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雪梨肉丁 用料:猪瘦肉300克,雪梨120克,鸡蛋清1个,泡辣椒末50克,葱花10克,姜末15克,蒜末15克,白糖15克,精盐3克,香醋15克,湿淀粉20克,菜油150克,味精、鲜汤适量。 制法:1、瘦肉切成1.5厘米见方的丁,加精盐、鸡蛋清、湿淀粉码匀;雪梨去皮,也切成同样大小的丁;糖、醋、味精、湿淀粉、鲜汤兑成滋汁。2、炒锅置火上,注油烧至四成热,投入肉丁划散,放入泡辣椒、姜蒜末煵香,下入雪梨丁炒转,烹入滋汁,撒入葱花,颠翻几下,
Sydney diced meat: 300 grams of pork, Sydney 120 grams, egg 1, 50 grams of soaked peppers, chopped green onion 10 grams, ginger 15 grams, 15 grams of garlic, sugar 15 grams, 3 grams of salt, balsamic vinegar 15 grams, 20 grams of wet starch, vegetable oil 150 grams, MSG, soup amount. Method: 1, lean meat cut into 1.5 cm square Ding, add salt, egg white, wet starch code uniform; Sydney peeled, but also cut into the same size Ding; sugar, vinegar, MSG, wet starch, Into the juice. 2, the wok set fire, pour the oil till Si Cheng heat, put the meat Ding scattered, add pepper, ginger and garlic at the end of incense, into the Sydney Ding stir fry, cooked into the juice, sprinkle with chopped green onion, Britain turn over few times,