Gar-b-age · SoilZhu · Sep 24, 2025 · Sep 19, 2025 · Sep 23, 2025
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diff --git a/images/蒸菜/葱油鸡.jpg b/images/蒸菜/葱油鸡.jpg
diff --git a/images/蒸菜/蒜蓉娃娃菜.jpg b/images/蒸菜/蒜蓉娃娃菜.jpg
diff --git a/images/蒸菜/蒜蓉粉丝虾.jpg b/images/蒸菜/蒜蓉粉丝虾.jpg
diff --git a/images/蒸菜/虾仁蒸鸡蛋.jpg b/images/蒸菜/虾仁蒸鸡蛋.jpg
diff --git a/images/蒸菜/蜜汁南瓜.jpg b/images/蒸菜/蜜汁南瓜.jpg
diff --git a/images/蒸菜/酱椒蒜香片片鱼.jpg b/images/蒸菜/酱椒蒜香片片鱼.jpg
diff --git a/images/蒸菜/酱蒸白干.jpg b/images/蒸菜/酱蒸白干.jpg
diff --git a/images/蒸菜/酱蒸豆腐.jpg b/images/蒸菜/酱蒸豆腐.jpg
diff --git a/images/蒸菜/酱香小河虾.jpg b/images/蒸菜/酱香小河虾.jpg
diff --git a/images/蒸菜/风干牛肉蒸白干.jpg b/images/蒸菜/风干牛肉蒸白干.jpg
diff --git a/images/蒸菜/香肠蒸豆米.jpg b/images/蒸菜/香肠蒸豆米.jpg
diff --git a/images/蒸菜/香芋蒸排骨.jpg b/images/蒸菜/香芋蒸排骨.jpg
diff --git a/images/蒸菜/香辣血旺.jpg b/images/蒸菜/香辣血旺.jpg
diff --git a/images/蒸菜/鸡汁辣鱼.jpg b/images/蒸菜/鸡汁辣鱼.jpg
diff --git a/主食/大大大块牛腩面.md b/主食/大大大块牛腩面.md
@@ -39,3 +39,8 @@
 - 4. 面碗中加入20g 牛肉面汤底料、20g 红油、5g 蒜蓉、5g熟猪油、250g 底汤，放入煮好的面条；
 
 -   5. 将80g 牛腩和25g 青菜摆放在面条上，加入20g 牛腩汤汁，撒入5g 香菜、5g 葱花出品。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/大大大块牛腩面.jpg)
+
diff --git a/主食/大排面.md b/主食/大排面.md
@@ -25,3 +25,8 @@
 - 3. 将110g 手工挂面和3 颗青菜在沸水中煮3 分钟；
 - 4. 舀取350g 面条汤底放入面碗中，再放入煮好的面条；
 - 5. 将1 块大排、3 颗青菜、半个卤蛋放于面条上，加入30g卤汤，撒入5g 蒜花出品。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/大排面.jpg)
+
diff --git a/主食/大盘肥肠鸡手工面.md b/主食/大盘肥肠鸡手工面.md
@@ -39,3 +39,8 @@
 - 5. 20g 大豆油烧热，加入2g 干青花椒、5g 干红辣椒段，炸出香味后均匀淋到菜上；
 - 6. 最后点缀5g 白芝麻、5g 香菜段出品。
 
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/大盘肥肠鸡手工面.jpg)
diff --git a/主食/杂粮饭.md b/主食/杂粮饭.md
@@ -22,3 +22,8 @@
 - 1. 将500g 杂粮、2kg 大米清洗干净放入泡米桶，加水至5kg，静置浸泡3 小时；
 - 2. 将浸泡后的米（含水）倒入煮饭锅，加入30g 大豆油，蒸40 分钟，焖10 分钟。
 
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/杂粮饭.jpg)
diff --git a/主食/浓香整块鸡汤面.md b/主食/浓香整块鸡汤面.md
@@ -24,3 +24,8 @@
 - 4. 将130g 鲜面、1 份鸡块、25g 青菜在沸水中煮2 分钟；
 - 5. 舀取200g 老鸡汤、100g 汤底于面碗中，放入煮好的面条和配菜，撒上5g 葱花出品。
 
