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Uploaded by changjue29 on Mar 20, 2011
材料:素乾牛肉片1安士, 罐庄磨菇2安士, 菜薳3/4磅, 甘筍1安士, 羌片數片。 調味:生抽、素鳼粉各1/2茶匙, 鹽、糖各1/8茶匙, 生粉3/4茶匙, 古月粉、麻油少許。 汁料:素沙爹醬1湯匙, 素蚝油1茶匙, 糖1/3茶匙, 水1/2杯。 埋獻:生粉1茶匙用水1湯匙開勻。 灼菜料:水4杯, 油2湯匙, 糖1茶匙, 鹽l1/2茶匙。
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