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调味全猪肚炉焖4f0fe59e4b49459b98a358bd655758da

主料:猪肚,猪手,猪耳,排骨,猪尾,猪小肠,猪肺,猪舌。配件:板栗,山药,西兰花,草果,龙眼肉,肉桂,八角茴香,柠檬草,香叶,大蒜,生姜,骨茶,胡椒。批量预制:1。每次生产约25公斤主要成分(猪手5公斤,猪耳3公斤,猪舌2公斤,猪小肠2.5公斤,猪小排2.5公斤,2.5公斤)猪尾,猪肚4公斤,猪肺3.5公斤),洗净所有主要原料和备用水。 2,25升水加50克草果,龙眼肉50克,肉桂50克,八角50克,柠檬草4片,香叶30克,大蒜3斤,生姜100克,4袋将Bak Kut Teh 50克胡椒煮沸30分钟,煮成盐水。 3.将洗过的主要成分置于盐水中1.5小时,然后取出。 4.将腌好的主要成分切成原汤,并保存以备后用。拿盘子:1。将山药和栗子蒸10分钟,直到煮熟。 2,取一小块砂锅,用山药,栗子底,按配方去除盐水的主要成分,加入400克腌料,用不粘锅收汁,西兰花即可食用。生产关键:1,飞水应使用95摄氏度以上的沸水,煮至主要材料8成熟。 2,猪耳,猪肚,猪肺,猪舌变成长约2cm * 5cm的长方形条。 3,猪尾,猪小肠,排骨切成长约4cm的长条。 4,猪手将刀变成3cm厚约2cm * 5cm长的方棒。盐酒鸡a8aa12950f1543208dbbedcd8cefc59f

Ingredients: 750g (half) of Qingyuan chicken, 100g of Hakka rice wine, 150g of ginger, 100g of onion section: 5g of salt, 5g of chicken essence, 5g of oil consumption. Practice: 1, half Qingyuan chicken washed, with chicken essence 5 grams, 5 grams of oil, 50 grams of ginger, 50 grams of onion section, evenly marinated for 30 minutes. 2. Steam the marinated chicken into a steamer for 20 minutes to 8 to mature. 3. Cut the chicken into pieces and lay it in the shape of a chicken. 4, casserole pad into the ginger block 100 grams, 50 grams of onion, the chicken pieces are laid flat. 5, add 100 grams of Chongming rice wine, salt 1 grams, drenched into the chicken body, covered with a lid, 3 minutes, you can be a guest. Mint Mountain Tofu with Ferrets54882a4897d04d15afd4b11f3e0291da

Ingredients: 400 grams of landscape tofu, 20 grams of ferrets, 200 grams of chicken soup, 200 grams of pumpkin accessories: 5 grams of salt, 10 grams of chicken powder, 5 grams of rock sugar, 2 grams of raw powder, 4 grams of oil consumption: 1, seasoning chicken soup, Add fuel, rock sugar, chicken powder, salt. Tune into a chicken-winged soup, then add pumpkin squash (steamed pumpkin into a velvet), and turn into a glass crucible for later use. 2, the tofu buckle mold, put the bottom flavor steamed, put the pre-made ferrets on the tofu, and then steam for 30 minutes. 3. Put the prepared soup into the tofu and serve it. Home Burning White Mist Duck66420f177f684228bdebd4df2be69f67

Ingredients: 750 grams of white mist duck accessories: 30 grams of ginger, 20 grams of garlic, 15 grams of mushrooms, 10 grams of bamboo shoots, 20 grams of lotus sauce, 5 grams of soy sauce, 5 grams of salt, 10 grams of rock sugar, seafood sauce 15 Gram, 1 gram of anise, 1 gram of fragrant leaves, 1 gram of cinnamon. Practice: 1. Wash the ducks, cut the pieces, add the Guangdong rice wine and stir-fry until the fragrant, add ginger, garlic, stir-fry. 2, put into the column sauce, seafood sauce, soy sauce, salt, rock sugar, South milk. Add 100 grams of water, star anise, bay leaf, cinnamon. The fire burned and the guy smoldered for 20 minutes. 3, the fire to collect the juice, the plate can be loaded with tweezers2aae4fd1532f4b4ca54d6ef4631f8f0e

xx配料:10公斤,猪肉1公斤。配件:木薯粉2.5千克,蘑菇颗粒,干笋,葱,葱,盐10克。做法:1,洗净,蒸熟,去皮,压成泥状即可使用。 2,取2.5公斤木薯粉,10克盐,用泥搅拌至不粘。 3,肉末放入蘑菇颗粒,干笋,炒洋葱种子(不能加水),备用。 4,去30克粉末,在中间加10克填充,关闭,做一个锥。 5,煮沸约8分钟,直到煮熟,淋上葱去拿菜碟

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