词条 | 四季飘香骨 |
释义 | 中文介绍四季飘香骨,猪肉类菜谱。主料:卤排骨; 辅料:青红椒洋葱粒,碎米芽菜,肉末; 调料:味精、芝麻、香油; 四季飘香骨的烹饪制作方法: 排骨氽水,放入卤水将排骨卤熟,冷却切5厘米的段,下入6成油温将排骨炸干水份,成金黄色即可,锅里下少许油将辅料炒香,下入排骨翻炒几下,撒芝麻和淋香油,即可装盘上桌。 口味特点:鲜香味美; 烹饪操作关键:排骨最好用川式卤水卤,以保持菜品的质量。 英文解说Four seasons fragrance bone, pork recipes. Ingredients: salted pork; Accessories: green peppers onion, broken rice, bean sprouts, minced meat; Seasoning: MSG, sesame, sesame oil; Four seasons fragrance bone production of cooking methods: Water, boil for a short ribs, pork ribs cooked brine into the brine to the cooling segment cut 5 cm, 6 into the oil down into the deep-fried pork ribs dry of water, into a golden brown, pan fry in a little oil to accessories, down into the ribs stir fry a few, spread sesame seeds and sesame oil poured, you can transfer to a plate and serve. Taste characteristics: delicious taste; Cooking operation key: Sichuan-style pork ribs brine preferably halogen, in order to maintain the quality of dishes. |
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