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主料:猪里脊肉200克。配料:木耳片30克,黄瓜30克,鸡蛋清1个,淀粉20克。调料:料酒10克,花椒水10克,葱、姜汁20克,精盐4克,味精2克,高汤50克。制作方法:将猪里脊去筋皮后切片,用精盐1克,料酒5克,花椒水、葱、姜汁各5克拌匀入味。将黄瓜切成象眼片。锅内放宽油(1.5千克左右)烧热,将里脊片用鸡蛋清和12克淀粉上浆,入四成热的油锅中滑散至透倒入漏勺,将余下的全部调料对入淀粉成芡汁。炒勺置火上,放入20克油,下入木耳片、黄瓜片,再下入里脊片,烹入芡汁,旺火快速翻炒,淋入10克明油出勺装盘即成。此菜特点:软嫩滑香,清鲜味美。
Ingredients: 200 grams of pork tenderloin. Ingredients: 30 grams of fungus tablets, cucumber 30 grams, 1 egg white, starch 20 grams. Seasoning: cooking wine 10 grams, 10 grams of pepper water, onions, ginger 20 grams, 4 grams of salt, MSG 2 grams, 50 grams of soup. Production Methods: The loin to the skin after slicing, with salt 1 g, cooking wine 5 grams, pepper water, onions, ginger 5 grams of each mix well tasty. Cut cucumbers into eye pieces. Relax the oil pan (about 1.5 kg), heat the loin slices with egg white and 12 g of starch sizing, into the four into the heat of the oil in the slippery until thoroughly pour into the colander, the remaining all the seasoning into starch into juice . Stir fry set fire, add 20 grams of oil, into the fungus tablets, cucumber slices, and then into the loin slices, cooked into sauce juice, stir fast stir fry, pour 10 grams of oil out of the spoon Serve. This dish features: soft and tender, fresh and delicious.