Materials:
嫩豆腐150克、胡萝卜50克、菜心100克、腐竹、水发粉丝100克 Soft tofu 150 grams, 50 grams of carrots, 100 grams of vegetables heart, yuba, 100 grams of water fans
制作方法： Production method:
豆腐切块焯水后捞出，粉丝、腐竹泡发，胡萝卜切块；砂锅内放粉丝、腐竹、胡萝卜，在放入豆腐，加鸡清汤，调好味后大火烧开，小火煨至入味，淋香油即成。 Tofu cut Zhuo remove water, fans, yuba bubble hair, cut carrots; casserole putting fans, yuba, carrots, bean curd into the Canadian chicken broth, taste good tune after the fire boil, simmer a small fire to Ru Wei, Lin put sesame oil.
嫩豆腐150克、胡萝卜50克、菜心100克、腐竹、水发粉丝100克 Soft tofu 150 grams, 50 grams of carrots, 100 grams of vegetables heart, yuba, 100 grams of water fans
制作方法： Production method:
豆腐切块焯水后捞出，粉丝、腐竹泡发，胡萝卜切块；砂锅内放粉丝、腐竹、胡萝卜，在放入豆腐，加鸡清汤，调好味后大火烧开，小火煨至入味，淋香油即成。 Tofu cut Zhuo remove water, fans, yuba bubble hair, cut carrots; casserole putting fans, yuba, carrots, bean curd into the Canadian chicken broth, taste good tune after the fire boil, simmer a small fire to Ru Wei, Lin put sesame oil.
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