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此菜工艺精湛,刀工娴熟,造型新颖别致,形似朵朵盛开的菊花,在宴席中让人体会到了花的芳香,给人以动感,令人心旷神怡。 原料:净鱼肉850克 明虾500克 香菇、青椒、蒜苔各25克 葱、姜、蒜末各少许 干淀粉、湿淀粉各20克 植物油1000克 蕃茄酱50克 盐、糖、醋、味精各少许 制作:①把净鱼肉剁刀成菊花坯状,明虾剪去腿、须、沙线后洗净待用。 ②鱼坯拍干淀粉,用小碗把葱、姜、蒜、蕃茄酱、盐、糖、白醋、湿淀粉兑成糖醋汁。
This dish superb technology, skilled knife, novel and chic, shaped like a blossoming chrysanthemum, feast in the flowers so that people appreciate the fragrance, giving a moving, it is refreshing. Ingredients: Net fish 850 grams of shrimp 500 grams of mushrooms, green peppers, garlic 25 grams of onion, ginger, minced garlic a little dry starch, wet starch, 20 grams of vegetable oil 1000 grams tomato sauce 50 grams of salt, sugar, vinegar, MSG, a little production : ① The net fish chop chop into chrysanthemum blank, prawn cut legs, beard, sand line wash stand-by. ② fish paste pat dry starch, with a small bowl of onions, ginger, garlic, tomato sauce, salt, sugar, white vinegar, wet starch against sweet and sour sauce.