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配料:净鲜鲤鱼肉250克,菠菜汁25克,鸡蛋清3个,蛋黄粉15克,胡椒粉1克,精盐2克,味精1克,清汤1000克,熟猪油10克。制法:①将鲤鱼肉捶成茸,放入碗内,加猪油、鸡蛋清,清水适量,精盐1克,搅成鱼糁。再把鱼糁分成相等三份,盛入三个小碗内,调成三种颜色即:一碗不加色,成白色,另一碗加蛋粉,搅匀成黄色;第三碗加菠菜汁,搅匀成深绿色。②炒锅置旺火上,倒入清水1000克,烧沸后移至小火上,将鱼糁按白、黄、绿色分别做成直径5分的丸子,煮熟。③取另一只炒锅置旺火上,下清汤(500克)烧沸、放入鱼丸汆一下,汤倒出另作别用。锅内
Ingredients: Fresh carp 250 grams of meat, 25 grams of spinach juice, egg 3, egg yolk powder 15 grams, 1 gram of pepper, salt 2 grams, MSG 1 grams, 1000 grams of soup, cooked lard 10 grams. System of law: ① carp meat hammer into a velvet, into the bowl, add lard, egg white, water amount, 1 grams of salt, stir into a mandarin fish. Then the fish 糁 divided into three equal parts, Sheng into three small bowl, transferred into three colors namely: a bowl of no color, into white, add another bowl of egg powder, stir into yellow; the third bowl with spinach Juice, stir well into dark green. ② Wok stir, pour 1,000 grams of water, after the boil move to a small fire, the fish 糁 according to white, yellow, green, respectively, made of a diameter of 5 balls, cooked. ③ take another wok stir, lower soup (500 grams), boiling, into the fish balls 汆 about, pour the soup for another use. Pot