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给大家介绍三款甲鱼冷菜,一般作为甲鱼宴的前菜,制法不难,家中完全有条件烹制。陈皮甲鱼原料:活甲鱼一只(约600~750克),鲜嫩笋200克(冬笋、春笋均可),干陈皮15克,九制陈皮15克,料酒、生抽、熟油、小香葱、姜、白砂糖、精盐、胡椒粉、湿淀粉、麻油、干辣椒、花椒粉、葱白段、红油各适量。做法:1.鲜笋去壳,修去边皮,切成一字条,备用;葱洗净切成段,备用;姜切成指甲片,备用;
To introduce the three soft-shelled turtle cold dish, usually as a dish of soft-shelled turtle cuisine, the system is not difficult to cook at home fully qualified. Dried turtle shellfish raw materials: a live turtle (about 600 to 750 grams), 200 grams of fresh shoots (winter bamboo shoots, bamboo shoots may be), dried tangerine peel 15 grams, 15 grams of nine dried tangerine peel, cooking wine, soy sauce, cooked oil, Ginger, sugar, salt, pepper, wet starch, sesame oil, dried peppers, pepper powder, green onion, the amount of oil. Practices: 1. Fresh shoots peeled, repair to the edge of the skin, cut into a note, spare; onion washed into sections, spare; ginger cut into nails, spare;