吴若棠的右手仍(reng)然翻动不休(xiu),而左(zuo)手则(ze)上(shang)下(xia)翻飞,将干(gan)豆丝、油爆好的花生米纷纷抛入锅(guo)中(zhong),然后加水。接(jie)着,左手持筷,飞(fei)快(kuai)搅动泡好的面筋(jin),让(rang)其成为糊状,在开锅之(zhi)后,倒入锅中。而后,一掌催(cui)在(zai)锅下灶(zao)中(zhong),令炉火(huo)转旺。汤沸成(cheng)滚(gun),再立刻(ke)烹入醋、麻油(you)和辣椒,最后(hou)加(jia)入芡(qian)粉,一(yi)锅香(xiang)浓(nong)味(wei)美(mei)的豆腐(fu)脑(nao)卤汤自此出世。光味道,就能让(rang)人狠咽口水
Copyright © 2008-2018