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原料:草虾、荔芋、火腿条、芦笋段。 调味料:猪油、黄油、玫瑰露酒、绍酒、鱼露,盐、味精、葱姜、澄面、生粉。 制法: ①荔芋去皮,切片,上笼蒸酥取出用刀压成细茸,放入盛器中加入烫熟澄面、猪油、黄油、味精拌匀揉透成荔茸酥皮。 ②将草虾去头、壳、留尾,取一半加鱼露、玫瑰露酒稍腌制,随后在虾身上拍少许生粉,用荔茸包好,但露出虾尾即可。 ③将另一半剥好的草虾从背处划一刀,平摊好,放上火腿条、芦笋段包卷好,淋少许绍酒。码上盐、味精,放上姜葱,上笼蒸3分钟取出排
Raw materials: grass shrimp, litchi, ham, asparagus section. Seasoning: lard, butter, rose wine, Shaoxing wine, fish sauce, salt, MSG, onion ginger, Cheng surface, raw meal. System of law: ① taro peeled, sliced, cage steamed puffed out with a knife pressed into fine velvet, into the container by adding boiled Cheng-cheng, lard, butter, monosodium glutamate, kneading thoroughly into Li Li mellow pastry. ② grass shrimp to the head, shell, leaving the tail, take half of fish sauce, rose wine slightly pickled, and then shoot a little raw powder on the shrimp, wrapped with Lai Velvet, but can be exposed shrimp tail. ③ The other half of the peeled grass shrimp from the back of a knife, a good stall, put a ham, asparagus wrapped section, pour a little Shao wine. Code salt, MSG, put ginger onions, cage steamed 3 minutes to remove the row