《飲膳正要》古法今做

第一篇 肴饌類
三下鍋........................................................2
盞蒸............................................................7
炙羊心......................................................12
炙羊腰......................................................17
炒鵪鶉......................................................22
盤兔..........................................................27
河西肺......................................................32
鼓兒簽子..................................................37
帶花羊頭..................................................42
魚彈兒......................................................48
腦瓦剌......................................................53
豬頭姜豉..................................................58
蒲黃瓜齏..................................................63
攢羊頭......................................................68
攢牛蹄......................................................73
細(xì)乞思哥..................................................78
炸
兒......................................................83
茄子饅頭..................................................89



第二篇 湯粥類
八兒不湯..................................................96
沙乞某兒湯............................................101
松黃湯....................................................106
阿菜湯....................................................111
薹苗羹....................................................116
撒速湯....................................................121
第三篇 面點類
大麥片粉................................................128
糯米粉搊粉............................................133
雞頭粉血粉............................................137
山藥面....................................................142
搠羅脫因................................................146
紅絲........................................................151
酥皮奄子................................................155
天花包子................................................160
荷蓮兜子................................................166
主要參考文獻........................................172