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一、清蒸四相菜用料:菜心250克,火腿(中方)30克,熟鸡脯肉100克,水发香菇25克,鸡汤500克,熟鸡油40克,精盐、味精适量。制法:1、将菜心洗净入开水锅中出水,捞起冲凉,切成8厘米长的段,放汤碗中(占1/4)。2、将火腿、鸡脯肉切成8厘米长,2厘米宽的片;香菇去蒂切2厘米宽的长条。将火腿片、香菇片、鸡脯肉片分别整齐摆放在汤碗中(各占1/4),加入适量鸡汤、精盐、味精,淋熟鸡油,上笼蒸5分钟,取出即成。特点:此菜是汤菜,四色调和悦目,口味鲜香。二、佛手肉卷用料:猪肥膘肉500克,瘦肉100克,火腿末10克,西兰花100克,姜、葱末各5克,白糖、精盐、味精、白胡椒粉
First, steamed four-phase dish Ingredients: Apricot 250 grams, ham (Chinese side) 30 grams, 100 grams of cooked chicken, water, mushrooms 25 grams, 500 grams of chicken soup, cooked chicken oil 40 grams, salt, MSG amount. System of law: 1, the cabbage washed into the boiling water pot, picked up the shower, cut into 8 cm long section, put soup bowl (accounting for 1/4). 2, the ham, chicken breast cut into 8 cm long, 2 cm wide piece; mushrooms to pedicle 2 cm wide strip. The ham slices, mushroom slices, chicken breast pieces were neatly placed in the soup bowl (each 1/4), adding the right amount of chicken soup, salt, MSG, pour cooked chicken oil, cage steam for 5 minutes, removed Serve. Features: This dish is soup dishes, four colors and pleasing, taste delicious. Second, the Buddha hand meat roll materials: 500 grams of fat pig meat, 100 grams of lean meat, ham at the end of 10 grams, 100 grams of broccoli, ginger, spring onion 5 grams each, sugar, salt, monosodium glutamate, white pepper