- 巴盟面筋
- 正宗的巴盟面筋，入口爽滑的同時(shí)帶有韌性，咬下去卻又是韌中有脆。面筋富含麥膠蛋白、賣谷蛋白、鈣、磷、鐵等成分，西貝創(chuàng)新采用食用橄
- 關(guān)注：263
- 面筋皮子
- 面粉和面，回餳后揪劑、煮熟、晾涼、撕長，拌以調(diào)料、辣椒油，香辣適口。
- 關(guān)注：247
- 烤面筋
- 烤面筋
烤面筋在邊烤邊刷的過程中發(fā)出吱吱的響聲，其香味遠(yuǎn)飄幾十米，勾人食欲。一串色澤金黃紅亮的烤面筋吃到嘴里油滑松軟、麻辣鮮
- 關(guān)注：235
- 燒羅漢面筋
- 燒羅漢面筋是濟(jì)寧地區(qū)的傳統(tǒng)風(fēng)味名菜。此菜做法精細(xì)，面筋四周，擺放18個(gè)口蘑，恰似十八羅漢，故而得名；造型優(yōu)美，鮮香軟嫩，制作精巧
- 關(guān)注：231
- 清水油面筋
- 無錫油面筋很出名，飯店用它配料，可翻多種菜肴，家常用于佐飯、做菜、燒湯均宜。無錫民間還有個(gè)習(xí)俗，逢到節(jié)日合家團(tuán)聚，飯桌上少不了
- 關(guān)注：324
- 無錫油面筋
- 無錫油面筋的生產(chǎn)始于清乾隆時(shí)代（18世紀(jì)中葉），至今已有230多年歷史。當(dāng)初的制法是將篩過的麩皮加鹽水用人力踏成生麩（又稱面筋），
- 關(guān)注：319
- 肉釀面筋
- 肉釀面筋現(xiàn)在是無錫民間的風(fēng)味特色菜肴，逢年過節(jié)時(shí)，家家都要燒煮。家有客人來臨，待客時(shí)桌上也少不掉一碗肉釀面筋。肉釀面筋制法相當(dāng)
- 關(guān)注：270
- 粉皮面筋
- 在張掖農(nóng)村，農(nóng)民秋收后，家家戶戶，要曬粉皮面筋迎親接友，逢年過節(jié)或是喜慶之時(shí)，粉皮面筋是不可缺少的臨時(shí)性招待食品。產(chǎn)婦坐月子時(shí)
- 關(guān)注：311
- 紅燒油面筋
- 紅燒油面筋
材
料：絞肉10兩
油面筋6兩
大白菜1棵
蔥末1大匙
水4大匙
調(diào)味料：醬油3大匙
糖1/2大匙
太白粉1小匙
味精、麻油
- 關(guān)注：263
主站蜘蛛池模板：
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