百花酿香荔

中文介绍

百花酿香荔，水果类菜谱。

主料：荔枝250克，墨鱼胶100克；辅料：蟹子少许，西兰花200克；

调料：味精、盐适量；

百花酿香荔的烹饪制作方法：

1、将荔枝去皮去核备用；

2、墨鱼打烂后酿入荔枝；

3、上蒸柜猛火蒸3分钟，勾白芡淋上即可。

口味特点：甜鲜味；

烹饪操作关键：掌握好蒸的火候，控制好熟度。

Xiang Li stuffed flowers, fruit recipes.

Ingredients: 250 grams of litchi, 100 grams of plastic squid;

Accessories: little crab, broccoli 200 grams;

Seasoning: MSG, Salt to taste;

Flowers wine production methods of cooking Xiang Li:

1, the lychee peeled to the core reserve;

2, squid stuffed into the break after the litchi;

3, the steam cabinet steam over high heat 3 minutes, you can hook topped with white gravy.

Flavor characteristics: sweet flavor;

Cooking operation key: Know your steaming heat, control the degree of maturity.