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/浓香整块鸡汤面.jpg)
diff --git a/主食/炸鸡腿时蔬面.md b/主食/炸鸡腿时蔬面.md
@@ -18,3 +18,8 @@
 - 1. 110g 意面放入沸水烫制1 分钟，捞起倒入圆盘餐具中心位置；
 - 2. 将30g 蒸制后的番茄肉酱淋在意面上；
 - 3. 取餐厅炸制后的鸡腿1 个、烫制后的西兰花2 颗（30g）、熟玉米1 块（40-45g）、熟南瓜1 块（25-30g）均匀摆放在餐具上，摆盘出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/炸鸡腿时蔬面.jpg)
diff --git a/主食/特色鸡汤馄饨.md b/主食/特色鸡汤馄饨.md
@@ -16,3 +16,8 @@
   后炖制60 分钟；
 -   3. 取18 个馄饨放入沸水中煮制5 分钟；
 - 4. 舀取350g 老鸡汤倒入面碗，捞起馄饨，沥水后倒入碗中，撒入1g 葱花点缀。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/特色鸡汤馄饨.jpg)
diff --git a/主食/番茄鸡蛋面.md b/主食/番茄鸡蛋面.md
@@ -20,3 +20,8 @@
 - 2. 将110g 手工挂面在沸水中煮4 分钟，放入25g 青菜烫制30 秒；
 - 3. 面碗中舀取400g 番茄底汤，放入煮好的面条；
 - 4. 将150g 西红柿炒鸡蛋菜品和25g 青菜放在面条上，撒5g 葱花出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/番茄鸡蛋面.jpg)
diff --git a/主食/砂锅荠菜鲜肉馄饨.md b/主食/砂锅荠菜鲜肉馄饨.md
@@ -16,3 +16,8 @@
 - 1. 每只鸡用2g 盐均匀揉搓鸡表皮，冷藏20 分钟；
 - 2. 每500g 老母鸡，加入16g 盐、60g 鸡油、2500g 水，烧开后炖制60 分钟；
 - 3. 砂锅中加入350g 老鸡汤、50g 西红柿片、25g 木耳烧开后，再下入16 只芥菜鲜肉大馄饨煮熟，下入20g 青菜煮熟出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/砂锅荠菜鲜肉馄饨.jpg)
diff --git a/主食/米饭.md b/主食/米饭.md
@@ -14,3 +14,8 @@
      加水至总重11kg，静置浸泡半小时。
 - 2. 将浸泡后的米（含水）倒入煮饭锅，煮40 分钟，闷10分钟。
 
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/米饭.jpg)
diff --git a/主食/素面.md b/主食/素面.md
@@ -14,3 +14,8 @@
 
