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鞭肴,即是由牛鞭(雄牛的鞭形生殖器官)烹调而成的佳肴。 牛鞭含有丰富的胶质物,成菜如花似玉,晶莹透明,糯软滑爽,味美可口,形态美观,滋阴助阳,养精益体。 凤液花球牛鞭 用料:牛鞭2根(重约750克),熟瘦火腿50克,水发花菇50克,葱15克,生姜25克,胡椒籽15粒,鸡清汤1公斤,料酒50克,味精7克,香菜2朵,精盐适量。 制法:1.牛鞭煮熟,剥去外衣,顺尿道一剖为二,在剖面交叉剞上花刀,斜切成4厘米长的段;火腿切成小
Whip, that is, by the whip (male whip-shaped reproductive organs) cooked dishes. Bullwhip is rich in plastic material, into a flower like jade, crystal clear, waxy soft smooth, delicious, beautiful appearance, yin and yang help Yang, raise lean body. Fenghua flower ball bullwhip materials: bullwhip 2 (weighing about 750 grams), 50 grams of cooked ham, 50 grams of water mushrooms, onion 15 grams, 25 grams of ginger, pepper seeds 15, 1 kg chicken broth , Cooking wine 50 grams, MSG 7 grams, 2 coriander, salt amount. System of law: 1. Bullwhip cooked, stripped coat, cut along the urethra in two, cross-cut cross-streak on the knife, bevel cut into 4-centimeter long section; ham cut into small