论文部分内容阅读
原料:猪五花肉1000克,韭菜150克,红尖椒20克,盐50克,色拉油50克,味精、老抽各15克制作:1.锅中注入水,待水温升至40℃时放入五花肉煮熟。在盘中均匀撒些盐,将煮熟的五花肉放入其中,肉上再撒少许盐,腌制24小时。2.将腌好的五花肉切成长5厘米、宽3厘米的厚片,用水焯一下取出,用老抽上色拌匀。3.锅中放入色拉油,待油热后放入咸肉,略炸至金黄色,取出备用。
Raw materials: pig pork 500 grams, leek 150 grams, 20 grams of red pepper, salt 50 grams, 50 grams of salad oil, MSG, soy sauce each 15 grams of production: 1 pot into the water until the water temperature rose to 40 ℃ Add pork cooked. Sprinkle some salt evenly on the plate, put the cooked pork in it, sprinkle a little salt on the meat, and marinate for 24 hours. 2. The marinated pork belly cut into 5 cm long, 3 cm wide thick piece of water, boiled about removed, mix with soy sauce color. 3. Put the salad oil in the pan until the oil heat into the bacon, slightly fry until golden yellow, remove the spare.