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原料:鲜芦笋250克,嫩香椿芽50克,金华火腿50克,色拉油(或花生油)500克(约耗100克),脆炸粉50克,干淀粉50克,料酒10克,鸡精粉3克,花椒盐1碟,精盐适量。制法:1、将芦笋洗净,改刀成6厘米长的段,入沸水锅焯一下捞出沥水,用精盐、料酒鸡精粉拌匀略腌后取出沾匀干淀扮;嫩香椿芽拣净入开水锅中焯出,投凉,捞出沥水后切成碎末;金华火腿也切成碎末,备用。2、把香椿茅末、金华火腿末放入一大碗内加入脆炸粉,食用油(10克)及适量的清水调匀成稀稠适度的椿芽脆皮糊备用。3、净锅置旺火上,下油烧至7成热时,将拍粉的笋段挂匀脆皮糊下入锅中炸制,待全部定型后捞出;视油温升至8成热时,再复炸至色泽深绿且表皮酥脆时捞出沥油装盘,随椒盐味碟上桌蘸食即可。特点:色泽美观,口感酥脆,清香鲜嫩。
Raw materials: fresh asparagus 250 grams, 50 grams of tender toon, 50 grams of Jinhua ham, salad oil (or peanut oil) 500 grams (about 100 grams), crisp fried flour 50 grams, 50 grams of dry starch, cooking wine 10 grams, chicken powder 3 grams, pepper salt 1 dish, salt amount. Method: 1, wash the asparagus, change the knife into a 6-cm long section, into the boiling water pot boiled about remove drain, with salt, cooking wine, chicken powder, Net into the boiling water in the boiled out, cool, remove the drain and cut into pieces; Jinhua ham also cut into pieces, spare. 2, to the end of Tohchow, Jinhua ham into the end of a bowl of brittle fried flour, cooking oil (10 grams) and appropriate amount of water and mix thoroughly into a moderate thick Chunma crispy paste spare. 3, set the net pot on the fire, the next oil burn until 7 into the hot, it will shoot the bamboo shoots section crispy paste into the pan fried, until all the stereotypes remove; depending on the oil temperature rose to 8 When the heat, and then deep-fried to the dark green color and crisp skin remove the oil when loading plate, with salt and pepper dishes on the table can be dipping. Features: beautiful color, taste crisp, fragrance fresh.