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原料:糯米粉150克 豌豆50克 猪肉(肥三瘦七)100克 罐头蘑菇50克 鸡蛋一个 干细豆粉、盐、酱油、料酒、香油、胡椒面、水豆粉、精炼油、车厘子各适量 制作: 1、糯米加清水揉匀成团,将一半入笼蒸熟待用。豌豆入锅煮(火巴),捞出沥干水气后,制成茸。猪肉切豌豆大的粒,蘑菇切丁,鸡蛋取蛋清同干细豆粉调匀成蛋清豆粉。 2、鲜肉粒加盐、胡椒、料酒、蛋清豆粉拌匀,入四成热的油锅内滑散,滗油下蘑菇翻炒均匀后,加盐、酱油(扌造)转,再下少量水豆粉,待收汁时起锅入碗,放胡椒面、香油(扌造)匀即成馅料。 3、将蒸熟的糯米团和另一半生糯米团与豌豆茸揉匀成绿色面团,然后下成十个面剂,包上鲜肉蘑菇馅制成圆饼待用。
Raw materials: glutinous rice flour 150 grams peas 50 grams of pork (fat three lean seven) 100 grams of canned mushrooms 50 grams of eggs a dry Soybean meal, salt, soy sauce, cooking wine, sesame oil, pepper noodles, water bean flour, refined oil, The right amount of production: 1, glutinous rice and water knead into a group, will be half steamed into use. Peas wok (fire), remove and drain water vapor, made of velvet. Pork cut peas large grains, mushrooms diced, egg and egg white with soy sauce dry mix thoroughly into egg white soy flour. 2, the fresh meat with salt, pepper, cooking wine, egg white soy flour mix, into four into the hot pan within the slippery, stir fry mushrooms under the decanting oil, add salt, soy sauce A small amount of water bean flour, until the juice from the pot into the bowl, put the pepper noodles, sesame oil (扌 made) even into the filling material. 3, the steamed glutinous rice balls and the other half raw glutinous rice balls and pea Rongrong kneading green dough, and then into ten noodles, wrapped in fresh meat mushrooms made of round cakes stand.