油豆腐细粉 苏杭点心
材料
"千张(购于天和鲜物) 16张","绞肉 100","盐巴 1匙","酱油 1匙","香油 数滴","葱姜水 30CC","油豆腐 7..8块","冬粉 3把","鸡骨高汤 1000CC","蛋皮丝 依喜好","紫菜丝 依喜好","葱花 依喜好"
做法
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1: 千张(百页)
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2: .葱姜泡水打入加好调味料(酱油.香油.盐巴)的绞肉.顺时钟打到出黏性大概5.8分钟
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3: 鸡骨高汤(猪骨也行)
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4: 油豆腐川烫去油蒿味斜角对切备用
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5: 配料(蛋皮丝.海苔丝.葱花)
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6: 一次取3.4层(太薄会破)千张斜角对切.包入馅料.用太白粉浆黏着
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7: 大火蒸15分
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8: 摆好冬粉所有配料.淋上高汤
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9: 洒上配料