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Monday Dec 9, 2024
  凉拌豆腐皮
主 料
豆腐皮4张,水木耳25克,去皮熟荸荠3个,玉兰片25
克,姜末、虾子各5克。
调 料
味精少许,盐适量,香油少许对成汁。
做 法
将豆腐皮切成象眼块,放碗内用开水冲一下,再用凉水
泡凉挤干。将木耳改刀,将荸荠、玉兰片切成片,放开水内
氽一下泡凉,同豆腐皮放一起,将对好的汁倒入拌匀,装盘
撒上虾子即可食用。
此菜香软适口,下酒佳肴。
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