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乡土菜的确是我国莱肴中的瑰宝,正因为这样,才使不少酒楼、餐馆的菜品得到了改良与革新,增添了活力,使消费者口感一新。笔者近日到川东一小镇出差,品尝了几款南瓜菜肴,使人难以忘怀。一、南瓜肉丸汤原料:肉馅300克,老南瓜500克,淀粉20克,鸡精5克,姜丝10克,胡椒粉3克,花椒5粒,精盐5克,小葱花15克,鲜汤1500克,化猪油75克。制法:1、将老南瓜去皮及瓤,洗净,沥水,切成2厘米见方的小块;肉馅加入淀粉及少许水,顺一个方向搅拌上劲。2、锅放火上,加入化猪油烧至5成热时,下入姜丝、花椒炒香,放入南瓜块炒香
Local cuisine is indeed a gem in China’s Lai cuisine, because of this, only a lot of restaurants, restaurants dishes have been improved and innovative, adding vitality, so that consumers taste a new. I recently traveled to a small town in eastern Sichuan, taste several pumpkin dishes, unforgettable. First, pumpkin meatball soup Ingredients: meat 300 grams, 500 grams of old pumpkin, starch 20 grams, 5 grams of chicken, ginger 10 grams, pepper 3 grams, 5 pepper, salt 5 grams, 15 grams of green onion, fresh Soup 1500 grams, 75 grams of lard. System of law: 1, the old pumpkin peeled and boil, wash, drain, cut into 2 cm square small pieces; meat add starch and a little water, along one direction stirring Stir. 2, set the fire on the pot, add the lard until 5 into hot, under the ginger, pepper saute, into the pumpkin pieces of saute