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石耳炖鸽子原料:石耳25g,鸽子500g,料酒15g,精盐3g,味精2g,葱段10g,姜片10g。制法:将鸽子闷死,去毛、内脏、脚爪,洗净;放入沸水锅焯一下,捞出洗净;将石耳用温水泡发,洗净,撕成小片。将鸽子放入锅内,加入适量水煮沸,放入料酒、精盐、葱、姜、味精,用文火煨至鸽肉熟,投入石耳,炖至鸽肉熟烂,出锅即成。
Stone ear stewed pigeon Ingredients: stone ear 25g, pigeon 500g, cooking wine 15g, salt 3g, MSG 2g, scallion 10g, ginger 10g. System of law: the pigeons suffocated, to hair, internal organs, paws, wash; into the boiling pot boiled, remove and wash; the stone ear with warm foam, wash, torn into small pieces. The pigeons into the pot, add the right amount of water to boil, add cooking wine, salt, green onions, ginger, MSG simmer until simmered to pigeon cooked, into the stone ear, stew to pigeon cooked rotten, pan Serve.