论文部分内容阅读
一、沙司龙凤卷用料:鸡脯内100克,活鲫鱼8条,鸡蛋2只,葱、生姜各10克,绍酒5克,盐、味精、白砂糖、白醋少许,番茄沙司50克,黄瓜1条,色拉油300克(约耗50克),生粉适量。制法:1、鸡脯内洗净,剔去筋膜,批成长约4.5厘米、宽约3.5厘米的薄片,加入蛋清、盐、味精、生粉上浆待用。2、鲫鱼治净,剐下两爿肚肉(脊背另作它用),剔去鱼刺,顺长切成丝,亦用蛋清、绍酒、盐、味精、生粉上浆(保持鱼丝不乱、不断);待用。3、葱、生姜拣洗干净,拍碎,制汁;黄瓜去掉两头,顺长一剖为二,切成蓑衣片,围放在圆盘四周。4、取一片鸡脯,放入鱼丝(两端可适量露出),卷好,成
First, the sauces Dragon and Phoenix rolls Ingredients: 100 grams of chicken breast, live crucian carp 8, 2 eggs, onions, ginger, 10 grams, 5 grams of Shaoxing wine, salt, MSG, white sugar, white vinegar, tomato sauce 50 Grams, 1 cucumber, salad oil 300 grams (about consumption of 50 grams), raw powder amount. System of law: 1, chicken breasts washed, tick fascia, approved to grow about 4.5 cm, 3.5 cm wide sheet, add egg white, salt, MSG, starch sizing stand-by. 2, crucian carp net, under the two belly belly meat (the other for the back of the spine), tick the fishbone, cut into long silk, but also with egg white, wine, salt, MSG, raw meal sizing , Constantly); stand-by. 3, onions, ginger pick clean, shoot broken, juice; cucumber removed two, along the length of a profile of two, cut into pieces, surrounded by a disc around. 4, take a piece of chicken breast, into the fish (both ends of the amount can be exposed), roll good, into