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梅子是中国最古老的调味品之一。这道菜中梅子和小排骨的味道相得益彰,清爽适口,盆景式的装盘也是亮点。要领是一定要把汁收稠。主料:鲜净排250克,辅料:话梅6克拧檬3克米醋3克蜂蜜10克装饰:大番茄1支茴香苗1支制作方法:鲜净排剁段,冲净血水,煮至脱骨,炸至金黄;锅内加水,放入话梅、柠檬、收至快干时,调入米醋蜂蜜,至汤汁浓稠即可。装盘时,将大番茄汤皮去顶(保留)掏空,将做好的排骨放入,用茴香苗装饰。
Plum is one of the oldest condiments in China. This dish in the taste of plums and small ribs complement each other, refreshing palatability, bonsai-style plate is also a bright spot. The essentials is sure to thicken the juice. Ingredients: Fresh net row 250 grams, accessories: plum 6 grams twist 3 grams of vinegar 3 grams of honey 10 grams Decoration: a large tomato fennel seedlings 1 production methods: fresh net chop chop, rinse the blood, cook until Sebaceous, fried to golden; pot add water, put plum, lemon, close to the fast-drying, transferred to vinegar and honey, until the thick soup can be. When loading, the large tomato soup to the top (reserved) hollowed out, will be done into the ribs, decorated with fennel seedlings.