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diet
>
Pickled cabbage saute winter bamboo shoots
菜名
雪菜炒冬笋
所属菜系
沪菜
特点
味鲜嫩清口。
原料
净冬笋肉(325克)、雪菜(75克)、白糖(20克)、 盐(45克)、菱粉(8.5克)、麻油(少许)、清汤(175克)
制作过程
一、将冬笋切成小旋刀块;雪菜去掉败叶和老梗,切成末子。
二、开温猪油(325克)锅(太热了,不能使笋里熟外白),将笋入下去拉约两分钟,倒出,滤去油。再将雪菜放入锅内略炒,然后把笋放下去,加清汤、糖、盐、烧约一分钟,加湿菱粉勾芡,浇上少许麻油起锅。