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原料:茭白、胡萝卜、秧草、野云耳制作方法:1、将秧草、野云耳用清水洗净备用,将茭白、胡萝卜用刀切成柳叶片备用。2、用小麦淀粉将秧草、野云耳、茭白、胡萝卜均匀搅拌,待面粉拌均匀后上笼蒸2分钟即成。3、将蒸好后的菜取出,配蒜泥汁、辣椒酱食用。主要特点:蒸菜制作工艺流程简单,成菜质量便于控制。蒸菜烹调讲究原汁原味,减少了油脂盐等物质的摄入。营养价值:蒸菜营养价值丰富,能充分满足人体营养所需。茭白有祛热、止渴、利尿的功效,有解酒醉的功用;吃胡萝卜、秧草、野云耳有利于防癌,有降低胆固醇的保健作用。
Raw materials: 茭 white, carrots, seedlings grass, wild cloud ear production methods: 1, the seedling grass, wild ear cleaning with water wash spare, 茭 white, carrot knife cut into willow spare. 2, with wheat starch will seedling grass, wild cloud ears, wild rice, carrots evenly stirred until the flour mix evenly cage steaming Serve 2 minutes Serve. 3, steamed the dishes out, with garlic juice, chili sauce consumption. Main features: steamed dish production process is simple, easy to control the quality of vegetables. Steamed vegetables pay attention to the original flavor, reducing the intake of fatty salts and other substances. Nutritional value: steamed vegetables rich in nutritional value, can fully meet the needs of human nutrition. Chrysanthemum has the effect of removing heat, quenching thirst and diuresis and relieving the effects of drunkenness. Eating carrot, seedling grass and wild cloud ear helps prevent cancer and has the effect of lowering cholesterol.