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金鱼戏莲 原料:鲜鱿鱼6个 虾仁200克 红辣椒5克 葱、姜、精盐、味精各适量 料酒25克 蒜汁10克 鸡汤、红油适量 米醋10克 香油5克 干淀粉15克 湿淀粉10克 植物油1000克(实耗50克) 制法:1、鲜鱿鱼切块,一半切十字花刀,成金鱼身体;另一半划出丝,不能切断,做金鱼尾巴。入开水中过水后沥干,加入盐、味精和葱、姜、料酒腌渍的汁以及干淀粉抓匀,虾茸、红椒做成金鱼眼睛。上笼蒸熟。 2、大蒜汁入锅,加入米醋、盐、味精,用湿淀粉勾芡,倒入红油,出锅浇在金鱼上,中央点缀萝卜刻成的莲花即可。 特点:造型逼真,鱿鱼脆嫩,酸辣味美。
Goldfish lotus raw materials: fresh squid 6 shrimp 200 grams of red pepper 5 grams onion, ginger, salt, monosodium glutamate the appropriate amount of cooking wine 25 grams of garlic 10 grams chicken soup, red oil amount vinegar 10 grams of sesame oil 5 grams of dry starch 15 grams of wet starch 10 Grams of vegetable oil 1000 grams (actual consumption of 50 grams) system of law: 1, fresh squid cut into pieces, half cut cross knife, into the body of goldfish; the other half out of silk, can not cut off, do goldfish tail. Drain into the boiling water after the drain, add salt, MSG and onions, ginger, cooking wine pickled juice and dry starch grasping, shrimp, red pepper made of goldfish eyes. Steamed on the cage. 2, garlic juice into the pot, add rice vinegar, salt, MSG, wet starch thicken, pour the red oil, pan poured in the goldfish, the central dotted radish carved lotus can. Features: realistic style, crisp squid, hot and sour taste.