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圆笼三蒸是由湖北名菜“沔阳三蒸”演变而来的一道三五酒店的名菜。在原有的蒸肉、蒸鱼、蒸青菜的基础上,改大笼为小笼,并集三个独立的蒸菜于一体,成为一道菜“圆笼三蒸”。此菜色、香、味、形俱佳,四秀皆宜。其中青菜部分可以根据季节的不同而更换,深受广大客人的欢迎。原料:主料:带皮五花肉、鲩鱼、藕。调料:红米粉、白米粉、盐、糖、味精、鸡粉、白胡椒、姜、葱、料酒、猪油、生粉、鸡蛋清、腐乳卤、蒸肉酱。制作方法: 1.将五花肉切成8公分长;再将厚0.3公分的片鱼改成6公分长、1.5公分宽的块;
Round cage three steamed by the Hubei famous dishes “Suiyang three steamed ” evolved from a three five hotel dishes. On the basis of the original steamed meat, steamed fish and steamed green vegetables, the big cage is changed into a small cage and the three independent steamed vegetables are integrated into a single dish. This dish color, smell, taste, shape is superb, four show all appropriate. Which part of the vegetables can be replaced according to the different seasons, welcomed by the majority of guests. Ingredients: Ingredients: Peeled pork, anchovy, lotus root. Seasoning: red rice flour, rice flour, salt, sugar, MSG, chicken powder, white pepper, ginger, onion, cooking wine, lard, raw meal, egg white, preserved bean curd, steamed meat sauce. Production methods: 1. The pork cut into 8 cm long; then 0.3 cm thick piece of fish into a 6 cm long, 1.5 cm wide block;