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成菜特点:条形均匀,肉末酥香,味咸鲜,别有风味。 主料:水魔芋600克 调辅料:猪瘦肉100克 泡姜15克 葱花10克 味精1克 白糖0.5克 川盐适量 混合油150克 啤酒15克 香油15克 制作过程 1.将魔芋改成0.7厘米宽、6厘米长的条,汆尽碱味,再用鲜汤加盐煨入味,沥干水分待用。猪瘦肉切绿豆般大颗,泡姜切末。 2.炒锅炙后下油50克烧至四成热,下肉颗煵酥,装入盘内待用,锅内另下油50克烧至八成热,将魔芋入锅煸炒至四面似有籽锅粑时,改用中火,逐渐
Into the dishes Features: Strip uniform, minced meat crisp, taste salty, do not have flavor. Ingredients: Water Konjac 600 grams Adjusting accessories: 100 grams of pork lean ginger 15 grams chopped green onion 10 grams of MSG 1 grams of sugar 0.5 grams of salt mixed amount of 150 grams of beer 15 grams of sesame oil 15 grams Production process 1. The konjac into 0.7 Cm wide, 6 cm long strips, 汆 make alkaline taste, then salt soup simmer tasty, drain water stand-by. Mince-like pork cut green beans, soaked ginger cut end. 2. Wok scorching 50 grams of oil after burning until four into the heat, the meat under the crisp cake, into the tray to be used, the other 50 grams of oil in the pot was burned to Bacheng hot, stir fry the konjac until all four sides When there is a seed pot, switch to moderate fire, gradually