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[分享中华食谱--其它类]

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发表于 2005-8-15 14:01:00 | 显示全部楼层 |阅读模式
<P >中华食谱<FONT face="Times New Roman">--</FONT>其它类</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >一、蟹籽紫菜寿司饭</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >食味</P>
<P >蟹籽不但鲜味,而且口感特别,伴着蛋香和寿司饭,很开胃。</P>
<P >贴士</P>
<P ><FONT face="Times New Roman">1</FONT>、寿司饭很饱肚,用细饭盒即可。</P>
<P ><FONT face="Times New Roman">2</FONT>、此饭冻食风味更佳,放在雪柜的低层温度刚好。</P>
<P >材料</P>
<P >蟹籽<FONT face="Times New Roman">1</FONT>盒,紫菜<FONT face="Times New Roman">3</FONT>包,蛋<FONT face="Times New Roman">2</FONT>只,寿司米半碗。</P>
<P >调味料</P>
<P >寿司醋<FONT face="Times New Roman">4</FONT>茶匙。</P>
<P >做法</P>
<P ><FONT face="Times New Roman">1</FONT>、寿司米煮熟后,加入寿司醋拌匀,放置<FONT face="Times New Roman">30</FONT>分钟,备用。</P>
<P ><FONT face="Times New Roman">2</FONT>、将蛋发匀,煎熟后切碎;紫菜剪碎备用。</P>
<P ><FONT face="Times New Roman">3</FONT>、将蟹籽捞入其中一半寿司饭内,另一半寿司饭捞入紫菜。</P>
<P ><FONT face="Times New Roman">4</FONT>、将紫菜寿司饭铺在便当的底部,压平之后,铺上蟹籽寿司饭,面头再铺上碎蛋即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >二、同心协力</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >特点<FONT face="Times New Roman"> </FONT>玉白映翠绿<FONT face="Times New Roman">,</FONT>爽脆清香<FONT face="Times New Roman">.</FONT></P>
<P >原料</P>
<P ><FONT face="Times New Roman">   </FONT>用料<FONT face="Times New Roman">: </FONT>红萝卜<FONT face="Times New Roman">2</FONT>条、马蹄<FONT face="Times New Roman">12</FONT>粒、干贝<FONT face="Times New Roman">12</FONT>粒、芥兰<FONT face="Times New Roman">12</FONT>棵</P>
<P ><FONT face="Times New Roman">   </FONT>调味料<FONT face="Times New Roman">: </FONT>蚝油<FONT face="Times New Roman">1</FONT>汤更、酱油<FONT face="Times New Roman">1</FONT>汤更、生抽<FONT face="Times New Roman">1</FONT>汤更、鸡精粉<FONT face="Times New Roman">1/2</FONT>茶匙、糖<FONT face="Times New Roman">1/2</FONT>茶匙、麻油少许<FONT face="Times New Roman"> </FONT>上汤<FONT face="Times New Roman">200</FONT>克、茨粉<FONT face="Times New Roman">2</FONT>汤更加<FONT face="Times New Roman">3</FONT>汤清水<FONT face="Times New Roman">.</FONT></P>
<P >制作过程</P>
<P ><FONT face="Times New Roman">   </FONT>将红萝卜切成圆形<FONT face="Times New Roman">12</FONT>粒,马蹄去皮,芥兰切成二寸长形,然后一起飞水。干贝蒸<FONT face="Times New Roman">45</FONT>分钟备用。将以上<FONT face="Times New Roman">4</FONT>种材料摆在圆碟上蒸<FONT face="Times New Roman">10</FONT>分钟即可。把一汤更生油倒进镬里烧热,把调味料倒入镬内煮滚,把茨粉淋在碟上的材料上即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >三、莲年百合</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >原料:鲜百合<FONT face="Times New Roman">3</FONT>两<FONT face="Times New Roman">,</FONT>嫩莲藕<FONT face="Times New Roman">3</FONT>两</P>
<P >调料:西芹<FONT face="Times New Roman">2</FONT>两<FONT face="Times New Roman">,</FONT>冬菇<FONT face="Times New Roman">5-6</FONT>只<FONT face="Times New Roman">,</FONT>胡萝卜数片<FONT face="Times New Roman">,</FONT>姜<FONT face="Times New Roman">1</FONT>片</P>
<P >制作:</P>
<P ><FONT face="Times New Roman">1 </FONT>浸软冬菇,加入少许姜汁、及幼盐拌匀,隔水蒸熟,待用。</P>
<P ><FONT face="Times New Roman">2 </FONT>西芹撕筋后洗净,斜切薄块;莲藕去皮洗净,切成一分厚薄片。</P>
