论文部分内容阅读
家常扣肘 原料:带皮猪后腿肉750克 盐3克 郫县豆瓣30克 姜米10克 蒜米 10克 酱油 15克 味精 1克 白糖5克 醪糟汁10克 鲜汤50克 糖色适量 菜油1000克(耗50克) 制法:1.带皮后腿肉在明火上略烧皮,刮洗干净,入汤锅煮至断生,起锅擦干水气,趁热抹糖色,晾凉入七成油锅炸至皮呈棕红色捞出,放入热汤中浸泡至皮回软待用。 2.郫县豆瓣剁细,入四成油锅炒香上色,加姜米、蒜米略炒,掺鲜汤并加酱油、盐、味精、白糖、醪糟汁略熬,去渣即成家常味汁。 3.将炸好的肘坯四边修正,在有皮的一面横直各(善刂)三刀,皮向下定入碗中,将肘坯边角料填入碗内空隙处,淋入调好的家常味汁。 4、将扣肘入笼蒸约2小时至(火巴)糯,出笼翻于圆盘中即成。 特点:色泽红亮,质地(火巴)糯,家常风味浓厚。 白汁酥扣 原料:猪前夹肉 250克 鸡蛋 100克 干细豆粉 100克 料酒10克 姜20克 葱20克 盐8克 味精1克 化鸡油 15克 奶汤 50克 水豆粉20克 鲜菜50克
Homemade buckle elbow Raw materials: pig skin Pig 750 grams of salt 3 grams Pixian 30 grams of ginger rice 10 grams of garlic rice 10 grams of soy sauce 15 grams of MSG 1 grams of sugar 5 grams of fermented glutinous rice juice 10 grams of soup 50 grams of sugar color appropriate amount of vegetable oil 1000 Gram (consumption of 50 grams) system of law: 1. Skinned hind leg meat in the open fire on the slightly burning skin, scrape clean, into the pot and cook until broken, wok wipe dry gas, while hot wipe color, dry cool into seven Into the pan fry until the skin was brown out, into the hot soup soaked back to the skin soft standby. 2. Pixian bean diced thin, into the four into the pan saute color, add ginger, garlic slightly fried, mixed with soy sauce, salt, MSG, sugar, fermented glutinous rice slightly boil, Sauce. 3. The fried elbow billet amended on both sides of the skinned side of the (straight hair) three knives, skin down into the bowl, the elbows blank trim fill the gap within the bowl, drenched in a good home-like flavor juice. 4, buckle the elbow into the cage steaming about 2 hours (fire bar) waxy, rolled out into the disc Serve. Features: bright red color, texture (fire bar) waxy, home-style flavor. White juice crisp buckle raw materials: pig meat before the folder 250 grams of eggs 100 grams of dry Soybean meal 100 grams of cooking wine 10 grams of ginger 20 grams onion 20 grams of salt 8 grams of MSG 1 grams of chicken oil 15 grams of milk soup 50 grams of soy flour 20 grams 50 grams of vegetables