 - 1. 底汤制作：不锈钢桶内加入3500g 水，将水烧开后加入150g 熟猪油、30g 盐、50g 鸡精、10g 老抽搅拌均匀，再次烧开后关火，转80℃保温备用；
 - 2. 取15g 青蒜花置于面碗中，倒入350g 底汤，将110g 挂面放入面篓中煮制4 分钟，捞起沥干倒入碗中。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/素面.jpg)
diff --git a/主食/老鸡扬米面.md b/主食/老鸡扬米面.md
@@ -19,3 +19,8 @@
 - 3. 扬米面在温水浸泡8 小时，备用；
 - 4. 面碗中舀取400g 老鸡汤，备用；
 - 5. 将65g 鸡块、260g 扬米面、3 颗青菜、20g 蛋皮在沸水中煮15 秒，捞出，放入面碗中，撒上3g 葱花出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/老鸡扬米面.jpg)
diff --git a/主食/肥西老母鸡汤面.md b/主食/肥西老母鸡汤面.md
@@ -18,3 +18,8 @@
 - 3. 将130g 鲜面和25g 青菜在沸水中煮2 分钟；
 - 4. 舀取350g 的老鸡汤于面碗中，放入煮好的面条和配菜；
 - 5. 将60g 鸡丝、25g 青菜和20g 蛋皮依次摆放在面条上，撒上5g 葱花出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/肥西老母鸡汤面.jpg)
diff --git a/主食/雪菜肉丝面.md b/主食/雪菜肉丝面.md
@@ -19,3 +19,8 @@
 - 1. 面条汤底制做（5 份）：将 250g 西红柿片用 100g 大豆油炒制表皮收缩；加入 2800g 水、140g 汤料、100g 千张丝、400g 雪菜肉丝、75g 炒菜基料大火烧开后煮 2 分钟，备用；
 - 2. 将 275g 手擀面在沸水中煮 3 分钟；
 - 3. 舀取 650g 面条汤底于面碗中，放入煮好的面条，撒 3g 葱花出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/雪菜肉丝面.jpg)
diff --git a/主食/香菇鸡汤面.md b/主食/香菇鸡汤面.md
@@ -21,3 +21,8 @@
 - 3. 将110g 挂面在沸水中煮4 分钟；
 - 4. 取65g 老母鸡块、1 个香菇、3 颗青菜和20g 蛋皮在沸水中烫30 秒；
 - 5. 舀取500g 的老鸡汤于面碗中，放入煮好的面条和配菜。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/香菇鸡汤面.jpg)
diff --git a/主食/香辣牛肉面.md b/主食/香辣牛肉面.md
@@ -20,3 +20,8 @@
 - 3. 将220g 手擀面和3 颗青菜放入沸水中煮2 分钟；
 - 4. 舀取350g 的汤底于面碗中，放入煮好的面条；
 - 5. 将50g 牛肉、3 颗青菜、1 个卤蛋摆放于面条上，浇上150g牛肉汤，撒上10g 蒜花和5g 香菜末出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/香辣牛肉面.jpg)
diff --git a/主食/香辣鸡丁拌面.md b/主食/香辣鸡丁拌面.md
@@ -29,3 +29,8 @@
 - 2. 将275g 手擀面或130g 鲜面、25g 青菜在沸水中煮3 分钟；
 - 3. 面碗中加入15g 牛肉面汤底料、15g 拌菜红油、5g 蒜蓉、5g 熟猪油、15g 芝麻酱料，放入煮好的面条和青菜；
 - 4. 舀取125g 香辣鸡丁放于面条上，撒上5g 葱花出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/主食/香辣鸡丁拌面.jpg)
diff --git a/凉拌/凉拌莴笋丝.md b/凉拌/凉拌莴笋丝.md
@@ -17,3 +17,8 @@
 1. 将1100g 莴笋丝，清洗干净后用纯净水再次冲洗，沥干水分备用；
 2. 冲洗后的莴笋丝加入12g 盐腌制10 分钟；
 3. 将腌制后的莴笋丝沥干水分，加入15g 红椒、30g 芝麻香油、10g 鸡精、5g 白砂糖，翻拌均匀出品。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/凉拌/凉拌莴笋丝.jpg)
+
diff --git a/凉拌/口水鸡.md b/凉拌/口水鸡.md
@@ -17,3 +17,8 @@
 - 2. 整鸡分切为宽度 1.5cm、长度 6cm 的块状;
 - 3. 将切好后的鸡块在蒸柜中蒸制 5 分钟;
 - 4. 鸡块淋上 60g 口水鸡料，并撒上葱花出品。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/凉拌/口水鸡.jpg)
+
diff --git a/凉拌/柠檬凤爪.md b/凉拌/柠檬凤爪.md
@@ -12,3 +12,8 @@
 
 1. 将400g 莴笋条，加入4g 盐、4g 白砂糖拌匀，腌制1 小时后纯净水冲洗，沥干水分备用；
 2. 将1 包柠檬拆骨鸡爪与腌制后的莴笋条拌匀出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/凉拌/柠檬凤爪.jpg)
diff --git a/凉拌/西芹花生米.md b/凉拌/西芹花生米.md
@@ -17,3 +17,8 @@
 1. 取800g 西芹、400g 花生米、30g 红椒，放入沸水中汆烫1分钟捞出；
 2. 汆烫好的配菜用纯净水冲凉后备用；
 3. 在冷却后的西芹、花生米、红椒中加入6g 盐、6g 鸡精、30g芝麻香油，翻拌出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/凉拌/西芹花生米.jpg)
diff --git a/卤菜/卤大排.md b/卤菜/卤大排.md
@@ -13,3 +13,8 @@
 
