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豆芽炒海参皮原料:水发海参皮100克豆芽250克小米辣5克姜片、蒜片、小葱节各5克鲜露20毫升辣鲜露10毫升美极鲜5毫升鸡精、味精、白糖、湿生粉、香油各少许化猪油30克制法:1.取发好的海参皮和豆芽,一并放入开水锅里焯水后,捞出来控水待用。另取鲜露、辣鲜露、美极鲜、鸡精、味精和白糖调成味汁。2.炒锅里下猪油烧热,先下小米辣、姜片、蒜片和小葱节炒香,再把豆芽和海参皮放进去翻炒匀,稍后烹入先前调好的味汁,炒至主料入味时,淋入湿生粉勾芡,出锅前淋入香油并推匀,即成。
Sprouts sea cucumber skin Ingredients: 100 grams of water, sea cucumber skin sprouts 250 grams spicy 5 g ginger, garlic, shallot Festival 5 grams of fresh dew 20 ml spicy fresh 10 ml American fresh chicken 5 ml, MSG, white sugar, Wet powder, sesame oil, a little lard 30 restraint system: 1. Take good sea cucumber skin and bean sprouts, boiled water together into the boiling pot, remove and control the water stand-by. Another fresh, spicy fresh, the United States is extremely fresh, chicken, MSG and sugar into a sauce. 2. Wok lard under the heat, first under the spicy spicy, ginger, garlic slices and shallot section saute, and then sprouts and sea cucumber skin into the stir fry, later cooked into the previously adjusted good sauce, When frying until the main ingredient is tasty, pour into the wet flour gouge, pour the sesame oil and push evenly before the pan, Serve.