将腐皮泡软,加秋油、醋、虾米拌之,宜于夏日。蒋侍郎家入海参用,颇妙。加紫菜、虾肉作汤,亦相宜。或用蘑菇、笋煨清汤,亦佳。以烂为度。芜湖敬修和尚,将腐皮卷筒切段,油中微炙,入蘑菇煨烂,极佳。不可加鸡汤。
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