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一、火爆鸭片原料:鸭脯300克,冬笋50克,水发木耳50克,泡辣椒30克,盐、味精、料酒、白糖、胡椒粉、葱、姜蒜来各适量,水淀粉30克,高汤适量,色拉油500克(约耗50克)。制法:1、将鸭脯切成薄片,用适量的盐、味精、料酒腌渍片刻,再用水淀粉上浆。冬笋切成象眼片,泡椒切成象眼段,木耳择洗干净。2、炒锅放油,待三四成热时,放入鸭片滑散,同时将笋片也一同滑油倒出。3、锅放底油,将泡椒炝锅,待炒出香味时,放葱姜蒜末,烹料酒、高汤、盐、味精、白糖、胡椒粉淋水淀粉勾芡,放鸭片和木耳,翻匀,淋明油出锅即成。特点:咸鲜滑嫩,微辣适口。二、香辣鸭串
First, the hot duck pieces of raw materials: duck breast 300 grams, 50 grams of bamboo shoots, water fungus 50 grams, 30 grams of pepper, salt, MSG, cooking wine, sugar, pepper, onion, ginger and garlic to the right amount of water, starch 30 grams , Proper amount of soup, salad oil 500 grams (about consumption of 50 grams). System of law: 1, cut into thin slices of duck breast, with the right amount of salt, MSG, wine pickled moment, then starch water sizing. Winter bamboo shoots cut into the eye piece, Pickle cut into the eye section, fungus pick wash clean. 2, wok oil, until thirty-four into hot, into the duck slipped, while the bamboo shoots also pour out the oil together. 3, the pot put the bottom of the oil, the pickle boil pot, to be fired when the flavor, put onion ginger and garlic, cooking wine, broth, salt, MSG, sugar, pepper water starch Starch, duck and fungus, Even, Lin Ming oil pan. Features: Salty fresh and tender, slightly spicy palatability. Second, spicy duck string