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一、兰花泡椒贝原料:西兰花150克,鲜贝200克,泡红尖辣椒3个,火腿肠2.5克,鸡蛋清1个,干淀粉15克,蒜仁4粒,葱白10克,料酒15克,水淀粉50克,高级清汤75克,精盐2克,味精3克,白糖、香油各10克,化猪油750克(约耗50克)。制法:1、西兰花洗净,掰成小朵,入沸水中氽出待用;鲜贝洗净,沥水;泡红尖辣椒切1.5厘米长的段;火腿切小滚刀块;蒜仁切成小片;葱白一部分切片,一部分切丁。2、把鲜贝纳入一小盆内,放入少许精盐、味精、料酒及葱片拦匀,码味5分钟后,捡去葱片,略挤汁水,磕入鸡蛋清,放入干淀粉抓匀上浆,备用。
First, the orchids Pickled Bell Pepper Ingredients: 150 grams of broccoli, 200 grams of fresh Beef, Red Hot Pepper 3, 2.5 grams of sausage, egg 1, dry starch 15 grams, garlic 4, light blue 10 grams, cooking wine 15 grams, 50 grams of water, starch, 75 grams of high-grade soup, salt 2 grams, 3 grams of MSG, sugar, sesame oil each 10 grams, 750 grams of lard (about consumption of 50 grams). Method: 1, broccoli wash, break into a small flower, into the boiling water 氽 out to be used; fresh shell wash, drain; soak red pepper cut 1.5 cm long section; ham cut small hob block; garlic Cut into small pieces; part of the green onion slices, part diced. 2, the fresh cabbage into a small bowl, add a little salt, monosodium glutamate, cooking wine and onion slices uniform, code flavor 5 minutes later, pick up the onion slices, squeeze slightly juice, knock into the egg white, add starch into the dry Evenly sizing, spare.