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荷花豆腐螞蚱
基本特點： 色鮮艷協(xie)調，質地鮮嫩，味(wei)咸鮮微辣，可作筵(yan)席大(da)菜。
原料：螞蚱20克(ke)，豆(dou)腐200克(ke)，黃瓜(gua)200克(ke)，番茄100克(ke)，芋頭150克(ke)，西蘭花200克(ke)，雞蛋(dan)2個
調料(liao)：川鹽，料(liao)酒，味精，白糖，姜(jiang)，蒜，胡椒粉，醬油，濕(shi)淀粉，鮮湯，麻油，精煉油各適量
方(fang)法：黃瓜(gua)洗(xi)凈(jing)取皮，焯水(shui)(shui)后(hou)(hou)漂涼(liang)，刻成(cheng)(cheng)(cheng)(cheng)(cheng)荷葉(xie)和(he)莖(jing)；番茄燙后(hou)(hou)撕去(qu)皮，切(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)瓣(ban)；芋頭(tou)刻成(cheng)(cheng)(cheng)(cheng)(cheng)藕入(ru)沸水(shui)(shui)鍋(guo)中(zhong)(zhong)(zhong)煮至斷生(sheng)后(hou)(hou)撈(lao)出(chu)漂涼(liang)；西蘭花掰成(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)朵后(hou)(hou)焯斷生(sheng)，均(jun)需漬入(ru)味(wei)(wei)，然后(hou)(hou)把這些(xie)東西在(zai)盤中(zhong)(zhong)(zhong)拼擺成(cheng)(cheng)(cheng)(cheng)(cheng)荷花的莖(jing)、葉(xie)、及鮮花、水(shui)(shui)草；螞(ma)(ma)蚱(zha)(zha)洗(xi)凈(jing)，去(qu)頭(tou)，去(qu)殼，留尾(wei)，入(ru)碗用(yong)川鹽、料酒(jiu)碼味(wei)(wei)后(hou)(hou)用(yong)蛋清淀粉(fen)攔勻(yun)；豆(dou)腐切(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)菱形(xing)片(pian)，入(ru)五(wu)成(cheng)(cheng)(cheng)(cheng)(cheng)熱的油(you)鍋(guo)中(zhong)(zhong)(zhong)炸至呈金黃色時，撈(lao)入(ru)鮮湯中(zhong)(zhong)(zhong)浸(jin)泡(pao)待用(yong)。鍋(guo)置火上，倒入(ru)精(jing)煉(lian)油(you)燒至五(wu)成(cheng)(cheng)(cheng)(cheng)(cheng)熟(shu)時，下(xia)螞(ma)(ma)蚱(zha)(zha)在(zai)油(you)中(zhong)(zhong)(zhong)滑撈(lao)出(chu)；鍋(guo)內留油(you)適(shi)量，下(xia)剁細的豆(dou)瓣(ban)、姜片(pian)、蒜(suan)片(pian)煵香，摻鮮湯燒沸，打盡料渣，下(xia)醬(jiang)油(you)、白糖、胡椒粉(fen)和(he)豆(dou)腐、螞(ma)(ma)蚱(zha)(zha)，入(ru)料酒(jiu)燒至入(ru)味(wei)(wei)；將螞(ma)(ma)蚱(zha)(zha)、豆(dou)腐揀出(chu)擺于盤中(zhong)(zhong)(zhong)荷稈(gan)上呈荷花狀，鍋(guo)中(zhong)(zhong)(zhong)汁水(shui)(shui)用(yong)濕(shi)淀粉(fen)勾薄芡，再入(ru)味(wei)(wei)精(jing)、麻油(you)推勻(yun)，起鍋(guo)澆于螞(ma)(ma)蚱(zha)(zha)豆(dou)腐上，即成(cheng)(cheng)(cheng)(cheng)(cheng)。