 - 1. 在不锈钢桶中放入 5000g 水、500g 卤料和 500g 卤油，大火烧开后，捞出料渣；
 - 2. 解冻后的大排放入卤汤中，大火烧开后转小火卤制 10 分钟，关火焖 5 分钟。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/卤菜/卤大排.jpg)
+
diff --git a/卤菜/卤方干.md b/卤菜/卤方干.md
@@ -11,3 +11,8 @@
 ## 步骤
 - 1. 在不锈钢桶中放入 5000g 水、500g 卤料和 500g 卤油，大火烧开后，捞出料渣；
 - 2. 方干放入卤汤中，大火烧开后转小火卤制 5 分钟，关火焖 10 分钟。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/卤菜/卤方干.jpg)
+
diff --git a/卤菜/卤翅根.md b/卤菜/卤翅根.md
@@ -12,3 +12,8 @@
 - 1. 解冻后的鸡翅根焯水，捞出备用；
 - 2. 在不锈钢桶中放入 5000g 水、500g 卤料和 500g 卤油，大火烧开后，捞出料渣，备用；
 - 3. 卤汤中下入鸡翅根，大火烧开后转小火卤 20 分钟，关火焖 10 分钟。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/卤菜/卤翅根.jpg)
+
diff --git a/卤菜/卤鸡爪.md b/卤菜/卤鸡爪.md
@@ -11,3 +11,8 @@
 ## 步骤
 - 1. 在不锈钢桶中放入 5000g 水、500g 卤料和 500g 卤油，大火烧开后，捞出料渣，备用；
 - 2. 解冻后的卤鸡爪放入卤汤中，大火烧开后转小火卤 5 分钟，关火焖 5 分钟。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/卤菜/卤鸡爪.jpg)
+
diff --git a/卤菜/卤鸡腿.md b/卤菜/卤鸡腿.md
@@ -11,3 +11,8 @@
 ## 步骤
 - 1. 在不锈钢桶中放入 5000g 水、500g 卤料和 500g 卤油，大火烧开后，捞出料渣，备用；
 - 2. 解冻后的卤鸡腿放入卤汤中，大火烧开后转小火卤 5 分钟，关火焖 5 分钟。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/卤菜/卤鸡腿.jpg)
+
diff --git a/卤菜/嗨嗨桶（红油串串）.md b/卤菜/嗨嗨桶（红油串串）.md
@@ -16,3 +16,8 @@
 - 2. 将解冻好的10 串钵钵鸡串串，焯水1 分30 秒；
 - 3. 将串串浸泡在钵钵鸡汤底中，小火烧开后焖5 分钟。
 
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/卤菜/嗨嗨桶（红油串串）.jpg)
diff --git a/早餐/包子.md b/早餐/包子.md
@@ -15,3 +15,8 @@
 - 蒸柜上汽后，手工香菇青菜包蒸制 10 分钟；
 - 手工鲜肉包、手工麻辣海带包、牛肉粉丝包蒸制 12 分钟；
 - 大肉包蒸制 15 分钟。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/包子.jpg)
+
diff --git a/早餐/小米南瓜粥.md b/早餐/小米南瓜粥.md
@@ -12,3 +12,8 @@
 
 - 1. 将300g 小黄米淘洗沥干；
 - 2. 将400g 南瓜丁和4600g 水放入不锈钢桶内，大火烧开后，下入淘洗过的小黄米，搅拌均匀，熬制40 分钟即可出品。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/小米南瓜粥.jpg)
+
diff --git a/早餐/手工春卷.md b/早餐/手工春卷.md
@@ -9,3 +9,8 @@
 
 ## 步骤	
 - 春卷放入 190℃的油中炸制 4 分钟（两面各 2 分钟）。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/手工春卷.jpg)
diff --git a/早餐/手工烧麦.md b/早餐/手工烧麦.md
@@ -8,3 +8,8 @@
 
 ## 步骤
 - 蒸柜上汽后，蒸制 10 分钟。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/手工烧麦.jpg)
diff --git a/早餐/水煮蛋.md b/早餐/水煮蛋.md
@@ -8,3 +8,8 @@
 
 ## 步骤
 - 蒸柜上汽后，蒸制 8 分钟。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/水煮蛋.jpg)
diff --git a/早餐/牛肉盒.md b/早餐/牛肉盒.md
@@ -9,3 +9,8 @@
 
