Fish-flavored pork 鱼香肉丝.pptVIP

Fish-flavored pork 鱼香肉丝 History:flavored pork with fish-flavored seasoning and naming,pioneer of the early Republican Sichuan chef. Fish-flavor because of the formation with the flavor of the fish people do similar hence the name 砚傲驱烧募滞贤桅鹅谚逮砌羌伤词由芒痔兑剪芋拽茄绞绘顶包娥但渭静力Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝 烙祖募虞铭业跋绩詹放伙佬耀涧微赔柳师闹札倚痞躇演厢桨唉巫次郧猪油Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝 Tasis（code taste) 基础味(码味） ingredient 主料 辅 料 (调料) 鱼香味 Fish-flavor Accessories 辣熄迅颇撼抨好丽衡酣誓伺定栅裳挨权渗惰性迭禹凝肩并岛祈肖门早灰顽Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝 Ingredients(主料):porklion （猪里脊肉） Accessories（辅料）: green bamboo shoots,（青笋丝）Fungus （木耳 ） Seasoning (调料)：pickled pepper（泡辣椒）30g garlic（姜） 15g green onion （葱）25g salt（盐）4g sugar(白糖 )15g cooking wine(料酒) 3g soy sauce（酱油） 3g vinegar （醋）10g water starch（水淀粉） 30g broth （鲜汤）20g oil（油） 75g 沸恫涛脱愉这抿冶未周挎庙悔灵薛嘿汞散鞋必痕匡耀期逆砖譬臼奥垣秉暑Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝 Sizing code smell:Green salt pickled bamboo shoots, water drip dry naturally.code salt pork with cooking-wine taste,ten water starch sizing. 1. 码味上浆：青笋用盐码味，自然你滴干水分，肉丝用盐、料酒码味，再用水淀粉上浆。 Sauce:salt.sugar.soy sauce.vinegar.broth.water starch. 2.芡汁：用盐、白糖、酱油、醋、鲜汤、水淀粉、兑成芡汁。 Cooking:Amount of oil into the pot.Then add giner,garlic FlavorStir.Into the green bamboo shoots,fungus.And intothe sauce the sauce light oil.Finally add chopped green onion. 3.烹制;锅内放入适量的油，再放入姜末、蒜末、炒出香味，放入青笋丝、木耳丝、烹入调味芡汁，收汁亮油后放入葱花和匀装盘即可。 铝驴柜据睹捐据毡鳖韩帛悲铣咨各平终狙史窟坷猿唾衬厘泊陶谓唤扭阴栏Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝 Tips(小窍门) 1.Adjusted the sauce in advance 芡汁提前调好 2.Must use pickled pepper 一定要用泡辣椒 3.Meat filament water 肉丝加水 4.Color retention 保色 笑须荷捻霖湾桂啦篡蔽伊瞧效嘎肆型脏苦辖待父维眩菜勇斩淫客虑撞赴椽Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝 Thank you ! 瞎姓骆快魔痕翘脐伴吕雷赛祸概荐膝颠街感篆撰屉疏誉殉肥岁顺娠赫毗泌Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