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huan ju yi tang su shi jin
Pages: 54
Year: Issue:  2
Journal: bai xing sheng huo

Abstract: <正>此菜为素菜,用8种蔬菜和菌类一起滑炒,颜色繁多,吃起来清新爽口。材料:胡萝卜、黄瓜、豆腐干、春笋、香菇、草菇、红菜椒各50克,木耳30克,葱、姜、盐、鸡粉各适量。做法:1.香菇、木耳分别用水泡软待用。2.胡萝卜洗净切成菱形片,黄瓜洗净切片,豆干、春笋、草菇、香菇、红菜椒切成片,木耳用手撕成小块。3.先将胡萝卜焯水,再将香菇、草菇、春笋、木耳一起焯水备用。
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