中文介紹
百花釀香荔，水果類菜譜。
主料：荔枝250克，墨魚膠100克；輔料：蟹子少許，花椰菜200克；
調料：味素、鹽適量；
百花釀香荔的烹飪製作方法：
1、將荔枝去皮去核備用；
2、墨魚打爛後釀入荔枝；
3、上蒸櫃猛火蒸3分鐘，勾白芡淋上即可。
口味特點：甜鮮味；
烹飪操作關鍵：掌握好蒸的火候，控制好熟度。
英文解說
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.
