论文部分内容阅读
君达菜即牛皮菜,含草酸多,胡萝卜素也较丰富,因此人们一般都是热食,而笔者则用君达菜制做了两款凉菜,现介绍如下: 姜汁君达菜 原料:君达莱400克 老姜30克 白醋5克 泡红椒套在中间的开花葱5节 盐、味精、白糖各适量 麻油15克 制作,1.将君达莱的筋蒙撕净,叶张留作他用,菜帮改成7厘米长、2厘米宽的块待用。老姜去皮切成细末,加盐、味精、麻油、白糖、白醋对成味汁待用。 2.净锅掺清水烧沸,下君达菜氽熟捞起,待冷却后装盘,淋上先前对好的味汁,用开花葱点缀即成。
Junda is the veggie dish, containing oxalic acid, carotene is also more abundant, so people are generally hot food, but I use the Junda food made two cold dishes are presented below: Ginger Junda vegetables: Jun Dalai 400 grams of ginger 30 grams of white vinegar 5 grams of soaked red pepper in the middle of the flowering onions 5 salt, monosodium glutamate, sugar, the appropriate amount of 15 grams of sesame oil production, 1. For him to use, to help change the food 7 cm long, 2 cm wide block to be used. Ginger peeled and cut into fine, add salt, MSG, sesame oil, sugar, vinegar on the sauce ready to use. 2. The net pot mixed with water, boil, cook under the Jun Ju picked up to be cooled after the plate, topped with a good sauce on the past, with flowering onion embellishment Serve.