论文部分内容阅读
东北家常炖菜,因多以中、小火烹调,成菜时间较长,故称迟成菜。炖菜最好用大锅,可以利用余温,炖出的成品共同特色是质地软烂,滋味醇厚。1、大白菜炖冻豆腐这款菜,在冬天烹制,食用最好。取净大白菜400克,切成长5～6厘米,宽8毫米的条状,冻豆腐1方,用凉水化冻后切成边长2.5厘米的方块,水发粉条50克,切15厘米长段,煮大半熟的猪五花肉50克,切大薄片,葱、姜、蒜共18克,切丝与小片。锅刷净,放底油35克,热后将葱、姜、蒜炝锅,添鲜汤500克左右,加洗净的白菜、豆腐、
Northeast homemade stew, due to more to medium and small fire cooking, into a longer time, it said late into the dish. Stew is best to use cauldron, you can use the remaining temperature, stewed out of the common features of the finished product is soft rotten, mellow taste. 1, cabbage stewed frozen tofu this dish, cooked in the winter, the best food. Take a net of 400 grams of cabbage, cut into 5-6 cm, 8 mm wide strips, frozen tofu 1, with cold water and cut into sides after 2.5 cm square, water, flour, 50 grams, cut 15 cm long Cook 50 grams of pork cooked half a pig, sliced, onion, ginger, garlic, a total of 18 grams, shredded and small pieces. Pot brush net, put the end of the oil 35 grams, after the heat will onion, ginger, garlic 炝 pot, add soup about 500 grams, plus clean cabbage, tofu,