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原辅料: 蛋卷250克 鸡蛋1个 菜油(或化猪油)500克(实耗约150克)淀粉40克 大葱15克 姜末5克 鲜汤50克 精盐、味精、香油各适量 制法: 将蛋卷切成3.5厘米长、1厘米见方的小条,裹上用鸡蛋、淀粉调成的蛋面糊,待用。锅置火上,下油烧至六成热时,将挂糊的蛋卷逐块下入锅中,炸至蛋卷条呈金黄色时迅速沥油起锅。待全部挂糊蛋条炸完时,重新将锅置火上,留底油50克左右烧热,下葱段、姜末煸出香味,下鲜汤、精盐,待沸后勾薄芡,下味精,倒入炸好的蛋卷,翻匀,起锅装盘即成。
Raw materials: egg rolls 250 grams of egg 1 vegetable oil (or lard) 500 grams (actual consumption of about 150 grams) 40 grams of green onions 15 grams of ginger 5 grams of soup 50 grams of salt, MSG, sesame oil, Egg rolls cut into 3.5 cm long, 1 cm square strips, wrapped with egg, starch transferred egg batter, stand-by. Pot set fire, the next oil burning until Liu Cheng hot, the glutinous rice cake into the pot by the block, fried until the egg roll was golden brown quickly drain the pot. After all the batter eggs fried, re-set the pot on the fire, leaving the oil at the end of about 50 grams of heat, the next section of spring, ginger scent, the next soup, salt, to be boiling hook thin 芡, MSG , Pour the fried egg roll, turn well, serve the pan Serve.