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锡盏银杏虾制作者杜运合金牌选手高级烹调师原料虾仁300克、银杏、西芹、青红椒各50克,盐、鸡精、姜汁、绍酒、葱油适量。制法虾仁上浆,青红椒切菱形片,西芹切菱形丁,全部过油滑。用葱油、盐、鸡精、姜汁、绍酒与滑好的原料同拌炒,装入锡盏内。特点色泽靓丽,造型美观,口味咸鲜清淡,汁芡明亮。点评火候、口味、造型都比较好。原料处理还欠细致。此菜品制作方便易学。
Tin ginkgo shrimp producer Du Yun alloy player senior cook Shrimp 300 grams of raw materials, ginkgo, celery, red bell pepper each 50 grams, salt, chicken, ginger, wine, scallion appropriate. Method of shrimp sizing, cut green peppers diamond tablets, celery cut diamond-shaped Ding, all too slippery. With scallion, salt, chicken, ginger, wine and slippery with the good ingredients with the stir fry, into the tin lamp. Features beautiful color, handsome in appearance, light taste salty, juice 芡 bright. Comments furnace, taste, shape is better. Raw material processing is still delicate. This dish is easy to learn making.