问：
芬Zhengrou十分怀念大学食堂，上面还殴打，顶部全蛋。虽然xx品的价格，但味道令人难忘的

答：
1 Ding丁分Zhengrou芬Zhengrou
新郑樊庄始于晚清丁了，是100和20年的历史，一旦皇帝指向御厨，将成为南北基于传统菜肴风味本质上讲是一个创造。新郑古为“九省通衢”，南北大道，行人。住在城里清末，“茶元，”从帝国首都，穷人，他们常常到北大街丁，“崔匕嗯楼”，与米，北部和南部地区的风味美食帝国政府抵京。也是在100五丁的增加，使颜色，味道，形状，质量越来越好，名声大朝代不断改善年。生产商现在5代孙68岁的丁敌嗯广洲大师（红案，2名厨师）。他高超的技巧，制作精细，保持菜肴的质量，才能掌握烧，烤，烤，靠，炒，搅拌，调整，滑，炖，40多个烹调方法，走出听写等多种类600种菜肴名称。在
丁酚Zhengrou材料和做法：选择硬排骨英镑，有脂肪薄，切成两指宽，2 Cunban长，半厚肉削减的;小米或糯米三钱，淘大净干，混合炒成黄色，一种香水，柿子辣椒卷开;糖六钱，面酱三钱，葱，姜，酱油一点点的良好开局调混合。夏甸肋骨，1碗10，上笼蒸疲惫。半透明红色的喜，实物，如水晶，香，诱人食欲。
两个客家Fenzheng柔芬Zhengrou
在中国许多地方，但可以说只是美味的客家芬Zhengrou。
必须红薯粉红色。
吃了西安一芬Zhengrou，用蒸面粉和干燥的碗，实在难以下咽。返回后，川菜馆福州奋Zhengrou看到1点了，但也感到失望。包括粉和肉稀稀拉拉，出售类似的态度应加以劝阻。真正的一套客家芬Zhengrou结合粉红色肉，面粉和肉类，粉红色的肉混合。能够做到这一点的粉末状态，只是红薯粉可以。福建客家地区丰富的红薯，地瓜干是众所周知的连城该国，以便更粉红色心甘薯作了一个很好的选择。
{zh0}的猪肉。
苏黄州好猪肉使用东坡肉，蔓延到了今天。然而，许多人觉得东坡肉不应该吃，但其一直标榜自己是不油腻，但石油旺的脸是不是有一个更xxx。客家山区，是猪的主要业务，并使用更少的猪饲料，甚至曾经扮演过豚草一个孩子。这是更甜蜜猪肉。今天，这个城市的猪肉是不是确有盐酸克伦特罗的东西吃这种心情总是不好。
粉，肉和完整，容易处理。
猪肉，切小块，倒入酱油，味精腌上半小时，然后把红薯粉，混合倒手。如果您使用的是瘦肉，然后在混合油的时间点投入，所以蒸了，也不会出现干旱。
然后锅蒸10分钟。郭凯倒入少许热水，搅拌。然后一直蒸到熟。
刈包不断飘着时迅速肉，它正在以食指重大变化！
盛上一碗饭的芬Zhengrou，皇帝也大大优于此栏。
芬Zhengrou
3米原料：250肉皮，大米100克，绍酒1汤匙，酱油1大勺，盐，味精，糖克，甜面酱适当的数额，葱末，切丝姜五金额五香粉半茶匙，香油少许。
的法律制度：
1，洗净切为1厘米厚的薄膜的猪肉，锅，盐，绍酒，酱油，糖，甜面酱，葱末，姜丝，五香料粉，麻油组合，以增加使用。
2，洗净后煎锅到微黄色低热量油炸，删除的梁亮，到一个粗面粉滚米，排水水。
3，水饭碗到猪肉，加少许水，使大米和潮湿，使每一块肉，可以用厚涂米粉，肉皮下来，一块按在碗里码，放入蒸笼里蒸煮熟它，xx托盘扣可以。
4红薯粉Zhengrou
材料：
猪肉，米粉，红薯，姜，酱油，盐，辣椒油，一点点护墙县豆沙，鸡肉，糖
做法：
1，猪肉片，不太薄，红薯成块，姜切粒备用
2，削减大型集装箱猪肉，加生姜片，酱油，盐，辣椒油，豆沙，鸡肉，糖，拌匀，品尝自己的口味，什么是差异填充点。然后在米粉混合，（我买的是200克包装，可以与肉1000克混合）混合均匀，使每一块肉用米粉面涂层。 Banhao，如果有点干可适当加点油和水调匀。让腌10分钟，旁边的美味。
3，切红薯片混有米粉点，但不会有太多能够得到妥善Jiadian汤，因为德国的红薯不太甜，贾店堂味道更好。
4，具有一个大点的碗，把下面的肉，红薯，把上面的代码是好的，把锅蒸，在约两个小时的蒸汽。出锅翻转的盘子后，撒点葱花或香菜，就可以和服务！

