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什锦蜜汁藕元原料:藕粉(含糖)250克 什锦果料150克白糖150克制法:1、藕粉用水调成干湿状并搅匀,然后搓成条,拧成枇杷大小的小圆约20个.再在剩余的干藕粉上一滚.2、锅内放入清水烧沸,用中小火将藕元养熟,至藕粉呈半透明状,无白色结晶时捞出控干水.3、锅内留少许清水,放入白糖和改刀成丁的什锦果脯熬煮,使之溶化成稠糊状的蜜汁,再下藕元粘裹上蜜汁即起锅装盘.特点:藕元香甜软糯、粘而有劲、色彩悦目.藕粉牛头方原料:藕粉(不含糖)100克 糯米粉10克 姜片10克 葱段10克 糖2克 盐3克 酱油0.5克 清汤适量 精炼油100克 淀粉、胡椒粉、味精
Assorted honey lotus root ingredients: lotus root starch (sugar) 250 grams of assorted fruit 150 grams of sugar 150 grams system of law: 1, lotus root starch water and dried into wet and stir well, and then rub into the bar, screw into a small round loquat 20. And then the remaining dried lotus root powder on a roll .2, the pot into the water boiling, using a small fire lotus root maturing lotus root powder was translucent, no white crystal remove dry water control .3 , Leave a little water in the pot, add sugar and change the knife into a small assorted preserved fruits cooked, make it melted into a thick paste of honey, and then under the lotus yuan sticky wrapped in honey that Panpan. Features: lotus root Lotus root starch (not sugar) 100 grams of glutinous rice flour 10 grams of ginger 10 grams of onion 10 grams of sugar 2 grams of salt 3 grams of soy sauce 0.5 grams broth appropriate amount of refined oil 100 grams of starch, pepper, MSG