万丰美食菜谱大全石锅海皇豆腐怎么做 ？
材料
主材：，杂豆100克，青葱1条，去白切花，滑豆腐1盒，切粒，蒜蓉2汤匙，中虾10-12只，去壳挑肠，中扇贝肉8只，蟹柳4条，切块，玉米笋8条，切块，汁料：份量仅供参考，史云生鸡汤1罐，玉米粉4汤匙，盐1/3茶匙，腌料：，盐、胡椒粉、麻油少许
做法
1.先将扇贝肉一开二，再氽烫，沥干备用，豆腐用水煮熟或隔水蒸10分钟，沥水，先放豆腐装盘备用。虾用盐、胡椒粉、麻油腌15分钟，取4汤匙鸡汤和玉米粉搅匀成生粉水。
2.快火下油(约1汤匙)起锅，先爆香蒜蓉，再放入虾炒熟，加入玉米笋、蟹柳和扇贝肉炒匀 ，再加入杂豆和鸡汤煮开，加入盐调好味，再加生粉水勾芡，淋在豆腐上，洒上葱花即成。
有一种豆腐作好后是用锡纸包着豆腐的菜叫什么名字 40分？
日本豆腐？
有一种豆腐作好后是用锡纸包着豆腐的菜叫什么名字 30分？
蟹黄豆腐，或叫 蟹黄豆花 锡纸下面是炒热的盐，用来保温！
锡纸豆腐怎么做 ？
锡纸豆腐做法
原料：山水豆腐1砖，虾仁、澳带、蟹柳共150克，红萝卜、菜心、肉松适量。
步骤：
1、豆腐用竹签扎过（便于入味），以上汤过面，入笼蒸8分钟取出，入旺油锅，将豆腐炸成金黄备 用。
2、虾仁、澳带切粒，菜心、红萝卜切片。起锅，放入以上原料，加上汤，调味，烩熟盛起。
3、将炸好的豆腐摊在锡纸上，淋上烩好的海皇料，撒上芝士粉、肉松、封好锡纸成枕型，放入焗炉中，焗约5分钟即可。
中国有多少种口味的豆腐 ？
首页 > 14届豆腐文化节 > 豆腐菜肴
·雪花虾仁豆腐羹
·腐竹油豆腐烧排骨
·凤尾酿豆腐
·雪花蟹肉豆腐羹
·虾仁炒豆腐
·金银豆腐
·养颜豆腐鱼
·绿茶炸豆腐
·金黄沙棘日本豆腐
·美味的泥鳅豆腐煲
·客家酿豆腐
·铁板海皇豆腐
·美味豆腐创意吃法
·味浓嫩滑的客家酿豆腐
很急，麻烦翻译英文，要专业的。 ？
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菜单 麻烦翻译成英文 ？
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