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淮山银耳炖鸡盅 原料:清远鸡1000克,火腿片25克,淮山片25克,白莲子50克,银耳25克,小红枣数粒,精盐适量。 制作:1.将清远鸡宰杀去毛除肠,切去爪,洗干净,放入滚水中煮十分钟,取起洗净,斩成小形块,待用。2.莲子用清水浸一小时,除去莲心。小红枣去核。淮山片洗净。银耳用清水浸一小时,撕成小朵洗净,待用。3.将白莲子、银耳、淮山片、小红枣在开水中煮5分钟后用冷水冲凉,待用。4.炒锅中放清水4000克左右,待水沸时放入鸡块、火腿片、淮山片、莲子、银耳、小红枣,大火烧开,撤去浮沫,下调味。5.把以上原料,装入炖盅中盖上盖,封上保鲜膜,放入蒸锅内,蒸三小时左右。以上原料可装十盅。 特点:原料鲜嫩,汤汁澄清,清润健脾。
Huaiyin white fungus stewed chicken cup raw materials: Qingyuan chicken 1000 grams, 25 grams of ham, yam slices 25 grams, 50 grams of white lotus, white fungus 25 grams, a few small dates, salt amount. Production: 1. Qingyuan chicken slaughtered to remove intestine, cut off the claws, wash clean, add boiling water to cook for ten minutes, taken from the wash, cut into small pieces, stand-by. 2. lotus seed soaked with water for an hour, remove the lotus heart. Small red dates to the nuclear. Wash yam slices. White fungus immersed in water for an hour, torn into small wash, stand-by. 3. The white lotus seeds, white fungus, yam slices, jujube in boiling water for 5 minutes after a cold shower, stand-by. 4. Wok to clear about 4000 grams of water until the water boiling into the chicken, ham, yam slices, lotus seeds, white fungus, red dates, the fire boil, remove the floating foam, under the seasoning. 5. The above ingredients, into the stew cover lid, sealed plastic wrap, into the steamer, steam for about three hours. The above materials can be loaded ten cups. Features: fresh raw materials, soup clarification, moist and spleen.