 ## 步骤
 - 牛肉盒放入 190℃的油中油炸 4 分钟（两面各炸 2 分钟）。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/牛肉盒.jpg)
diff --git a/早餐/现炸大油条.md b/早餐/现炸大油条.md
@@ -12,3 +12,8 @@
 
 - 油条放入190℃的油中炸制1 分钟（油条两面各炸30 秒），至
   两面深黄色。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/现炸大油条.jpg)
diff --git a/早餐/现熬豆粥.md b/早餐/现熬豆粥.md
@@ -16,3 +16,8 @@
 - 1. 不锈钢桶中放入8500g 水，用大火烧开；
 - 2. 将100g 糯米、80g 大米、320g 粥米、100g 麻豆（绿豆）清洗干净，放入水中烧开，再加入3g 碱粉搅匀；
 -  3. 熬制40 分钟即可出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/现熬豆粥.jpg)
diff --git a/早餐/白米粥.md b/早餐/白米粥.md
@@ -13,3 +13,8 @@
 
 - 将320g 粥米、80g 大米、100g 糯米清洗干净和8500g 水放入
   不锈钢桶中，用大火烧开后，熬制60 分钟即可出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/白米粥.jpg)
diff --git a/早餐/粢饭糕.md b/早餐/粢饭糕.md
@@ -9,3 +9,8 @@
 
 ## 步骤
 - 粢饭糕放入 190℃的油中油炸 3 分钟（两面各炸 1 分 30 秒）。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/粢饭糕.jpg)
diff --git a/早餐/花卷.md b/早餐/花卷.md
@@ -11,3 +11,8 @@
 
 - 蒸柜上汽后，蒸制10 分钟。
 
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/花卷.jpg)
diff --git a/早餐/茶叶蛋.md b/早餐/茶叶蛋.md
@@ -7,3 +7,8 @@
 
 ## 步骤
 - 放入蒸柜蒸 8 分钟。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/茶叶蛋.jpg)
diff --git a/早餐/荠菜鲜肉蒸饺.md b/早餐/荠菜鲜肉蒸饺.md
@@ -8,3 +8,7 @@
 
 ## 步骤
 - 蒸柜上汽后，蒸制 10 分钟。
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/荠菜鲜肉蒸饺.jpg)
diff --git a/早餐/蛋饼.md b/早餐/蛋饼.md
@@ -14,3 +14,8 @@
 - 1. 将 500g 面粉、650g 水、250g 鸡蛋液、50g 葱花、16g 盐搅拌成面糊；
 - 2. 舀取 2 勺（150g）面糊置于电饼铛中间位置，均匀平摊成圆形；
 - 3. 煎至单面微黄（约 2 分钟），再翻面煎制微黄（约 2 分钟）出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/蛋饼.jpg)
diff --git a/早餐/赤豆糊元宵.md b/早餐/赤豆糊元宵.md
@@ -10,3 +10,8 @@
 - 1. 将 250g 红豆泡制 1 小时，清洗后加入 550g 水，放入蒸柜蒸 1.5 小时；
 - 2. 不锈钢桶内放入 4000g 水、190g 冰糖，大火烧沸，加入255g 豆沙、770g 熟红豆，搅拌均匀，下入小元宵；
 - 3. 大火烧沸，边搅拌边缓慢倒入藕粉水，大火烧沸 1 分钟出品。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/赤豆糊元宵.jpg)
diff --git a/早餐/酥皮萝卜丝馅饼.md b/早餐/酥皮萝卜丝馅饼.md
@@ -11,3 +11,8 @@
 ## 步骤
 
 - 酥皮萝卜丝馅饼放入190℃的油中油炸3 分钟（两面各炸1 分30 秒）。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/酥皮萝卜丝馅饼.jpg)
diff --git a/早餐/饭团.md b/早餐/饭团.md
@@ -10,3 +10,8 @@
 ## 步骤
 - 紫米饭团蒸制 15 分钟；
 - 原味肉松饭团、蜜枣谷物饭团蒸制 20 分钟。
+
+
+## 手绘制作流程
+
+![手绘制作流程](../images/早餐/饭团.jpg)
Original file line number	Diff line number	Diff line change
Expand Up		@@ -11,3 +11,8 @@

		- 蒸柜上汽后，蒸制10 分钟。



		## 手绘制作流程

		![手绘制作流程](../images/早餐/花卷.jpg)