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银花青龙原料:粗活黄鳝500克 水发银耳100克 枸杞10克红枣200克 冰糖150克 料酒15克 精盐4克 姜片10克 葱段10克 水豆粉少许 化猪油50克制作:1.将活黄鳝去头、剁成约57厘米长的段,掏去内脏,再用三角刀剔去骨成鳝筒.将鳝筒洗净,放入碗中,加精盐4克、料酒、姜片、葱段拌匀浸20分钟.2.红枣去皮、籽,入笼蒸至酥烂,取出后剁成泥;再将浸入味的鳝简拣去姜、葱,用清水洗净,入沸水中略氽,然后把枣泥放入鳝筒内.3.将鳝筒放入碗中,加入银耳、冰糖、化猪油、鲜汤及枸杞,上笼蒸30分钟,取出后把鳝筒整齐的排列在汤盘的四周,中间放入银耳.
Silver flower dragon raw materials: coarse eel 500 g hair white fungus 100 g medlar 10 g jujube 200 g rock sugar 150 g cooking wine 15 g salt 4 g ginger 10 g scallion 10 g water soybean powder a little lard 50 g Production: The living eel to head, chopped into about 57 cm long section, dig to the internal organs, and then use a triangular knife to remove the bone into an eel tube. Wash the eel cylinder into the bowl, add salt 4 grams, cooking wine, ginger , Scallion and mix well soak for 20 minutes .2 jujube peeled, seeds, into the cage steaming to Sulan, remove and chop into a mud; then immersed in the taste of the eel Jane to pick ginger, green onions, washed with water, into the boiling water In a little 氽, and then the jujube mud into the eel tube .3 the eel tube into the bowl, add white fungus, rock sugar, lard, soup and Chinese wolfberry, cage steam for 30 minutes, remove the neat arrangement of the eel drum Around the soup plate, put the white fungus in the middle.