大白菜切段用四成油温煸透，加进肉汤，旺火滚开，加开洋，料酒，盐，加盖中火8分钟，起锅.
开洋白菜浓汤
衣带渐紧终不悔 (2006-03-31 10:45:29) 评论 (0)大白菜切段用四成油温煸透，加进肉汤，旺火滚开，加开洋，料酒，盐，加盖中火8分钟，起锅.
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开洋白菜浓汤
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