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鲜从味中来

2021-02-20 17:00:31热度:164°C

树菇肚丝主料:新鲜茶树菇750克,猪肚100克。辅料:青、红椒少许。调料:烧肉汁10克,白糖5克,美极汁少许,味精3克。制法:将新鲜茶树菇去掉菇帽,菇杆用手撕成丝;猪肚洗净,上锅蒸烂,取出切细丝;青、红椒切细丝待用:锅置火上,倒油烧热,下入茶树菇丝、肚丝炸至松脆,捞出沥油;茶叶店的灯御品轩茶叶

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