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金丝龙爪 主料:水发鱿鱼片600克。 配料:水发香菇50克,黄瓜50克,鸡蛋皮50克,芦笋25克。 调料:精盐5克,胡椒粉3克,料酒15克,清汤25克,味精3克,猪油50克,水粉芡75克,姜末、葱花、蒜片少许。 制法:①鱿鱼剖成两片,用刀将剖开的鱿片再对角按3/4的深度剞一遍,裁成小三角块后,每小块都划四刀,成鸡爪形,香菇去蒂,黄瓜切成半圆形的片,摆入盘的周围,鸡蛋皮切成细丝
Gold dragon claw Ingredients: water squid slices 600 grams. Ingredients: 50 grams of water, mushrooms, cucumber 50 grams, 50 grams of egg skin, 25 grams of asparagus. Seasoning: 5 grams of salt, 3 grams of pepper, cooking wine 15 grams, soup 25 grams, 3 grams of MSG, lard 50 grams, 75 grams of gouache, ginger, chopped green onion, a little garlic. Method: ① cut into two slices of squid, cut the squid with a knife and then diagonal by a depth of 3/4 剞 again, cut into small triangular blocks, each plot are drawn four knives, into chicken claw-shaped, Mushrooms to pedicle, cucumber cut into semi-circular pieces, placed in the disk around the egg skin cut into filaments