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]
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[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]qD hu8T Pg
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自制肠粉：香菇韭黄鲜虾肠（改良版）
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