论文部分内容阅读
初夏时节,白如珠玉、馥郁沁人的茉莉花开了。茉莉花不仅能药用,有清热明目之效,而且还可入厨做佳肴,食之,香气能久留齿颊。明清时,就有用茉莉花烹制的“茉莉肉丁”、“茉莉虾仁”、“茉莉鸡肉”、“茉莉豆腐”等菜肴了。还有人将新鲜茉莉花洗净晾干,放入调料翻拌,做成甘爽芬香的可口凉菜。这里介绍茉莉花肴两款: 茉莉虾仁青虾1000克,取出虾仁,用精盐、淀粉浆好,放冰箱中1小时;炒锅置旺火上烧热,先用少许麻油涮一下锅,倒出后再放入麻油750克,四成热时下虾仁,拨散,炸约10秒钟后倒入漏勺滤
Early summer season, white as jade, fragrant Qin Jasmine open. Jasmine not only medicinal, there are heat eyesight effect, but also can cook into food, food, the aroma can stay tooth cheeks for a long time. Ming and Qing Dynasties, there are jasmine cooked with “jasmine meat”, “jasmine shrimp”, “jasmine chicken”, “jasmine tofu” and other dishes. There are people will be fresh jasmine wash dry, add spices to mix, made Gan Shuang fragrant delicious cold dish. Here are two jasmine dishes: jasmine shrimp shrimp 1000 grams, remove the shrimp, with salt, starch paste good, put the refrigerator for 1 hour; wok stir on the heat, first with a little sesame oil shabu a pot, pour out Then add sesame oil 750 grams, 40% hot shrimp next time, disperse, fried about 10 seconds into the colander filter