论文部分内容阅读
在烹饪原料中,猪肥肠过去被视作“下水”,由于其异味较重,烹调不当口感不佳,且含脂肪偏高,故而一向难登“大雅之堂”,即是有一些民间菜式,也默默无闻。近年来,经不少创新者精心研究,在肥肠的加工、除味上下功夫,并运用“二次烹调法”,使肥肠菜推陈出新,大受欢迎。肥肠丁菜品便是一朵奇葩,现介绍几则,供试制。 花椒肠丁 用料:熟肠头1公斤,大红袍花椒8克,精盐6克,味精2克,干辣椒40克,白糖10克,料酒30克,麻油15克,姜15克,葱段25克,鲜汤500克,熟菜油1.5公斤(耗150克),糖色适量。
In the cooking ingredients, pork broth used to be regarded as “launching”. Due to its heavy smell and poor cooking taste and high fat content, pig broth has always been difficult to find “elegant hall”, ie there are some folk dishes , Also unknown. In recent years, after many innovators carefully studied, in the broth processing, in addition to taste and work hard, and the use of “secondary cooking method”, make broth fresh, popular. Cilantro is a wonderful dish of vegetables, now introduced a few, for the trial system. Pepper sausage Ding materials: 1 kg cooked sausage, Dahongpao pepper 8 grams, 6 grams of salt, MSG 2 grams, 40 grams of dried chili, sugar 10 grams, cooking wine 30 grams, 15 grams of sesame oil, 15 grams of ginger, scallion 25 G, 500 grams of soup, 1.5 kg of cooked vegetable oil (consumption of 150 grams), amount of sugar color.