论文部分内容阅读
用料:鲜虾仁300克 鲜基围虾10只(约重200克)红萝卜两根 白萝卜1根 熟牛肉150克 琥珀桃仁100克 绿葱叶50克 鸡蛋清两个 川盐 料酒 味精 水淀粉 高级清汤各适量 制作:1、白萝卜雕刻成假山,立放于盘的一边,红萝卜雕刻成红金鱼,用牙签插放在假山上,琥珀桃仁堆成假山放在盘的另一边,绿葱叶切成细丝撒于盘中假山周围。 2、鲜基围虾洗净,用料酒、川盐码味后,入沸水锅中煮熟成盐水虾,用牙签插放于假山上。 3、熟牛肉、红萝卜1根分别切成4厘米长细丝拌合均匀成混合丝。 4、虾仁洗净,置洁净菜墩上捶成极细的茸,加鸡蛋清、川盐、味精、水淀粉搅制成虾糁。
Ingredients: Shrimp 300 grams of fresh shrimp 10 (about 200 grams) carrot two white radish 1 cooked beef 150 grams of amber peach 100 grams of green onions leaves 50 grams of egg white two salt ingredients wine fine water starch senior broth The right amount of production: 1, white radish carved into a rockery, stand on the side of the dish, carrot carved into red goldfish, with a toothpick inserted in the rockery, amber peach into a rockery on the other side of the plate, green onions leaf cut Spread thin wire around the rockery in the plate. 2, fresh shrimp shrimp washed with cooking wine, Sichuan salt yards taste, into the boiling water pot cooked into brine shrimp, toothpicks inserted in the rockery. 3, cooked beef, carrot, 1, respectively, cut into 4 cm long filaments mixed evenly into a mixed filament. 4, shrimp wash, set clean pie pier piercing into a very fine velvet, add egg white, Sichuan salt, MSG, water, starch stir into shrimp 糁.