配料屑，再把豆腐沥水后倒入，加入精盐、绍酒、味精、烧沸后用水淀粉勾芡，淋入熟猪油烧沸、起锅盛入碗中。炒锅上火烧热，放油烧至四成热（约88℃），投入虾仁拉油，至乳白色时倒出，撒入豆腐中即成。