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上期杂志报道王凤华主厨23年,专攻“酱香肘花”的事迹后,咨询和考察的读者不断。传统肘花成本高、利润低、制作繁琐需要两人完成。王大厨用猪腿上的精腱肉及价格低廉的猪皮,一人就能做出酱香浓厚、唇齿留香、余味无尽的肘花,而且成本低,和传统做法相比,利润翻翻。不怕千招会,就怕一招绝。王大厨这酱香肘花手艺,不但让自己的饭店生意红火,而且其他酒店、熟食店、商场超市、流动餐厅也纷纷来订货。人们平时就餐对肉类情有独钟,但再好吃也就那么几口,单独的猪皮价格低,油腻且不上档次,但经过大厨的巧妙结合,充分利用二者的互补优势,新工艺制作了这一经典名肴。猪皮含丰富的胶原蛋白质,拥有美容养颜的功效,深受人们的青睐。
The magazine reported Wang Fenghua chef for 23 years, specializing in “deodorant flower” after the deeds, consulting and inspection of the readers. The traditional elbow cost is high, the profit is low, the tedious production needs two people to finish. Wang chef with fine tendon meat pork legs and cheap pigskin, one person can make a thick sauce, fragrant lips, endless aftertaste elbow, and low cost, compared with the traditional approach, profit flip . Not afraid of thousands of recruit, afraid of a trick. King chef sauce technology elbow, not only to make their own hotel business booming, and other hotels, delicatessen, shopping malls, mobile restaurants also have to order. People usually have a soft spot for meat, but then it is good for a few mouthfuls. The price of individual pigskin is low, not greasy and not on the grade. However, through the ingenious combination of chefs and making full use of the complementary advantages of the two, New craft produced this classic dishes. Pig skin is rich in collagen protein, with the beauty of beauty, deeply favored by people.