作业帮求苏菜 清炖蟹黄狮子头 英文介绍
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求苏菜 清炖蟹黄狮子头 英文介绍
如题 介绍越详细越好或是跟这个菜有关的英文都可以谢谢大侠!
如题 介绍越详细越好或是跟这个菜有关的英文都可以谢谢大侠!
清炖蟹黄狮子头
Stewed crab roe lion head
菜系及功能:冬季菜谱
Cuisine and features:Winter menu
清炖蟹黄狮子头的原料:主料：净猪肋条肉400克；配料：蟹黄25克、蟹肉60克、青菜心600克、青菜叶3克；
Stewed crab roe lion head materials :Ingredients:Net pig rib meat 400 grams; ingredients:25 grams,60 grams of crab meat,vegetables heart 600 grams,3 grams of vegetables leaf;
调料：精盐6克绍酒50克虾籽0．5克葱姜水150克干淀粉12克猪肉汤150克熟猪油25克.
Seasoning:salt 6 grams Shaojiu 50 grams of shrimp seeds 0.5 grams onion ginger water 150 gram of dry starch 12 grams pork soup 150 grams of lard 25 grams.
清炖蟹黄狮子头的做法:
Stewed crab roe lion head approach:
1）将猪肋条肉细切粗剁成石榴粒状,放入盛器内,加葱姜水、蟹肉、虾籽0．2克、精盐3克、绍酒、干淀粉拌匀.选用长约6厘米的青菜心洗净,菜头用刀剖成十字刀纹,切去菜叶尖.
1) the pig rib meat cutting crude hacked pomegranate granular,into the container,add onion ginger water,crab,shrimp seeds 0.2 grams,3 grams of salt,Shao liquor,dry starch and mix well.Selection of ca.6 cm vegetable heart to wash,peel with a knife cut into the knife marks,cut dish tip.
2）炒锅置旺火上烧热,放入油15克烧至七成热,将菜心煸至翠绿色,加虾籽0．3克、精盐3克、猪肉汤烧沸离火.
2) wok stir at home heat,add 15 grams oil burned 70% heat,the cabbage stir to emerald green,plus the shrimp seeds 0.3 grams,3 grams of salt,pork soup to boil away from fire.
3）取一只炒锅,将菜心排入,然后倒入汤汁,置中火上烧沸,将拌好的肉分成六份,逐份放在手掌中,用双手来回翻动四五下,抟成光滑的肉丸子,逐个排放在菜心上面,再将蟹黄分嵌在每只肉丸上,上面盖青菜叶,然后盖上锅盖,烧沸后移微火上焖约一个半小时,上桌时揭开锅盖,拣去青菜叶即成.
3) a frying pan,the cabbage into,and then pour the soup,the fire to boil,will mix the meat into six parts,each part is placed on the palm,with both hands and turning four or five,formed into a smooth meat balls,one by one in flowering Chinese cabbage from above,and then embedded in the crab mark each meatballs,covered with green leaves,and then covered with lid,Shaofei shift day stew about one and a half hour,the tables when lifted the lid,pick cabbage leaves into.
清炖蟹黄狮子头的特点:狮子头肥嫩异常,蟹粉鲜香,青菜酥烂青口.
Stewed crab roe lion head features:lion head Feinen abnormalities,crab meat Xianxiang,vegetables crisp sodden Qingkou.
清炖蟹黄狮子头的操作要点:
Stewed crab roe lion head operating points:
1）必须选用猪的肋条部位的肉,斩成的粒状大小要均匀.
1) we must choose pig rib joints of meat,cut into uniform granular size.
2）炖时必须使用微火,汤汁才能清醇.
2) when stew must use Weihuo,soup can refresh and mellow.
Stewed crab roe lion head
菜系及功能:冬季菜谱
Cuisine and features:Winter menu
清炖蟹黄狮子头的原料:主料：净猪肋条肉400克；配料：蟹黄25克、蟹肉60克、青菜心600克、青菜叶3克；
Stewed crab roe lion head materials :Ingredients:Net pig rib meat 400 grams; ingredients:25 grams,60 grams of crab meat,vegetables heart 600 grams,3 grams of vegetables leaf;
调料：精盐6克绍酒50克虾籽0．5克葱姜水150克干淀粉12克猪肉汤150克熟猪油25克.
Seasoning:salt 6 grams Shaojiu 50 grams of shrimp seeds 0.5 grams onion ginger water 150 gram of dry starch 12 grams pork soup 150 grams of lard 25 grams.
清炖蟹黄狮子头的做法:
Stewed crab roe lion head approach:
1）将猪肋条肉细切粗剁成石榴粒状,放入盛器内,加葱姜水、蟹肉、虾籽0．2克、精盐3克、绍酒、干淀粉拌匀.选用长约6厘米的青菜心洗净,菜头用刀剖成十字刀纹,切去菜叶尖.
1) the pig rib meat cutting crude hacked pomegranate granular,into the container,add onion ginger water,crab,shrimp seeds 0.2 grams,3 grams of salt,Shao liquor,dry starch and mix well.Selection of ca.6 cm vegetable heart to wash,peel with a knife cut into the knife marks,cut dish tip.
2）炒锅置旺火上烧热,放入油15克烧至七成热,将菜心煸至翠绿色,加虾籽0．3克、精盐3克、猪肉汤烧沸离火.
2) wok stir at home heat,add 15 grams oil burned 70% heat,the cabbage stir to emerald green,plus the shrimp seeds 0.3 grams,3 grams of salt,pork soup to boil away from fire.
3）取一只炒锅,将菜心排入,然后倒入汤汁,置中火上烧沸,将拌好的肉分成六份,逐份放在手掌中,用双手来回翻动四五下,抟成光滑的肉丸子,逐个排放在菜心上面,再将蟹黄分嵌在每只肉丸上,上面盖青菜叶,然后盖上锅盖,烧沸后移微火上焖约一个半小时,上桌时揭开锅盖,拣去青菜叶即成.
3) a frying pan,the cabbage into,and then pour the soup,the fire to boil,will mix the meat into six parts,each part is placed on the palm,with both hands and turning four or five,formed into a smooth meat balls,one by one in flowering Chinese cabbage from above,and then embedded in the crab mark each meatballs,covered with green leaves,and then covered with lid,Shaofei shift day stew about one and a half hour,the tables when lifted the lid,pick cabbage leaves into.
清炖蟹黄狮子头的特点:狮子头肥嫩异常,蟹粉鲜香,青菜酥烂青口.
Stewed crab roe lion head features:lion head Feinen abnormalities,crab meat Xianxiang,vegetables crisp sodden Qingkou.
清炖蟹黄狮子头的操作要点:
Stewed crab roe lion head operating points:
1）必须选用猪的肋条部位的肉,斩成的粒状大小要均匀.
1) we must choose pig rib joints of meat,cut into uniform granular size.
2）炖时必须使用微火,汤汁才能清醇.
2) when stew must use Weihuo,soup can refresh and mellow.