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梧州汉族著名小吃,已有几百年历史。又称霉豆腐渣。早年,广州六榕寺曾专 门从梧州用冰藏运此品回去以做上等斋菜,被港澳称为广西猪肝。一般经炒熟、风冷、加菌 种发酵、翻箕、上架等10多道工序,历时三天加工而成。成品以切口色白、粘实、爽手、富 有弹性、表面霉色均匀呈粉红色为上乘。食法除了烹制酿豆腐渣外,可与瘦肉、花生、萝卜干三丁拌炒,或以丝瓜、节瓜煮汤等。中文名:豆腐渣;主要食材:豆腐;作用:防治便秘,降...全文
26天前2024-05-31
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