比如糖醋排骨，输入部份如糖醋后点搜菜谱按钮即可查询
用料
"蟹腿肉3兩","胡蘿蔔(盤飾用)1/3條","芥菜心1棵","鹽1t","嫩薑2片","糖1t","味精1t","酒1t","香油1/2t","水3/2t","烹調用油1T","太白粉水(勾芡用)適量",
蟹肉燴芥菜的做法
薑切片。胡蘿蔔切成0.5公分菱形厚片。芥菜心洗乾淨切片整理外型。起一鍋沸水，芥菜心煮八分鐘，撈起入冷水冷卻。胡蘿蔔燙一分鐘後置瓷盤擺盤。蟹肉加酒燙一分鐘撈起。起1T油鍋，以小火爆香薑片後撈棄，加入所有調味料，煮開後加入蟹肉及芥菜心，煮滾後勾芡，起鍋。擺盤，將蟹肉置於中間，整理一下芥菜心，上桌。
更多蟹肉燴芥菜烹調技巧可至→http://www.chunghuacatering.com/recipe/611/蟹肉燴芥菜