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一、番茄溜鸡片原料:鸡脯肉200克,西红柿150克,鸡蛋清1个,青椒25克,葱片、蒜片各10克,干淀粉适量,精盐3克,味精2克,鸡粉5克,料酒15克,白糖10克,水淀粉50克,鲜汤100克,香油10克,色拉油(或化猪油)500克(约耗50克)。制法:1.将鸡脯肉剔去白筋,坡刀成大片,纳碗中,放适量精盐、味精、料酒拌匀,码味10分钟;西红柿洗净、去蒂、芯,改刀成片;青椒洗净切片。2、把鸡蛋清放入鸡片中,加适量干淀粉拌匀上浆;净锅入色拉油上火,待油温烧至5成热时撒入鸡片滑熟,倒入漏勺沥油。3、锅上火,烧热底油,投入葱片、蒜
First, the tomato chili chicken Ingredients: 200 grams of chicken breasts, tomatoes 150 grams, egg 1, 25 grams of green peppers, onion slices, garlic slices 10 grams, dry starch, salt 3 grams, 2 grams of MSG, chicken powder 5 grams, 15 grams of cooking wine, sugar 10 grams, 50 grams of water starch, soup 100 grams, sesame oil 10 grams, salad oil (or lard) 500 grams (about consumption of 50 grams). System of law: 1. The chicken breast ticked off white ribs, slope knife into a large film, sodium bowl, put proper amount of salt, MSG, cooking wine mix, yards taste 10 minutes; Wash tomatoes, pedicle, core, Green pepper slices. 2, the egg into the chicken slices, add appropriate amount of dry starch and mix the sizing; net pot into the salad oil lit, until the oil temperature to 5 into the heat sprinkle cooked chicken slip into the colander drain oil. 3, pan fire, heat the end of the oil, put onion slices, garlic