川式溫泉蛋油潑豆腐花
[p=30, 2, left][font=新細明體]陳啟德師傅示製作川式豆腐花，醬汁選用辣椒粉、新鮮花椒、四川芽菜等香料，再以滾油油潑激發香味。豆腐花配搭溫泉蛋，把蛋黃翻開流出來，呈現五顏六色形態。[/font][/p][font=新細明體][size=12.0pt]來源︰[/size][/font][font="][size=12.0pt]
[url=http://ent.i-cable.com/program/hometown/videoPlay.php?video_id=43229]http://ent.i-cable.com/program/hometown/videoPlay.php?video_id=43229[/url][/size][/font]
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