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Published: 2026-09-26 👁 100 views
Last updated 2026-09-26 —   做法:熬煮汆炖烩焖法特色:鲜香利口,饼软汤浓。材料:精面粉1000克,熟羊肉250克,小磨芝麻油75克,水发黄花菜250克,水发木耳50克,水粉条250克,大料粉、味精少许,时令青菜适量。…

烩饼

  做法:熬煮汆炖烩焖法

特色:鲜香利口,饼软汤浓。

材料:精面粉1000克,熟羊肉250克,小磨芝麻油75克,水发黄花菜250克,水发木耳50克,水粉条250克,大料粉、味精少许,时令青菜适量。

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