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龙舟玉皇鱼翅卷原料虾胶200克、鸡脯肉150克、海虎翅(水发)150克、马蹄75克、冬瓜300克。调料绍酒3克、精盐2克、味精1克、高级清汤150克、鸡粉1克、水淀粉8克、鸡油10克。制法①将冬瓜用片刀法片成长15厘米、宽8厘米、厚0.7厘米的薄片待用。把鸡脯肉片成同样的片,用调料腌上味。虾胶加入马蹄和调料搅上劲待用。②水发海虎翅加上汤,上笼蒸30分钟待用。③取出片好的冬瓜和鸡脯肉片,先将冬瓜拍上干淀粉抹上虾胶贴上鸡脯肉,放入鱼翅卷成卷,上笼蒸5分钟取出,放在事先雕刻好的龙舟上,用上汤勾的玻璃芡淋在鱼翅卷上即可上席。特点造型美观、鲜香爽滑糯软。
Dragon jade shark fin roll raw shrimp glue 200 grams, 150 grams of chicken breasts, sea tiger wings (water) 150 grams, 75 grams of horseshoe, melon 300 grams. Seasoning wine 3 grams, 2 grams of salt, MSG 1 grams, 150 grams of senior broth, chicken powder 1 grams, 8 grams of water, starch, chicken oil 10 grams. Method ① will Melon with a knife blade growth of 15 cm, 8 cm wide, 0.7 cm thick sheet to be used. The chicken breast slices into the same piece, marinated with seasoning sauce. Shrimp glue to join the horseshoe and spices stirring on standby. ② water hair tiger wings plus soup, cage steam 30 minutes stand. Remove the good melon and chicken breast slices, first shoot the dried melon on the dry starch cast the shrimp paste affixed with chicken breasts, into the shark fin roll into a roll, cage steam for 5 minutes out on a pre-engraved dragon boat , With the soup on the glass hook 勾 leftover shark fin roll on the seats. Features handsome in appearance, fragrant and smooth waxy soft.