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高级烹调技师李玉芬.曾拜名厨高国禄为师。并得到他淮扬菜制作的真传。在自己刻苦钻研和实践基础上,李玉芬把淮扬菜的选料严谨、刀工精细、突出主料、注重火候、清鲜平和、追求本味的烹制技术研究的日臻完善。她制作的松鼠桂鱼、炒鳝糊、烧生敲、清炖狮子头、水晶肴肉、煮干丝、砂锅鱼头、烧划水等淮扬菜都受到业界的一致赞扬。在刀工、炒菜、冷拼、面点制作等各方面李玉芬都在行内颇有名气,并且她带出的徒弟也桃李满天下。她退休后一面教授徒弟的同时.仍在研究菜肴的创新。她认为,随着社会的进步,烹饪原料不断丰富的今天.菜肴烹饪要在继承传统的基础上不断出新.使传统菜不断加进新的元素.更受现代人欢迎。这里介绍几款她制作的菜肴。
Li Yufen senior cooking technician. Has renowned chef Gao Guolu as a teacher. And get the truth of his Huaiyang cuisine. On the basis of his intensive study and practice, Li Yufen rigorous selection of Huaiyang vegetables, fine workmanship, highlighting the main ingredients, focus on the heat, fresh and peaceful, the pursuit of the flavor of cooking technology research is improving. She made squirrel mandarin fish, fried eel paste, burning raw knock, stewed lion head, crystal meat, cook dry silk, casserole head, boil water and other Huaiyang dishes are subject to the industry’s unanimous praise. In the knife, cooking, cold spell, noodles and other aspects of making Li Yufen quite well known in the line, and she brought out apprentice also plum world. While she was retiring and teaching apprenticeship, she was still studying the innovation of dishes. She believes that with the progress of the society, the cooking ingredients are constantly enriched today, and the cooking of the dishes should be constantly renewed on the basis of inheriting the tradition, so that the traditional dishes are continuously added with new elements and more popular with the modern people. Here are a few of the dishes she’s making.