那时候杂志社在西湖公园门口,谁领了稿费凑一凑就会到附近的餐厅聚一番。最方便是隔壁的建设公寓内餐厅,这其实是单位食堂。大概因为是友邻,我们也可以享受员工待遇,同样的价钱可以吃到比市面上更丰盛健康的菜品。印象中的花蛤蒸蛋,一小盅一小盅地排成方阵,撂在一个见方的大铁盘里,厨师刚端上来,一下子就被抢光。我好奇,怎么可以把鸡蛋蒸到那么嫩滑?奶黄色的蛋羹上面还有一两粒花蛤,外壳微张着,蛤肉白白嫩嫩,旁边几颗鲜绿的葱花映衬 At that time, the magazine at West Lake Park entrance, who received a draft fee to get together will come to a nearby restaurant to get together. The most convenient is the building next door to the restaurant, which is actually a canteen unit. Probably because we are neighbors, we can also enjoy the treatment of staff, the same price you can eat more rich and healthy dishes on the market. The impression of the clams steamed eggs, a small cup a small square to form a square, 撂 in a large square iron plate, the chef just came up, all of a sudden was robbed of light. I am curious, how can I steamed eggs so tender? Milk egg custard above there are one or two clams, shell micro-Zhang, soft white and tender clams, next to a few bright green onion shine