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一、三鲜兰花凤翅。原料:肉鸡翅8个(可视客人的多少而定),虾仁150克,水发海参100克,水发鱿鱼100克,猪肥膘肉50克,牛肉50克,竹笋50克,葱白25克,鸡蛋清1个,干淀粉15克,水淀粉25克,蒜苔(选用粗一点的)12根(每根5厘米长),精盐6克,味精5克,料酒15克,大料2枚,葱片、姜片各10克,高汤100克,甜面酱50克,白糖25克,香油10克。 制作方法:1.把鸡翅捡净残毛,洗干净,用锋利小尖刀从大头开始剔去翅骨(鸡翅尖骨不去剔),把里面翻出,用适量精盐、味精、料酒、葱姜水拌匀,腌渍入味15分钟
First, the three fresh orchid FENGYI. Raw materials: chicken wings 8 (depending on the number of guests), shrimp 150 grams, 100 grams of water, sea cucumber, water, 100 grams of squid, pig fat 50 grams of meat, 50 grams of beef, bamboo shoots 50 grams, 25 grams of light blue , Egg 1, dry starch 15 grams, 25 grams of water starch, garlic (use a little thick) 12 (each 5 cm long), salt 6 grams, 5 grams of MSG, cooking wine 15 grams, Onion slices, ginger 10 grams, 100 grams of soup, sweet sauce 50 grams, 25 grams of sugar, sesame oil 10 grams. Production methods: 1. The chicken wings to pick up the net residual hair, wash clean, sharp sharp knife from the bulk began to pick out the wing bone (chicken wing tip does not tick), inside out, with the amount of salt, monosodium glutamate, cooking wine, onion ginger Mix well, pickled tasty 15 minutes