中文介绍

英文解说

中文介绍

雪菜风鹅煮竹笋，禽肉类风味美食菜谱。主料：竹笋、风鹅、瑶柱；

调料：姜片、盐；

雪菜风鹅煮竹笋的做法：

1、将竹笋去壳去皮，切成旋刀块备用。熟风鹅切成大小均匀的块；

2、炖盅内烧开水，放入竹笋块稍煮，再倒入腊味块，用文火炖浓汤汁。起锅前放入莴笋块，用大火烧开浓汤，焖片刻加少许鸡精调味即可。

风味特色：

鹅肉性味甘平，具有益气补虚、和胃止渴之功效。该炖品有益脾补虚、生津止渴、清热利湿、益脾和胃、补虚止渴。

选笋要点：

1、根部的“痣”要红，“痣”红的笋才鲜嫩；

2、节与节之间距离越近，笋越嫩；

3、外壳色泽鲜黄或淡黄略带粉红、笋壳完整且饱满光洁的质量较好；

4、手感饱满，肉色洁白为佳。

英文解说

Pickled bamboo shoots cooked goose, poultry class cuisine recipes.

Ingredients: bamboo shoots, goose, scallops;

Spices: ginger, salt;

Pickled bamboo shoots cooked goose practice:

1, peeled bamboo shoots, peeled, cut into the rotary knife block set aside. Cooked goose cut into uniform size pieces;

2 Dunzhong boil water, add bamboo shoots block 稍煮, sausages into pieces and then, with thick soup simmer. Remove from heat before the lettuce into pieces, with the fire to boil soup, stew a while add a little chicken seasoning.

Flavor characteristics:

Goose of sweet flat, with Qi tonic, the effect of thirst and stomach. The stew has Yipi tonic, thirst, heat and dampness, Yipi and stomach, tonic and thirst.

Select shoots points:

1, the roots of the "mole" to red, "mole" was fresh and tender bamboo shoots red;

2, the distance between the Festival and the festival closer, the more tender shoots;

3, the shell color of yellow or light yellow slightly pink, smooth bamboo shell complete and full of good quality;

4, feel full, flesh-colored white is better.