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特邀北京展览馆宾馆潮阳舫餐厅为本刊读者设计红焖黄玉参主料:水发黄玉参600克,水发冬菇、笋尖各100克,葱段、罐装草菇共70克。调料:酱油、味精、蚝油、芹菜粒、姜丝、湿淀粉、料酒、胡椒粉、麻油、鱼露(可用精盐代替)、清汤、素油1000克(实耗100克)。制法:(1)海参切成10厘米的条,笋尖切成薄片,分别用开水焯一下,沥干放入四五成热的油中拉一下,捞出沥油;冬菇、草菇洗净,一分为二。(2)旺火起油锅,放入芹菜粒、葱段、姜丝和香菇略煸,待出香味
Invited Beijing Exhibition Hall Hotel Chaoyang Fang restaurant for readers read Red Braised Topaz Ingredients: Topaz 600 grams of water, water, mushrooms, shoot tip of the 100 grams, scallion, canned mushrooms a total of 70 grams. Seasoning: soy sauce, MSG, oyster sauce, celery tablets, ginger, wet starch, cooking wine, pepper, sesame oil, fish sauce (available salt instead), broth, vegetarian 1000 grams (actual consumption 100 grams). Method: (1) cut into 10 cm sea cucumber, bamboo shoots cut into thin slices, respectively, with boiled water about, drain into the 45 into a hot oil pull out, remove and drain oil; mushrooms, straw mushroom wash Net, divided into two. (2) stir the fire from the pan, add celery tablets, scallion, ginger and mushrooms slightly stir, to be fragrant