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“蛋黄虾卷”是选用大虾去壳留尾,经过腌制后卷入蛋黄卷,表面沾匀面包糠入油炸制而成的一款创新虾馔。成品具有造型自然,外酥里嫩,虾鲜蛋香的特色。 主料:大虾5只(约500g)。 配料:咸鸭蛋黄5个,虾胶200g,面包糠100g,薄紫菜1张。 调料:精盐2g,绍酒4g,胡椒粉1g,葱姜汁10g,吉士粉10g,精炼油500g,鸡蛋液50g。 制作方法:1.大虾去头、壳留尾,从中间片开,洗净加入精盐、绍酒、胡椒粉、葱姜汁腌入味。取出用净布搌干水分。薄紫菜切成长3.3cm,宽5cm的片
“Egg shrimp roll” is the use of prawn shelled tail, after marinated into the egg yolk roll, the surface dip bread into the fried system made of an innovative shrimp food. Finished with a natural shape, crisp outside the tender, shrimp egg flavor characteristics. Ingredients: 5 prawns (about 500g). Ingredients: 5 salted duck egg yolk, shrimp glue 200g, bread crumbs 100g, thin laver 1. Seasoning: salt 2g, Shaoxing wine 4g, pepper 1g, onion ginger juice 10g, custard powder 10g, refined oil 500g, 50g egg solution. Production methods: 1 prawn to the head, leaving the shell tail, from the middle of open, add salt wash, Shaoxing wine, pepper, onion ginger sauce into the taste. Remove with a clean cloth 搌 dry moisture. Thin seaweed cut into 3.3cm, 5cm wide film