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四、掌上洋菇材料洋菇半斤,鸭掌12支,虾仁6两、肥猪肉1两,蛋白1个,太白粉4两。调料盐、胡椒粉、盐酱油酌量调理①鸭掌煮约12分钟后除骨。②将虾仁、肥肉洗净,剁成碎末。③洋菇4两洗净切成碎末。④将虾肉、肥肉、洋菇等碎末加入蛋白、盐、胡椒粉拌匀备用。做法先将鸭掌粘上干太自粉,然后将混合的肉酱酿入,上面加洋菇一个,放入沸水中蒸约5分钟起锅。再用少许湿太白粉勾成浓稠状汁液浇上,即可供食。
Fourth, the mushroom material on the palm half a catty mushrooms, duck palm 12, shrimp 6 two, fat pork two, protein 1, 4 two Taibai. Seasoning salt, pepper, salt sauce discretionary conditioning ① Duck cook about 12 minutes after bone removal. ② The shrimp, fat wash, chopped into minced. ③ Wash mushrooms 4 Wash two cut into pieces. ④ The shrimp, fat, mushrooms and other broken into the protein, salt, pepper and mix well. Practice first duck palm stick dry too since the powder, and then mix the bolognese stuffing, add a mushroom above, into the boiling water for about 5 minutes steaming pot. Re-use a little wet Taitou hook thick juice poured, you can feed.