三鲜豆腐脑
做法:熬煮汆炖烩焖法
特色:色泽明快,卤汁鲜美,豆腐脑软嫩,老幼皆宜。
材料:黄豆1500克,净鸡肉、鲜虾仁、水发鱿鱼各250克,熟石膏粉100克,熟猪油500克(约耗75克),味精15克,精盐25克,酱油150克,鸡蛋清4个,湿淀粉500克,面粉25克。
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