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笔者曾用松花蛋、臭豆腐、豆腐乳、榨菜、芝麻等原料调制出一种味汁,用于拌制凉莱和烹炒热菜,深受客人喜欢。因用料特别,味道殊美,风格别具,口味丰富,故名为奇味汁。现把其整理成小文,与同行交流。奇味汁制法如下:原料:松花蛋1个,臭豆腐1块,豆腐乳1块,腐乳汁20克,榨菜10克,熟芝麻5克,红油10克,香菜5克,白糖5克,青尖椒半只,生姜3克。香油、味精、精盐、鲜汤各适量。制法:松花蛋剥去泥壳洗净,切成小丁;臭豆腐、豆腐乳压成泥;榨菜、青尖椒、香菜、生姜分别切成米粒状,一同纳入一大碗内,加入精盐、味精、白糖、熟芝麻、腐乳汁、红油、香油、鲜汤等调匀,印成奇味汁。口味要求:咸鲜,微辣,带甜,并
I used to spend egg, stinky tofu, fermented bean curd, mustard, sesame and other raw materials prepared a sauce, used to mix and cook La Lai and hot dishes, by the guests like it. Due to special materials, taste special, unique style, taste rich, so named for the sauce. Now put it into a small text, communicate with your peers. Qi sauce as follows: raw materials: 1 egg, stinky tofu 1, 1 bean curd, fermented bean curd juice 20 grams, 10 grams of mustard, cooked sesame 5 grams, 10 grams of red oil, coriander 5 grams, sugar 5 grams , Green pepper half only 3 grams of ginger. Sesame oil, MSG, salt, soup the right amount. Method: pineapple egg peeled off the mud shell washed, cut into Ding; stinky tofu, bean curd pressure into mud; mustard, green pepper, parsley, ginger, respectively, cut into rice, together with a bowl, add salt , MSG, sugar, cooked sesame, bean curd juice, red oil, sesame oil, soup and other mix thoroughly, printed into the sauce. Taste requirements: salty, spicy, sweet, and