论文部分内容阅读
茯苓牡丹鱼原料 桂鱼肉500克,冬瓜皮300克,香菇20克,药料茯苓粉350克,绍酒15 克,盐3克,胡椒粉3克,西柠汁50克。制法 桂鱼片成片后用绍酒、盐、胡椒粉腌入味,粘茯苓粉后炸制,码成牡丹花 状。冬瓜皮刻成花叶状清炒,香菇制成花茎,把花叶和花茎码在牡丹花旁 造型。西柠汁浇在鱼片上即可。特点 造型生动,利水消肿,健脾和胃。
Poria peony raw mandarin fish meat 500 grams, 300 grams of melon skin, mushrooms 20 grams, 350 grams of Poria powder medicine, Shaoxing wine 15 grams, 3 grams of salt, pepper 3 grams, 50 grams of West lemon juice. Method Gui Yan into pieces after film with Shaoxing wine, salt, pepper, pickled flavor, sticky Poria powder fried, code into peony flowers. Melon skin cut into mosaic-like, mushrooms made of stems, flowers and stems code in the Peony flower shape. West lemon juice can be poured on the fish. Features vivid shape, water swelling, spleen and stomach.