菜谱大全-海派菜（Recipe - Shanghai Cuisine）.doc

菜谱大全-海派菜（Recipe - Shanghai Cuisine） Recipes - Shanghai food.Txt, if there is afterlife, to be a tree, standing eternal, no sad gesture. Half in the soil, quiet, half in the wind flying, half fall cool, half bathed in sunshine, very silent, very proud, never rely on never looking for. Recipes - Shanghai food.Txt I wonder how many people are separated or still in love?. His laugh to cry yourself to watch their own trouble. You use stealth to avoid me, I use stealth to help you! Until one day, in the hands of power, kill all the world, bear my dog. Mutton goat in Stone Mountain [table] [the mutton Hill] [features] Shanghai cuisine dish dish golden in color, neat, meat Sulan, lubrication taste, smell fragrant, very delicious. [materials] with skin and cartilage (mutton to lamb meat best) 1000 grams, sesame oil 250 grams, 15 grams of milk South (ROT), column Hou sauce 2 grams of soy sauce, 5 grams, 3 grams of salt, 3 grams of sugar, MSG 3 grams, 2.5 grams of pepper, wine 25 grams, 50 grams of ginger 100 grams of onion, garlic, 30 grams, 1500 grams of palm oil, two soup 150 grams. [1], the production process of mutton fur scraping, ginger block into the boiling water boil eight mature, remove and drain. 2, stir the pot under the palm oil, burn to 80% into heat, the lamb pieces fry slightly yellow, into the colander, put in water rinse oil. 3, stir pot, pour sesame oil, the next ginger (crushed), scallion, garlic, star anise, cinnamon, dried tangerine peel, South milk (ROT), column Hou sauce, stir well, saute, then the sheep meat, splashing into the wine, add water, soy sauce, salt, sugar pepper, monosodium glutamate, push, mix evenly, stamped, simmered simmered until cooked tasty skin, thin shell leaching juice. 4, cooked mutton with pitche into the box, Pizhaodi towards meat, add juice neatly arranged, bowl, cage steam until cooked, pour juice, meat will buckle into the dish, with juice plus two soup, wet powder evenly pour in gravy, mutton noodles, sprinkle a little fri