吴(wu)若棠的右手(shou)仍然(ran)翻动不(bu)休,而左手(shou)则上(shang)下翻飞,将干豆(dou)丝(si)、油爆好的花生米纷纷(fen)抛入锅(guo)中(zhong),然后加水。接(jie)着,左手持筷,飞快搅动泡好的面(mian)筋(jin),让其成为糊状,在开(kai)锅(guo)之(zhi)后,倒入锅(guo)中(zhong)。而后(hou),一(yi)掌催在锅(guo)下(xia)灶(zao)中(zhong),令(ling)炉火转旺。汤沸成滚,再立刻烹入醋、麻油(you)和(he)辣椒,最(zui)后加(jia)入芡粉,一锅(guo)香(xiang)浓味美的豆腐脑(nao)卤汤自此出世。光味道,就(jiu)能让人狠咽口水
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