祝强成都红汤火锅.docVIP

四川烹饪高等专科学校 烹饪技术系 毕业设计 题目：成都红汤火锅 专业： 烹饪技术系 班级： 2006级14班 学号： 2006011402 学生姓名： 祝 强 指导老师：尹 敏 二〇〇八年五月 摘 要 本研究以现在成都异常火暴的火锅为题材,火锅现在在餐饮市场上是非常火暴的,不管是在四川还是在省外,甚至国外,火锅都是具有非凡的生命力,那么火锅在短短的历史生涯中,怎么会有如此的生命力呢,那我们就一起走进火锅的世界吧. 四川火锅发源于重庆对岸的江北,是水牛毛肚火锅最初是一些挑担子零卖贩子,将水牛内脏买得,洗净煮一煮,而后将肝子,肚子,等切成小块于担头置泥炉一具,炉上置分格的大洋铁盆一只,盆内翻煎倒滚着,一种又麻又辣又咸的卤汁,于是河边,桥头的一般卖力的苦力人,便围着泥炉受用起来,个人认定一格,边烫边食,吃多少块算多少钱,既经济又解谗还能增加热量,直到民国,重庆城内才有一家小饭店将它高尚化,从担头转移到桌上,泥炉依然只是分格铁盆,换成了赤铜小锅,卤汁蘸汁也由食客自行配合,以求干净而适合个人的口味. 后来火锅传到了成都,才经过川渝两地同行的挚着努力,和不断创新,才真正让火锅走向了全国,才有了今天红遍大江南北的四川火锅. 。ABSTRACT The chafing dish studying Chengdu is extraordinarily irritable with now originally is subject matter, that chafing dish gives water to drink in the meal now is very irritable on the marketplace, chafing dish all is to have outstanding life-force even abroad, chafing dish is hit by then in short history career disregarding being the outside in Sichuan or in the province, why world that can have so-called life-force, in that case we will walk into chafing dish together Sichuan chafing dish originates from the north of the Yangtze River of Changing opposite bank , is water ox hair belly chafing dish initial be that some pair of baskets of carrying pole and the load on it retail a dealer , buy buff internal organs , the washing to cook, later with liver son , the abdomen, wait being sure to be accomplished placing one mud stove in to undertaking the head small piece one heat of the ocean going ahead purchasing mark of lattice iron basin the inner turns a basin over frying upside down being rolling, one kind of coarse both spicy and salty sauce, thereupon river bank, the bridgehead sort does self very best coolie people, Convenience feels comfortable around mud stove , the individual sets mind on one lattice , scalds by as well as eating, being calculated how much being by many pieces , both economy and solution be backbitten being able to increase quantity of heat, until Republic, the Congaing city inner has one wife and children j