论文部分内容阅读
干烧大明虾杏花楼的酒酿配上云南火腿用辣酱炒制成酱汁,青岛的六头大明虾,慢火烧制,甜辣可口,鲜香入味。世纪100餐厅精选东海明虾,带壳烹饪,同时在虾的背部剖开一条口子,这样极大限度地保存了虾肉鲜美多汁的肉质,同时非常入味。主厨李伟民恰到好处地把握火候,赋予了肉质饱满的大明虾脆嫩弹牙的口感。干烧大明虾是一道传统的上海菜,而在世纪100餐厅,主厨特别用酒酿和辣椒调味,收汁的时候酒酿的甜香随辣椒一同渗入虾肉,让这道调味简单的家常菜味道丰富,咸鲜香甜辣无一不足,为的就是满足来自全球不同口味偏好的客人们。
Dried Ming dynasty almond blossom alley wine accompanied by Yunnan ham with sauce spicy sauce, Qingdao six prawns, slow fire, sweet and spicy delicious, delicious. The Century 100 Restaurant specializes in the East China Sea prawns, shelled cooking, and cut open a hole in the back of the shrimp, thus greatly saving the shrimp meat succulent succulent, at the same time very tasty. Chef Li Weimin just right to grasp the heat, giving the full meat of the crisp taste of big prawn teeth. The dried prawn is a traditional Shanghai dish. In Century 100 Restaurant, the chef specially seasoned with fermented rice and peppers. When the juice is collected, the sweetness of the fermented rice wine infiltrates the shrimp together with the peppers. Let the seasoned simple home-cooked taste Abundant, sweet and spicy flavors, in order to meet the preferences of different tastes from around the world guests.