奶香菜,即是用奶粉(或鲜奶)作主料或配料,经不同烹调方法精制而成的佳肴。奶粉入馔,除了常见的“炸鲜奶”外,其它的吃法似乎不多。为此,我在制作“炸鲜奶”的基础上,改变了所用的主配料及成菜的形状,做出的一些奶香菜颇受食者青睐,现特介绍几款如下,供试制。 奶香凤脯 用料:嫩鸡脯肉150克,鸡蛋清1个,奶粉20克,干淀粉20克,西红柿1个,精盐3克,味精2克,白糖25克,料酒15克,葱末10克,香油 Milk coriander, that is, with milk (or milk) as raw material or ingredients, refined by different cooking methods from the cuisine. Into the milk into the food, in addition to the common “fried milk”, the other methods do not seem to eat much. For this reason, on the basis of making “fried milk”, I changed some of the main ingredients used and the shape of the dishes. Some of the milk coriander I made were quite popular with the eaters. I will now introduce the following for trial production. Ingredients: chicken breast tender 150 grams, 1 egg, milk 20 grams, 20 grams of dry starch, tomatoes 1, 3 grams of salt, MSG 2 grams, 25 grams of sugar, cooking wine 15 grams, diced green onion 10 grams, sesame oil