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冷菜一、羊糕原料:绵羊腿肉1000克,鲜猪皮200克,萝卜150克,绍酒30克,酱油20克,白糖30克,精盐50克,葱、姜、桂皮、八角适量。制法:羊肉、猪皮焯水洗净,斩大块,同置锅内加萝卜块、清水(1000克),上火烧沸,去浮沫,加入调料和香料,改小火煮至羊肉酥烂捞出,剔骨撕成条状,装入方盘。锅中卤汁烧沸、滤净,倒入方盘,以淹没肉面为宜。最后,
Cold dishes a sheep cake raw materials: 1000 grams of sheep legs, fresh pigskin 200 grams, radish 150 grams, 30 grams of Shaoxing wine, 20 grams of soy sauce, sugar 30 grams, 50 grams of salt, onion, ginger, cinnamon, the amount of star anise. Method: lamb, pigskin boiled water wash, cut large pieces, with the same pot add radish block, water (1000 grams), boil, go froth, add spices and spices, Remove rotten, Eviscerate torn into strips, into the square plate. Pan marinade boiling, filter net, into the square plate, to submerge the meat surface is appropriate. At last,