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1.猪肉粽 糯米2.5公斤,鲜猪肉1.5公斤(肥瘦各半),酒25克,酱油150克,食盐70克,味精少许,粽壳叶适量。先将糯米淘净,加糖、盐、酱油拌匀。再将猪肉切成长方形小块,与剩下的配料拌匀。然后将粽壳叶卷成漏斗形,装入40克糯米,放上肥、瘦肉各一块,再加盖约30克糯米拨平,包好。最后将包好的棕子放入水中煮沸1小时后,再用文火煮1小时左右。蒸煮过程中要不断添水保持原有水位,煮熟出锅即可。
1. Pork glutinous rice 2.5 kg, fresh pork 1.5 kg (fat and a half), 25 grams of wine, soy sauce 150 grams, 70 grams of salt, MSG a little, amount of shell and leaves of the dumplings. First glutinous rice Amoy net, add sugar, salt, soy sauce and mix well. Then cut into small pieces of pork, mix well with the rest of the ingredients. Then the dumpling shell leaves into a funnel-shaped, loaded with 40 grams of glutinous rice, put fat, lean each one, then add about 30 grams of rice dial Ping, wrapped. Finally, the wrapped brown into the water boil 1 hour, and then simmer about 1 hour. During the cooking process, it is necessary to continuously add water to keep the original water level and cook the pan.