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chuan tong ming cai : dong po zhou zi
Pages: 64
Year: Issue:  1
Journal: 保健医苑

Keyword:  苏东坡 传统名 酱油 调料汁 汤汁 色拉油 猪肉 五香粉 可食用 食用量;
Abstract: <正>东坡肘子是苏东坡制作的传统名菜。肉质软糯、汤汁光亮,肥而不腻,粑而不烂,色、香、味、形俱佳。食用时可原汁原味,若配酱油碟蘸食,滋味尤佳;还可将配好的调料汁浇上,即可食用。传说东坡肘子其实并非苏东坡之功,而是其妻王弗的妙作。一次,
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