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味型:糖醋味 烹调方法:氽、拌 成菜特点:形状美观、鲜香脆嫩,甜酸爽口。 原辅调料:优质蜇皮200克 黄瓜100克 白糖30克 红樱桃6颗 白醋20克 香油10克精盐5克 味精2克 烹制过程:1.将蜇皮去杂质洗净,切成6厘米宽的长片,再横着长片每隔0.5厘米宽处下刀切断2/3,留1/3不切,每切五刀全切断,即成佛手卷初坯。切完后放入80-90℃的滚水中烫至卷缩,立即捞出放入冷开水中漂冷,即成透明脆嫩的佛手卷,拣出分装盘中。 2.将黄瓜切成雀翅片和佛手花,与樱桃一起摆入蜇卷周围作点缀。 3.将用精盐、醋、白糖、味精、香油调成的糖醋味
Flavor: sweet and sour Flavor cooking methods: 氽, mix vegetables Features: beautiful shape, crisp crisp, sweet and sour refreshing. Raw and auxiliary spices: high-quality sting skin 200 grams of cucumber 100 grams of sugar 30 grams of red cherry 6 white vinegar 20 grams of sesame oil 10 grams of salt 5 grams of MSG 2 grams cooking process: 1. Wash the stingy skin to impurities, cut into 6 cm wide Of the long films, and then cut across the long film every 0.5 cm wide under the knife cut off 2/3, leaving 1/3 not cut, cut off every five knives, that is, the beginning of the Buddha hand roll blank. After cutting into the 80-90 ℃ hot water roll to crimp, immediately remove the cold water into the cold, that is, transparent and crisp bud of the volume, pick out the sub-plate. 2. The cucumber cut into finches and bergamot flowers, put together with the cherry sting roll for embellishment. 3. Will use salt, vinegar, sugar, MSG, sesame oil into the sweet and sour taste