btta 2006-12-7 06:45
[转帖]香菇韭黄鲜虾肠
香菇韭黄鲜虾肠
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1. 生粉最好用木薯生粉
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[font=Arial]2. 粉浆蒸前每次都要拌匀,以防其沉淀[/font]4A^(n&c n#T
[font=Arial]3. 每蒸完一次肠粉,碟子要擦干净再涂油方可蒸下一次[/font]
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[font=Arial]材料:粘米粉150克,澄粉15克,生粉30克,盐1/4小匙,油1大匙,水450ML,香菇丝、韭黄和虾仁各[/font]