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[分享]中华名小吃

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发表于 2005-8-15 13:57:00 | 显示全部楼层 |阅读模式 | 来自福建
<P >中华名小吃</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >广东虾饺</P>
<P ><FONT face="Times New Roman">    </FONT>原料:</P>
<P ><FONT face="Times New Roman">    </FONT>澄粉<FONT face="Times New Roman">450</FONT>克,淀粉<FONT face="Times New Roman">50</FONT>克,虾肉<FONT face="Times New Roman">125</FONT>克,干笋丝<FONT face="Times New Roman">125</FONT>克,猪油<FONT face="Times New Roman">90</FONT>克,盐味精、白糖、麻油、胡椒粉各适量。</P>
<P ><FONT face="Times New Roman">    </FONT>做法:</P>
<P ><FONT face="Times New Roman">    </FONT>①将澄粉、淀粉加盐拌匀,用开水冲搅,加盖焖<FONT face="Times New Roman">5</FONT>分钟,取出搓擦匀透,再加猪油揉匀成团,待用;</P>
<P ><FONT face="Times New Roman">    </FONT>②生虾肉洗净吸干水分,用刀背剁成细茸,放入盆内;熟虾肉切小粒;猪肥肉用开水稍烫,冷水浸透切成小粒;干笋丝发好,用水漂清,加些猪油、胡椒粉拌匀;在虾茸中加点盐,用力搅拌,放入熟虾肉粒、肥肉粒、葱丝、味精、白糖、麻油等拌匀,放入冰箱内冷冻;将澄面团摘胚、制皮,包入虾陷,捏成水饺形,上旺火笼内蒸熟或下油锅煎熟即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >扣肉梅菜</P>
<P ><FONT face="Times New Roman">    </FONT>原料:</P>
<P ><FONT face="Times New Roman">    </FONT>带皮猪五花肉<FONT face="Times New Roman">l000</FONT>克,梅干菜<FONT face="Times New Roman">200</FONT>克,酱油<FONT face="Times New Roman">20</FONT>克,清油<FONT face="Times New Roman">l000</FONT>克。</P>
<P ><FONT face="Times New Roman">    </FONT>做法:</P>
<P ><FONT face="Times New Roman">    </FONT>①把猪肉的肉皮刮洗干净,放入冷水锅中,上火煮至八成熟,捞出用净布擦去肉皮上的水分,趁热抹上酱油;</P>
<P ><FONT face="Times New Roman">    </FONT>②锅上火,倒入清油,烧至八成热,将五花肉皮朝下放入锅中炸至呈深红色,捞出晾凉,皮朝下放在砧板上,切成<FONT face="Times New Roman">7</FONT>厘米长、<FONT face="Times New Roman">2</FONT>厘米厚的大片,要把皮切断;将肉皮朝下整齐地码在碗内,肉上放梅干菜,均匀倒入酱油,入蒸锅蒸约<FONT face="Times New Roman">30</FONT>分钟至肉软烂,取出扣在盘子里<FONT face="Times New Roman">.</FONT></P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >清汤萝卜</P>
<P ><FONT face="Times New Roman">    </FONT>原料:</P>
<P ><FONT face="Times New Roman">    </FONT>象牙白萝卜约<FONT face="Times New Roman">1000</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>香菜叶少许</P>
<P ><FONT face="Times New Roman">    </FONT>制法:</P>
<P ><FONT face="Times New Roman">    </FONT>将萝卜洗净去皮<FONT face="Times New Roman">,</FONT>切成长片<FONT face="Times New Roman">,</FONT>再切<FONT face="Times New Roman">5</FONT>刀相连的连刀片<FONT face="Times New Roman">,</FONT>放水中漂透<FONT face="Times New Roman">,</FONT>沥水后拍干淀粉抖散<FONT face="Times New Roman">,</FONT>上笼蒸熟<FONT face="Times New Roman">,</FONT>放水中漂透<FONT face="Times New Roman">,</FONT>再放清水中泡<FONT face="Times New Roman">.</FONT></P>
<P ><FONT face="Times New Roman">    </FONT>素清汤加盐烧开<FONT face="Times New Roman">,</FONT>下泡好萝卜片略煮<FONT face="Times New Roman">,</FONT>捞出入汤盆中<FONT face="Times New Roman">.</FONT></P>
<P ><FONT face="Times New Roman">    </FONT>素清汤烧开加盐<FONT face="Times New Roman">,</FONT>胡椒粉<FONT face="Times New Roman">,</FONT>味精<FONT face="Times New Roman">,</FONT>打去浮沫<FONT face="Times New Roman">,</FONT>浇在汤盆中撒香菜即成<FONT face="Times New Roman">.</FONT></P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >开水白菜</P>
