论文部分内容阅读
在移民城市深圳,多数人食不厌精、食不厌变.近期,在各家饭店、酒楼、排档门前立着的一幅幅菜品广告牌上,几乎都新推出了一款粤菜“海陆空”菜式,当然很快流行起来,并且各派各家纷纷仿效,在深圳的川厨也不甘示弱,立即推出了具有川菜特色的“海陆空”菜品,深受宾客欢迎.现将其制法介绍如下:宫爆海陆空原料:(海)净鲜鱿鱼100克(陆)净鳝鱼肉100克(空)净鸽脯肉100克 腰果80克 白糖10克 干辣椒4个 花椒10粒 精盐2克 酱油2克 醋5克 胡椒粉1克 料酒10克 水豆粉20克 鸡蛋清1个 香油少许食油100克 美蒜片各运量
In the immigrant city of Shenzhen, most people are not tired of eating too much food, food is not tired of change recently recently, in various restaurants, restaurants, food stalls standing in front of a piece of bread billboards, almost all new Cantonese “sea, air and land” Of course, the dishes are very popular, and all the factions have followed suit. The Sichuan kitchen in Shenzhen is not outdone, and immediately launched a “sea, air and land” dish featuring Sichuan cuisine, which is very popular with guests. As follows: Palace explosion sea and air raw materials: (sea) net fresh squid 100 grams (land) net eel meat 100 grams (empty) net pigeon meat 100 grams cashew nuts 80 grams of sugar 10 grams of dried chili 4 pepper 10 grams of salt 2 grams Soy sauce 2 grams of vinegar 5 grams of pepper 1 grams of cooking wine 10 grams of soy flour 20 grams of egg white 1 sesame oil a little cooking oil 100 grams of garlic the amount of traffic