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一、鸡蛋松 原料:鸡蛋10只 味精0.5克 精盐6克 麻油500克(耗50 克) 制法:1.将鸡蛋磕入碗中,加 盐、味精,用筷子顺着一个方向用劲 抽打片刻。2.炒锅置火上烧热,倒 入麻油烧至六成热,此时操作者右 手执筷,左手将蛋碗稍稍倾斜,使蛋 液徐徐流入油锅,同时右手执筷顺 着一个方向搅动,使流入锅中的蛋 液遇高温凝固而缠绕在筷上。如此 直至蛋液全部倒入油锅中做成蛋 松,迅速提起,锅离火,将蛋松放在 一块干净的纱布上沥去油,再放入 盘中,用筷子抖散即成。 特点:色泽金黄,质地膨松,味 道香鲜。 二、虎皮蛋 原料:鸡蛋6只 鲜汤100克 酱油适量 味精少许 麻油50克 白糖少许 素油500克(约耗30克) 制法: 1.将鸡蛋洗净后放入水锅中煮熟、捞出,放入冷水中激一激,剥去壳,再放入酱油中腌一会儿。2.炒锅上火,倒入素油烧至八成热,放入鸡蛋炸至金黄色时捞出,改刀装盘,浇上用鲜汤、味精、酱油、麻油、白糖调成的味汁即可。 特点:色泽酱红,质嫩味醇 三、白玉蛋 原料:鸡蛋15只 棉白糖0.5克 豌豆苗250克 味精2克 熟火腿末25克 鸡清汤250克 黄蛋糕末25克 湿淀粉10克 绍酒10克 熟猪油25克 精盐8.5克
First, the egg pine Ingredients: egg 10 MSG 0.5 grams of salt 6 grams of sesame oil 500 grams (consumption 50 grams) system of law: 1. Knock the egg into the bowl, add salt, MSG, chopsticks along a direction hard to beat a moment. 2. Wok set heat on the heat, pour sesame oil until Liu Cheng hot, then the operator right hand chopsticks, the left hand slightly tilted the egg bowl, the egg slowly flowing into the pan, while the right hand chopsticks along a direction Stir so that the flow into the pot of egg liquid coagulation and wound high temperature on the chopsticks. So until all the egg liquid poured into the pan made of egg pine, quickly filed, the pot from the fire, the egg loose on a piece of clean gauze Lek to the oil, and then into the plate, shaking with chopsticks Serve. Features: golden color, texture leavening, fragrant flavor. Second, the tiger egg raw materials: egg 6 soup 100 grams of soy sauce amount of MSG a little sesame oil 50 grams of sugar a little vegetarian oil 500 grams (about consumption of 30 grams) Method: Wash the eggs into the water pot cooked Out, add a touch of cold water excitement, stripped shell, then marinated in soy sauce for a while. 2. Wok lit, stir into the prime oil Bacheng heat, put the eggs deep fry when golden remove, change the knife plate, poured with soup, MSG, soy sauce, sesame oil, sugar sauce into the tune that can. Features: color sauce red, tender and tender alcohol three white jelly raw materials: egg 15 cotton candy 0.5 g pea seedlings 250 grams of MSG 2 grams of cooked ham at the end of 25 grams of chicken broth 250 grams of yellow cake at the end of 25 grams of wet starch 10 grams Sauce wine 10 grams of cooked lard 25 grams of salt 8.5 grams