中文介绍

英文说明

中文介绍

绣球燕莱

〔主料辅料〕

豆腐糁 .300克味精 .3克

箩卜 300克胡椒粉 3克

绿叶时蔬 .10克干淀粉 .500克

水发发菜 .10克（约耗70克）

素火腿 10克香油 .10克

精盐 .5克素清汤 .800克

烹制方法

1.萝卜切细丝，滚上干淀粉，入沸水锅中煮熟捞出，放入汤碗中。时令蔬菜、素火腿切细丝；发菜切成短节合匀；豆腐糁挤成圆了，滚上时令蔬菜丝、素火腿丝，入笼蒸熟，取出亦放进汤碗中。

2.素清汤烧沸，加盐、胡椒粉、味精及香油，注入汤碗中即成。

工艺关键

1.豆腐修制法：豆腐500克，鸡蛋清4个，干水豆粉10克，味精1克，胡椒粉0.3克，盐适量。用刀将豆腐皮片切去，在盆内捣烂成泥，用箩筛过滤后，再用干净布帕包紧，吊干水分。将鸡蛋清用竹筷用力搅掸，直至呈白色泡沫状。然后把豆腐泥、水豆粉、味精、胡椒粉、盐调匀，加入调好的鸡蛋清，混合搅泡即成糁。

2.燕菜制法：白萝卜1个300克，干淀粉300克（实耗60克）。将白萝卜（冬瓜、胡萝卜亦可）洗净去皮，四周用刀修成正方体，再用刀切成簿片，再切成银针丝，约长10厘米0.1厘米见方。豆粉研成粉末用小箩筛筛一遍。然后，将银针状萝卜丝用于净纱布轻轻振干其表面水分，均匀地沾上干细豆粉，轻轻抖散。待锅内水烧沸，下萝卜丝，此时火候不宜大，烫熟捞出用清水漂好即为燕菜。

风味特点

汤汁清澈，绣球飘浮，色泽调和，口味咸鲜

英文说明

Hydrangea Yan Lai

Main ingredient accessories〕 〔

Tofu mix .3 grams .300 grams of MSG

3 grams carrots 300 grams pepper

.10 Grams of green leafy vegetables in grams of dry starch .500

Water in Nostoc .10 grams (about consumption of 70 grams)

Prime .10 grams ham 10 grams of sesame oil

.5 Grams of salt broth .800 grams of prime

Cooking methods

1. Luo Buqie filaments, rolling on the dry starch into the boiling pot cook until golden, into serving bowls. Seasonal vegetables, vegetarian ham, cut filaments; Nostoc cut into short sections together evenly; tofu mix extruded round, and roll on the silk seasonal vegetables, vegetarian ham wire, steamed into the cage, take out also into serving bowls.

2. Shaofei prime broth, salt, pepper, MSG and sesame oil, into serving bowls and Serve.

Key Technology

1. Tofu Revised Method: 500 grams of bean curd, egg white 4, dry water, 10 g soybean powder, monosodium glutamate 1 g, 0.3 g pepper, Salt to taste. Bean Curd knife to cut away pieces, smashed into the mud in the basin, with a basket sieve filtration, and then a clean handkerchiefs package tight, hang dry water. Forced to use chopsticks to stir egg Shan, until white foam. And then the tofu mud, water powder, monosodium glutamate, pepper, salt and mix thoroughly, adding a good egg transfer, mixed stirred bubble Serve grits.

2. Yancai Method: white radish 1 300 grams, 300 grams of dry starch (real consumption of 60 grams). The white radish (melon, carrots also) Wash skin, around the knife marble cube, and then a knife to cut into sheets, then cut into needles wire, about 10 cm long 0.1 cm square. Soybean meal into powder with a small basket sieve again. Then, the needles used for the net-like radish dry gauze gently rapping the surface water, evenly coat dry fine powder, gently shake powder. Shaofei be pan of water, under the radish, then level of attainment should not be big, boiled with water float well shall remove and Yan Cai.

Flavor characteristics

Clear soup, Hydrangea floating, harmonic color, taste salty