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原料:青鳝500克 葫萝卜100克 香菜少许 糖15克醋10克 盐2克 味精1克 干豆粉20克 姜少许 葱花少许 蒜米少许 菜油1000克(约耗70克)制法:1、将青鳝杀死,掏去内脏,用刀剥开变成一片大青鳝片,去骨后再用平刀法片成不断的小片,片完后用直刀法切成小二粗丝.2、锅内烧油七成热,将拍有一层干豆粉的青鳝(注意不要粘成一块)放入油锅,炸成金黄色捞起放入盘中备用.3、把葫萝卜用小刀雕成孔雀头,放在盛青鳝的盘的一头,香菜放在尾,余下的葫萝卜 切成菱形,放在尾边、孔雀头下边用小刀雕成小花备用.
Ingredients: Green eel 500 g carrot 100 g coriander a little sugar 15 g vinegar 10 g salt 2 g MSG 1 g dry bean flour 20 g ginger a little chopped green onion a little garlic oil a little vegetable oil 1000 grams (about 70 grams consumed) system of law: 1, The eel kill, dig to the internal organs, peeled into a knife with a large green eel, bone and then use the flat blade method into a small piece, after the film with a straight knife cut into small two thick wire. 2, the pot of oil seventy percent hot, will have a layer of dry bean flour eel (not to stick into a piece) into the pan, golden brown picked up into the tray spare .3, the carrot with a knife Carved into peacock head, placed in the tray of the Emerald, coriander on the tail, the remaining gourd cut into diamonds, on the tail, peacock head with a knife sculpted flowers spare.