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1.油淋仔鸡原料:老嫩仔鸡1只(1000克),调料:香菜10克,胡椒粉0.5克、酱油20克、味精1克、生油500克、葱10克、黄酒10克、白糖1.5克、麻油25克。制法:光鸡去内脏,斩去脚爪,洗净。锅内放水烧沸后,将光鸡投入,烧至不出血水时捞出,沥干水分,趁热将酒和酱油(各5克)涂在鸡身上,以着色解腥。香菜、香葱切成细末,放在小碗内待用;锅烧热,加油。等油烧至七成热时,将鸡下锅炸到皮色金红后捞出,斩成小块,
1. Oil-wet chicken material: a young tender chicken (1000 grams), spices: coriander 10 grams, pepper 0.5 grams, 20 grams of soy sauce, MSG 1 grams, 500 grams of raw oil, onion 10 grams, 10 grams of rice wine, sugar 1.5 grams, sesame oil 25 grams. System of law: light chicken to offal, cut off the paw, wash. After the pot is boiled in boiling water, put the chicken into it, remove it when it is burned until it does not bleed, and drain the water. Apply the wine and soy sauce (5 grams each) onto the chicken while hot to stain the fishy. Coriander, chives cut into fine, put in a small bowl to be used; pot heat, fuel. When the oil is so hot that it reaches 70% of the heat, the chicken is fried in the pan until it is golden red and the fish is cut out into small pieces.