32种家庭常见料的用法.docVIP

32种家庭常见调料的用法 盐：要达到同样的咸味，晚放盐比早放盐用的盐量要少一些 老抽：起上色提鲜的作用，尤其是做红烧菜肴或者是焖煮、卤味时生抽：用来调味，适宜凉拌菜，颜色不重，显得清爽醋：有解腥、祛膻、减辣、添香、防黑等作用 料酒：腌制肉类的加料酒可以去腥甜面酱：做京酱肉丝、酱爆鸡丁等。在做炸酱面时，和黄酱一起味道更好豆瓣酱：常用于做回锅肉、麻婆豆腐、水煮鱼、麻辣火锅等豆豉：有特殊风味，用以制作“豉汁排骨”“豆豉炒苦瓜”等番茄酱：纯番茄的浓缩制品，不加调味剂，不直接吃，常用作烹饪作料番茄沙司：是番茄酱经过糖、盐、油调味后的熟制品，适合直接蘸食芝麻酱：常用于麻酱菠菜、麻酱凉面、麻辣烫或火锅的蘸料，含钙丰富沙拉酱：汁等口味。可以拌食沙拉、制作三明治等白糖：甘蔗或甜菜为原料，可拔丝、挂霜、炒糖色等 红糖：原料为甘蔗，虽杂质较多，但营养成分保留较好冰糖：制作红烧类菜肴时使用冰糖会使菜品颜色更加红亮干辣椒：油热时和葱姜一起放锅内爆香，也可磨成辣椒面制作成辣椒油花椒：可放入热油爆香，增加菜的香味，也可磨成花椒粉拌馅用麻椒：味道比花椒重，特别麻，常用于麻辣香锅八角：放，一份菜一般放三瓣白胡椒：磨成胡椒粉，临出锅时加，有辣味，能提鲜孜然：祛除腥膻异味，解除肉类油腻，常用在烧烤牛羊肉中咖喱：多种香辛料配制而成的复合调味料，其味辛辣带甜剁椒：由新鲜辣椒腌制而成，是制作剁椒鱼头等的重要材料淀粉：可以用于勾芡、挂糊和上浆。使菜肴包汁均匀，减少营养流失味精：提鲜效果显著，但多食对健康无益 鸡精：适宜素菜，荤菜不必用。要在将出锅时放入，凉拌菜应先溶解 蚝油：适合烹制如蚝油牛肉、蚝油生菜、蚝油荷兰豆等菜籽油：简称菜油，不适合凉拌菜，是做油泼辣子最适合的油花生油：脂肪酸构成是比较好的，易于人体消化和吸收玉米油：最好选用非转基因的玉米胚芽油，优质玉米油营养含量丰富橄榄油： 被认为是最适合人体营养的油，最适宜凉拌菜 葵花籽油： 胡萝卜素含量丰富，比花生油、豆油都多，近年来较受青睐  盐——先后有讲究醋——早加为好酱油——出锅之前糖——先放糖再放盐酒——锅内温度最高时味精——起锅前加总结起来就是：糖→酒→盐→醋→酱油→味精 development in order to protect a host of attractions and historical sites, as well as to maintain the economic vitality of the downtown area. Figure 5.1-5 figure 5.1.4 Washington mass transit network to support implementation of effective transport demand management policies to reduce urban traffic congestion and public transport priority was in the early 1960 of the 20th century by the planners first proposed in Paris, France, and in Europe and other major cities to operate has been the formation of the rich content system. Public transport priority consists of two aspects: one is on the bus to help. ... 5.1-7 Park and ride systems 5.1.5 typical case Hong Kong-Japan Sapporo, Sapporo is a Japan Hokkaido central parts of cities, Japans fifth largest city. Area of 1121km2 in the city, a population of 1.921 million. In addition is the administrative center of Hokkaido, Sapporo is Hokkaidos industrial and commercial center, in 1972, hosted the 11th Winter Olympic Games. 3 JR Sapporo rail transi