<P ><FONT face="Times New Roman">    </FONT>原料</P>
<P ><FONT face="Times New Roman">    </FONT>白菜心<FONT face="Times New Roman">750</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>肥母鸡一只</P>
<P ><FONT face="Times New Roman">    </FONT>猪排<FONT face="Times New Roman">1000</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>火腿适量</P>
<P ><FONT face="Times New Roman">    </FONT>制法</P>
<P ><FONT face="Times New Roman">    </FONT>肥母鸡洗净,和猪排,火腿下砂锅,加水烧开后除去浮沫,用文火熬成清汤;</P>
<P ><FONT face="Times New Roman">    </FONT>白菜心去帮留心,在根部切十字刀,用开水略烫;</P>
<P ><FONT face="Times New Roman">    </FONT>置于碗中,注入清汤上笼蒸透即成。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >功德豆腐</P>
<P ><FONT face="Times New Roman">    </FONT>原料</P>
<P ><FONT face="Times New Roman">    </FONT>南豆腐<FONT face="Times New Roman">250</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>冬菇<FONT face="Times New Roman">10</FONT>个约<FONT face="Times New Roman">50</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>蘑菇<FONT face="Times New Roman">10</FONT>个约<FONT face="Times New Roman">15</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>绿櫻桃﹑香菇各<FONT face="Times New Roman">12</FONT>个</P>
<P ><FONT face="Times New Roman">    </FONT>制法</P>
<P ><FONT face="Times New Roman">    </FONT>豆腐切圆形﹐香菇洗净﹐蘑菇去根﹐櫻桃切两片。</P>
<P ><FONT face="Times New Roman">    </FONT>豆腐下<FONT face="Times New Roman">7</FONT>成热油中炸至金黃色,放酱油﹑料酒﹑白糖﹑味精﹑盐﹑素鲜汤烧入味。</P>
<P ><FONT face="Times New Roman">    </FONT>汤浓后勾芡码在豆腐顶部﹐先码冬菇再码蘑菇﹐最后码櫻桃即成﹒</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >清蒸冬瓜盅</P>
<P ><FONT face="Times New Roman">    </FONT>原料:</P>
<P ><FONT face="Times New Roman">    </FONT>绿皮冬瓜<FONT face="Times New Roman">500</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>熟冬筍<FONT face="Times New Roman">100</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>水发冬菇<FONT face="Times New Roman">100</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>蘑菇<FONT face="Times New Roman">100</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>制法:</P>
<P ><FONT face="Times New Roman">    </FONT>冬菇、蘑菇洗净,冬筍去皮,各切碎末;</P>
<P ><FONT face="Times New Roman">    </FONT>下<FONT face="Times New Roman">6</FONT>成热油中煸炒,再加料酒、酱油、白糖、味精、冬菇汤,烧开后勾厚芡,冷后成馅;</P>
<P ><FONT face="Times New Roman">    </FONT>将冬瓜选肉厚处用圆槽刀捅出<FONT face="Times New Roman">14</FONT>个圆柱形,皮不去掉,刻上花纹及文字后片下瓜皮,焯水后抹香油待用;</P>
<P ><FONT face="Times New Roman">    </FONT>冬瓜柱掏空填上馅,放盘中,上笼蒸<FONT face="Times New Roman">10</FONT>分钟取出装盘,并饰以刻好的瓜皮,盘中汤汁烧开调好味后勾芡,浇在冬瓜盅上即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >柿子草菇</P>
<P ><FONT face="Times New Roman">    </FONT>原料:</P>
<P ><FONT face="Times New Roman">    </FONT>西红柿<FONT face="Times New Roman">10</FONT>只约<FONT face="Times New Roman">1000</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>油菜叶<FONT face="Times New Roman">10</FONT>片</P>
<P ><FONT face="Times New Roman">    </FONT>草菇<FONT face="Times New Roman">450</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>制法:</P>
