菌汁荔浦芋头用料：荔浦芋头400克，黄豆粒80克，菌菇酱20克。制作步骤：1、荔浦芋头切块，备用。黄豆粒提前一天用清水泡发备用。2、黄豆粒用油炸香酥放到高压锅锅里，在放入切好的荔浦芋头，放入菌菇酱20克，素香菇耗油20克，酱油8克，蘑菇精6克，绵白糖3克，清水两手勺。盖，盖儿压6分钟，手汁取出装盘即可。Ingredients for Lipu taro in mushroom juice: 400 grams of Lipu taro, 80 grams of soybean grains, 20 grams of mushroom sauce. Production: 1. Cut the Lipu taro into cubes and set aside. Soak the soybean grains in water one day in advance for later use. 2. Put the soybean grains in the pressure cooker with fried crispy, put in the cut Lipu taro, put in 20 grams of mushroom sauce, 20 grams of vegetarian mushroom oil, 8 grams of soy sauce, 6 grams of mushroom essence, 3 grams of sugar, and two spoons of water. Cover, coverand press for 6 minutes, take out the hand juice and put it on a plate.主厨推荐
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