论文部分内容阅读
粤菜卤水根据颜色、用料和用途不同可分为卤水、精卤水和白卤水三种。 一、卤水 原料: 八角75克 桂皮100克 甘草100克 草果25克 丁香25克 沙姜25克 陈皮25克罗汉果一个 花生油200克 姜块100克 长葱条250克 生抽3500克 绍兴黄酒2500克 白糖3000克 清水3500克 红谷米150克。 制法: 将八角、桂皮、甘草、草果、丁香、沙姜、陈皮、罗汉果放进一个小布袋中,捆扎好袋口,即称为药袋。另一个小布袋盛装红谷米,扎好袋口后用中火烧热瓦煲,下花生油、加姜块和长葱条爆香后加入清水、生抽、绍酒、白糖、药袋及红谷米袋同煮至微沸,再用小火煮30分钟,然后捞去姜、葱、撇去面上泡沫即成。 特点:色泽黑棕,含浓郁香气,用于制作一般卤味食品。 二、精卤水 原料: 八角75克 桂皮100克 甘草100克 草果25克 丁香25克 沙姜25克 陈皮25克
Cantonese cuisine brine according to color, materials and uses can be divided into brine, brine and white brine three. First, the brine raw materials: 75 grams of cinnamon star anise 100 grams of licorice 100 grams of grass 25 grams of cloves 25 grams of ginger ginger 25 grams of dried tangerine peel 25 grams of a peanut oil 200 grams of ginger 100 grams of onion 250 grams of soy sauce 3500 grams Shaoxing rice wine 2500 grams 3,000 grams of sugar, 3,000 grams of water, red g grain rice 150 grams. System of law: the star anise, cinnamon, licorice, strawberry, clove, ginger, tangerine peel, Luo Han Guo into a small bag, tied up the bag, that is, as medicine bags. Another small bag full of red rice, tie the bag after the mouth with a medium heat burning cooker, peanut oil, add ginger and long onion until fragrant, add water, soy sauce, wine, sugar, medicine bags and Valley Boiled rice until slightly boiled, and then simmer for 30 minutes, then remove the ginger, onion, skim the surface of the foam Serve. Features: dark brown color, rich aroma, for the production of general lo mei food. Second, the brine raw materials: 75 grams of cinnamon 100 grams of licorice 100 grams of licorice 25 grams 25 grams of clove 25 grams of ginger ginger 25 grams of dried tangerine peel 25 grams