罗汉肚是一款传统鲁菜,它以色泽红润,软烂筋道,鲜香味美而受到人们的喜爱。罗汉肚虽然好吃,但费工费时,技术性强,所以现在很多厨师不愿做。传统罗汉肚是用生肚和生肉制作,烹煮制时极易破裂。我们在操作时对工艺流程略加改革,采用熟肚(焯过的肚)灌制,收到了很好的效果。此外,还增加了一些花色品种,改变了以往风味单一的局面。现整理成文,介 Luo Han belly is a traditional Shandong cuisine, it is ruddy color, soft rotten ribs, delicious and delicious by the people’s favorite. Lo Han abdomen, although delicious, but time-consuming, technical, so many chefs do not want to do now. Traditional Luo Han belly is raw and raw meat production, cooking system easily broken. We have slightly reformed the process during operation, and have done very good results by using cooked belly (blanch). In addition, also increased the number of color varieties, changing the previous flavor of a single situation. Now finishing documents, referrals