中文介紹
主料：御唐葉200克、杏苞菇150克、精瘦肉泥150克、肥膘肉泥150克配料：香蔥10克、生薑5克、花椰菜150克、大蔥10克、紅椒1個
調料：蒸魚豉油30克、植物油50克、胡椒粉5克、精精3克、精鹽10克、生粉5克、雞蛋2個、香料10克
豆香石榴皇的製作方法：
1、將精瘦肉泥、肥膘肉泥與切好的香蔥、生薑末、杏苞菇丁拌入胡椒粉、精鹽、生粉、雞蛋清、鹽、香料，加入少許食用調和油，拌勻做成餡料待用，大蔥、紅椒、生薑切成絲；
2、將御唐葉攤開改刀成邊長6cm的正方形，包入餡料，用燙好的香蔥紮好封口，做成石榴狀，用剪刀剪掉多餘的御唐葉，做好12―14個原胚，入鍋蒸6―7分鐘，取出待用；
3、將花椰菜改刀成塊狀，氽水炒好，碼放於碼斗中待用；
4、取大平碟把碼斗中的花椰菜加入盤子正中，將蒸好的御唐葉原胚整齊的排入在花椰菜四周；
5、鍋內倒入少許油加熱，加入高湯、蒸魚豉油，調好味，打入芡汁澆在花椰菜和御唐葉原胚上，撒上三絲即成。
特點：造型美觀大方，形如石榴，營養豐富，口味清爽，鹹鮮適中。
英文解說
Ingredients: Yu Tang 200 grams of leaves, apricot shell 150 grams of mushrooms, lean meats sauce 150 grams, 150 grams fat fat Rouni
Ingredients: shallot 10 grams, ginger 5 grams, 150 grams of broccoli, 10 grams of green onions, red peppers 1
Sauce: 30 grams of steamed fish soy sauce, vegetable oil 50 grams, 5 grams of pepper, fine fine 3 grams, 10 grams of salt, raw powder 5 grams, 2 eggs, 10 grams of perfume
pomegranate Queen Bean production methods:
1, the lean mess, with fat fat sauce to cut scallions, ginger, apricot shell mushroom mix in the small pepper, salt, starch, egg, salt, spices, add some edible oil, mixed fillings made uniform stand, green onions, red peppers, shredded ginger;
2, Yu Tang leaves spread out to change the knife into the side of 6cm square, wrap fillings, tied with hot shallot good seal, made of pomegranate-like, cut off the excess with scissors Yu Tang leaves, do 12 -14 months of the original embryo, wok steam 6-7 minutes, remove the stand;
3, will change the knife into a block broccoli, fried water boil for a short, stand-laying in the yard bucket;
4, take Ohira disc to fight code by adding broccoli in the middle of the plate, the steamed leaves of the original Yu Tang neatly into the embryo around the broccoli;
5, heating pot pour a little oil, add broth, steamed fish soy sauce and adjust seasoning, pour into sauce Yu Tang in the leaves of broccoli and the original embryo, and sprinkle with three-wire top.
Feature: elegant design, shaped like a pomegranate, rich in nutrition, taste fresh, salty moderate.