答：
芬Zhengrou

原料：250肉皮，大米100克，绍酒1汤匙，酱油1大勺，盐，味精，糖克，甜面酱各适量，葱花，姜丝5个数量五香粉以及少许麻油半茶匙。

的法律制度：
1，洗净切为1厘米厚的薄膜的猪肉，锅，盐，绍酒，酱油，糖，甜面酱，葱末，姜丝，五香料粉，芝麻油拌匀待用。
2，洗净后煎锅到微黄色低热量油炸，删除的梁亮，到一个粗面粉滚米，排水水。
3，水饭碗到猪肉，加少许水，使大米和潮湿，使每一块肉，可以用厚涂米粉，肉皮下来，一块按在碗里码，放入蒸笼里蒸煮熟它，xx托盘扣可以。
附：猪肉要新鲜，一定要清理，与猪肉，豆腐混合可以被添加到一些腐烂的奶;蒸猪肉用碗，以便能够编码，所有的好，猪肉块，好，在此盘，才可以。

答：
很好顶部的朋友，我做了尝试，

Fen Zhengrou do?

Question:
Fen Zhengrou do miss the college canteen, the above is also punched a whole egg on top. While the luxury price point, but the taste unforgettable

Answer:
a Ding Ding Fen Zhengrou Fen Zhengrou
Xinzheng Fanzhuang began in the late Qing Ding, which is some hundred and twenty years of history, once the emperor pointing Mikuriya, will be the North-South flavor essence of the traditional dishes based on one created. Xinzheng ancient as “thoroughfare of nine provinces,” north-south thoroughfare, with pedestrians. Live in the city late Qing dynasty, “Cha Yuan,” and from the imperial capital, poor, often to the North Street Ding, “Cui Bin Lou,” with the rice, the north and south parts of flavors imperial government Culinary arrived here. Also after 100 years of continuous improvement of the Five Dynasties Ding increased, so that color, flavor, shape, quality getting better and better reputation growing. Producers are now five generations, Sun 68-year-old Ding Ding Guang-zhou masters (red case, two cooks). His superb skill to produce fine, maintaining the quality of dishes, can grasp the burning, Grilled, baked, relying on, frying, mixing, adjusting, slip, stew, etc. more than 40 kinds of cooking methods, dictation out of more than 600 kinds of dishes Name. The
Ding Fen Zhengrou materials and practices: selected hard-pound of pork ribs, there is fat with thin, cut into two-finger wide, two Cunban long, semi-thick cuts of meat that; millet or glutinous rice 3 money, Amoy net dried, mixed into a persimmon pepper fried yellow, a fragrance, roll-opened; sugar six money, flour paste 3 money, onions, ginger and a little bit of soy sauce mixed with a good opening tune. Xiadian ribs, a bowl 10, cage steam exhaustion. Translucent red on the Xi, kind, such as crystals, fragrant, seductive appetite.
two Hakka Fenzheng Rou Fen Zhengrou
many places in China, but could say only the delicious Hakka Fen Zhengrou.
must be sweet potato powder pink.
had eaten a Fen Zhengrou in Xi’an, with steamed flour, and dry the bowl is really hard to swallow. Back after a Szechuan Restaurant Fuzhou Fen Zhengrou see the point 1 up, but also disappointed. Cover the powder and meat thinly scattered, selling similar attitude should be discouraged. The real set was Hakka Fen Zhengrou combines pink meat, flour and meat, pink meat blend. Be able to achieve this state of the powder is only sweet potato flour can. Fujian Hakka area rich in sweet potatoes, dried sweet potato is well-known Liancheng the country, in order to be more pink heart made of sweet potatoes a good choice.
best pork meat.
Su Huangzhou good use made of pork Dongpo Meat spread to today. However, many people feel Dongpo Meat should not be eaten, although its has been advertised that they are not greasy, but the oil-Wang Wang’s face is there not a more zero distance. Hakka mountain pig is the main lines of business, and the pigs using less feed, even to a child once played ragweed. This is more sweet pork. Today, the city’s pork is not what Clenbuterol does have such kind of things to eat is always bad mood.
powder, meat and complete, all easy to handle.
pork, cut small pieces, pour soy sauce, monosodium glutamate to marinate for half an hour, and then poured into the sweet potato powder, hand blends. If you are using a lean meat, then put in the time point of mixing the oil, so steamed up and will not appear dry.