<P ><FONT face="Times New Roman">    </FONT>将油菜叶治净焯水,捞出抹上香油,摆在盘中。</P>
<P ><FONT face="Times New Roman">    </FONT>西红柿去皮,切去根部挖出內瓤开口朝下,码在油菜叶上,草菇治净下<FONT face="Times New Roman">4</FONT>成熟的油中略炒,再加料酒、酱油、白糖、素鮮汤、味精煸炒,勾芡后装入西红柿內即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >蜜汁火腿</P>
<P ><FONT face="Times New Roman">    </FONT>原料:</P>
<P ><FONT face="Times New Roman">    </FONT>火腿<FONT face="Times New Roman">1</FONT>方块莲子或红枣<FONT face="Times New Roman">4</FONT>两</P>
<P ><FONT face="Times New Roman">    </FONT>碎冰糖<FONT face="Times New Roman">5</FONT>大匙土司<FONT face="Times New Roman">7</FONT>片太白粉少许</P>
<P ><FONT face="Times New Roman">    </FONT>水<FONT face="Times New Roman">1/2</FONT>碗调味料:盐、味精、胡椒粉、麻油各少许</P>
<P ><FONT face="Times New Roman">    </FONT>做法:</P>
<P ><FONT face="Times New Roman">    1.</FONT>火腿去皮洗净<FONT face="Times New Roman">,</FONT>入锅中煮<FONT face="Times New Roman">30</FONT>分钟后,取出放凉<FONT face="Times New Roman">,</FONT>切成<FONT face="Times New Roman">7</FONT>厘米左右的长薄片。</P>
<P ><FONT face="Times New Roman">    2.</FONT>莲子先入水中煮软,沥干水分。</P>
<P ><FONT face="Times New Roman">    3.</FONT>将火腿片排列在汤碗内,中间放入莲子,加上碎糖<FONT face="Times New Roman">2</FONT>大匙,入蒸具中蒸<FONT face="Times New Roman">2</FONT>小时,蒸出来的汤汁倒掉不用。</P>
<P ><FONT face="Times New Roman">    4.</FONT>另用小锅,加水<FONT face="Times New Roman">1/2</FONT>碗、碎冰糖<FONT face="Times New Roman">3</FONT>大匙煮溶,再以太白粉水勾成薄汁,淋在倒扣于大盘中火腿上。切去土司四周硬边,对切两半,并从中间片开至<FONT face="Times New Roman">2/3</FONT>处,蒸软取出,与蜜汁火腿夹食。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >火腿鸳鸯夹</P>
<P ><FONT face="Times New Roman">    </FONT>原料:   </P>
<P ><FONT face="Times New Roman">    </FONT>火腿<FONT face="Times New Roman">50</FONT>克、虾肉<FONT face="Times New Roman">250</FONT>克、面粉<FONT face="Times New Roman">500</FONT>克、蛋<FONT face="Times New Roman">50</FONT>克、盐<FONT face="Times New Roman">15</FONT>克、味精<FONT face="Times New Roman">5</FONT>克、糖<FONT face="Times New Roman">25</FONT>克  </P>
<P ><FONT face="Times New Roman">    </FONT>制法:</P>
<P ><FONT face="Times New Roman">    </FONT>将虾肉搅烂,配上盐、味精做成虾饺。把面粉、蛋搓成面团压薄片;</P>
<P ><FONT face="Times New Roman">    </FONT>火腿切成日字形薄片,二片中间放上虾饺,包上薄面皮,蒸熟上碟。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >蜜汁火方</P>
<P ><FONT face="Times New Roman">    </FONT>原料:   </P>
<P ><FONT face="Times New Roman">    </FONT>火腿<FONT face="Times New Roman">600</FONT>克、莲子<FONT face="Times New Roman">150</FONT>克、冰糖<FONT face="Times New Roman">150</FONT>克、白糖<FONT face="Times New Roman">15</FONT>克、水菱粉<FONT face="Times New Roman">10</FONT>克、绍兴酒<FONT face="Times New Roman">2.5</FONT>克</P>
<P ><FONT face="Times New Roman">    </FONT>制法:</P>
<P ><FONT face="Times New Roman">    </FONT>把火腿洗净,投入水锅煮两小时,取出,去骨,取火腿(上方)一块,放入碗内,加入冰糖、清水、绍兴酒,上蒸笼一小时后取出;</P>
<P ><FONT face="Times New Roman">    </FONT>莲子蒸酥取出,铺在火腿碗内,撒上冰糖,上蒸笼至火腿酥烂取出;</P>
<P ><FONT face="Times New Roman">    </FONT>把原汁滗到锅中,加入清水、白糖,待烧沸后,用水菱粉勾芡,浇在火腿上即成。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
发表于 2005-8-15 18:18:00 | 显示全部楼层 | 来自湖北
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