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蟹黄烧灵菇 原料 蟹黄50克、灵菇1朵、西兰花2朵(每位量)。 制法 ①白灵菇整理平净,用刀修好形状,放入大砂锅内,加绍酒、蚝油、鲍汁、白糖、老抽、鸡粉,葱段、姜块,添汤煲至入味。 ②按位分装在小煲锅内,用原汁和蟹黄将汁炒浓,调好,勾芡,淋明油,浇在灵菇上。 ③清炒西兰花点缀即成。 特点 素食荤制,鲜嫩醇厚,中西结合,咸香味美。配刀叉上桌,分餐食用。灵菇等食用菌含多种氨基酸及微量元素有舒筋活络等多种滋补强壮之效。 制作 张奔腾(沈阳高登大酒店行政总厨)
Crab Huang Ling mushroom raw materials Crab 50 grams, mushroom 1, 2 broccoli (each amount). Method ① Bailing finishing clean, knife shape, into the large casserole, add wine, oyster sauce, abalone sauce, sugar, soy sauce, chicken powder, scallion, ginger, add soup to the tasty. ② by bit sub-installed in a small pot pot, with juice and crab will juice thick, fine, thicken, Lin Ming oil, poured on the mushroom. ③ Fried broccoli embellished Serve. Features vegetarian meat system, fresh and mellow, Chinese and Western, salty and delicious. With knife and fork on the table, meals. Mushrooms and other mushrooms with a variety of amino acids and trace elements have Shujin active and many other nutritious and strong effect. Zhang Pentium production (Shenyang Gordon Hotel Executive Chef)