then the pot to steam on 10 minutes. Kai Guo pour a little hot water, stirring. Then has been steaming into the cooked.
steamed meat quickly when constantly wafting Meat, it is making major changes to the index finger!
Sheng on a bowl of rice, on the Fen Zhengrou, the emperor is also much better than this bar.
Fen Zhengrou
three meters of raw materials: 250 grams of pork skin, rice 100 grams, 1 tablespoon Shaoxing wine, soy sauce, 1 tablespoon, salt, monosodium glutamate, sugar, fermented flour paste the appropriate amount, diced green onion, shredded ginger the amount of five-spice powder and a half teaspoon of , a little sesame oil.
system of law:
1, wash the pork cut into 1 centimeter thick film, on the pot, salt, Shaoxing wine, soy sauce, sugar, sweetened soybean paste, diced green onion, shredded ginger, five-spice powder and sesame oil mix to be use.
2, wash the rice, drain water after the frying pan into a slightly yellow fried in low heat, remove Liang Liang, the roll into a coarse flour.
3, the rice bowls of water into the pork, add a little water, so that rice and humid, so that each piece of meat can be coated with thick rice noodles, pork skin down, piece-by-yards in the bowl and put it into Steamer Lane steamed cooked, remove the buckle in the tray can be.
four sweet potato Fen Zhengrou
Material:
pork, rice noodles, sweet potato, ginger, soy sauce, salt, pepper oil, a little parapet County bean paste, chicken, sugar
practices:
1, the pork slices, do not too thin, sweet potatoes into cubes, ginger pelletizing spare
2, to cut pork on a large container, add ginger tablets, soy sauce, salt, pepper oil, bean paste, chicken, sugar, mix well, taste their own taste, What is the fill point of difference. and then mix in rice noodles, (I bought was a pack of 200g and can be mixed with 1000 grams of meat) mixed evenly, so that each piece of meat are coated with rice flour noodles. Banhao, if a bit dry may be appropriate to add a little oil and water and mix thoroughly. let marinate for 10 minutes next to tasty.
3, the cut sweet potato pieces are mixed with rice noodles point, but not too many can be properly Jiadian Tang, because Germany’s sweet potato is not too sweet, Jia Diantang taste better.
4, with a big point bowl, put the following meat, sweet potato, put the above code is good, put the pot steaming, the steam for about two hours. Chuguo Flip it on the plate after the and scatter points, green onion or parsley, you can and serve the!

Answer:
Fen Zhengrou

raw materials: 250 grams of pork skin, rice 100 grams, 1 tablespoon Shaoxing wine, soy sauce, 1 tablespoon, salt, monosodium glutamate, sugar, fermented flour paste the appropriate amount, diced green onion, shredded ginger the amount of five-spice powder and a half teaspoon of sesame oil a little.

system of law:
1, wash the pork cut into 1 centimeter thick film, on the pot, salt, Shaoxing wine, soy sauce, sugar, sweetened soybean paste, diced green onion, shredded ginger, five-spice powder and sesame oil mix well stand-by.
2, wash the rice, drain water after the frying pan into a slightly yellow fried in low heat, remove Liang Liang, the roll into a coarse flour.
3, the rice bowls of water into the pork, add a little water, so that rice and humid, so that each piece of meat can be coated with thick rice noodles, pork skin down, piece-by-yards in the bowl and put it into Steamer Lane steamed cooked, remove the buckle in the tray can be.
attached: pork should be fresh, be sure to clean up; mixed with pork and bean curd can be added to a few rotten milk; steaming bowl of pork used in order to be able to code, all of the pork pieces of good, good-looking into the dish before.

Answer:
top friends very well and I have done to try,06-01-16