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XO酱焗蟹钳制作人:廖子宏原料:蟹钳200克洋葱条50克炸蒜子30克XO酱、葱花、盐、味精、生粉、鲜汤、色拉油各适量制法:1.蟹钳解冻后,用毛巾逐一搌干表面的水分,拍上生粉后再下入油锅,炸至色金黄时捞出。2.锅里放油,先下洋葱条炒香,再把炸过的蒜子放进去,边炒边加盐调好味,起锅盛入砂煲垫底。把锅洗净后,重新放油烧热,下XO酱先炒香,再放炸好的蟹钳并烹适量的鲜汤,调好味便盛入煲内,改小火煲两三分钟后,撤入葱花即可上桌。
XO sauce baked crab claws Producer: Liao Zihong Ingredients: crab clip 200 grams of onion 50 grams of fried garlic 30 grams XO sauce, green onion, salt, MSG, raw powder, soup, salad oil, the amount of system method: After thawing, use a towel to dry the surface of the water one by one, shoot raw powder and then into the pan, fried until golden brown remove. 2. Put the oil in the pan, first under the onion saute, and then fried garlic into it, while frying the salt and adjust the taste, wok Sheng sand pot bottom. Wash the pot, re-drain the oil heat, XO sauce first saute, and then put a good fried crab pliers and cooking the amount of soup, good taste will Sheng into the pot, change the small fire two or three minutes later , Remove the green onion can be served on the table.