<P ><FONT face="Times New Roman">3 </FONT>鲜百合剥成瓣厚,洗净,沥干水分。</P>
<P ><FONT face="Times New Roman">4 </FONT>烧热<FONT face="Times New Roman">2</FONT>汤匙油,爆香姜片,加入调味料、鲜百合和胡萝卜花兜炒片刻,至材料熟及入味,而汁料略为收干,加入冬菇拌炒匀,即可上碟供食。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >四、合菜盖被</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >所属菜系<FONT face="Times New Roman">  </FONT>北京菜</P>
<P >所属类型<FONT face="Times New Roman">  </FONT>中厨靓菜</P>
<P >基本特点<FONT face="Times New Roman">  </FONT>造型美观,多料多味。</P>
<P >基本材料<FONT face="Times New Roman">  </FONT>鸡蛋汁<FONT face="Times New Roman">150</FONT>克,猪肉<FONT face="Times New Roman">150</FONT>克,豆芽菜<FONT face="Times New Roman">150</FONT>克,菠菜<FONT face="Times New Roman">100</FONT>克,泡好的粉丝<FONT face="Times New Roman">100</FONT>克,盐<FONT face="Times New Roman">3</FONT>克,料酒<FONT face="Times New Roman">5</FONT>克,姜汁<FONT face="Times New Roman">5</FONT>克,味精<FONT face="Times New Roman">3</FONT>克,葱丝<FONT face="Times New Roman">5</FONT>克,酱油<FONT face="Times New Roman">10</FONT>克,油<FONT face="Times New Roman">125</FONT>克</P>
<P >具体做法</P>
<P >(<FONT face="Times New Roman">1</FONT>)猪肉切成3厘米长的帘子棍丝,豆芽菜去两头洗净,菠菜择好洗净切寸段,粉丝煮熟码在盘中。</P>
<P >(2)起锅放底油烧热,投入肉丝煸炒,放入葱丝炒出香味,放入豆芽菜旺火烹炒,倒入酱油、盐、料酒、姜汁、味精,放菠菜翻炒,淋少许明油出锅,盛在盘中的粉丝上。</P>
<P >(3)另起锅放油将鸡蛋煎熟,出锅盖在盘中菜上即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >五、李鸿章杂烩</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >原料</P>
<P >猪肉脊肉<FONT face="Times New Roman">150</FONT>克</P>
<P >鲜辣椒<FONT face="Times New Roman">50</FONT>克</P>
<P >青豆<FONT face="Times New Roman">50</FONT>克</P>
<P >香菇<FONT face="Times New Roman">50</FONT>克</P>
<P >烹饪方法</P>
<P ><FONT face="Times New Roman">1.</FONT>海参、鱼肚、鱿鱼、玉兰片、腐竹、熟火腿切片;</P>
<P ><FONT face="Times New Roman">2.</FONT>猪肚、鸡肉、干贝加葱结、姜片、绍酒蒸透入味、切片;</P>
<P ><FONT face="Times New Roman">3.</FONT>熟白鸡肉、熟火腿切丝;鱼肉制茸上味,粘上干贝丝蒸熟;</P>
<P ><FONT face="Times New Roman">4.</FONT>将干贝球、各种原料和调料下入鸡汤烧烩入味,装碗蒸<FONT face="Times New Roman">5</FONT>分钟,滗出原汤勾芡,浇在杂烩上即成。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >六、冬菇肉丝炒米粉</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >食味</P>
<P >肉碎以冬菇及韭黄炒过,分外惹味。米粉索入肉汁,冬吸猪肉的香甜。</P>
<P >贴士</P>
<P ><FONT face="Times New Roman">1</FONT>、可购买一般快熟米粉,不用预先浸稔,减省处理时间。</P>
<P ><FONT face="Times New Roman">2</FONT>、放入微波炉加热时,可在饭盒面盖一张沾湿了的厨房用纸巾,以保食物的温度。</P>
<P >材料</P>
<P >冬菇<FONT face="Times New Roman">3</FONT>粒,韭黄(切段<FONT face="Times New Roman">2</FONT>两),肉碎<FONT face="Times New Roman">1</FONT>/<FONT face="Times New Roman">4</FONT>杯,快熟米粉<FONT face="Times New Roman">1</FONT>包。</P>
<P >调味料</P>
<P >盐半茶匙,老抽<FONT face="Times New Roman">4</FONT>茶匙,油<FONT face="Times New Roman">4</FONT>茶匙。</P>
<P >做法</P>
<P ><FONT face="Times New Roman">1</FONT>、冬菇先浸过夜,沥干切条。米粉飞水,沥干。</P>
<P ><FONT face="Times New Roman">2</FONT>、将肉碎、韭黄和冬菇炒至八成熟,盛起备用。</P>
<P ><FONT face="Times New Roman">3</FONT>、将镬烧热,加油,倒入米粉略炒,加入肉碎等料,放入调味料炒匀即可。吃时放入微波炉以中火加热<FONT face="Times New Roman">4</FONT>分钟即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >七、脆香山珍 </P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P ><FONT face="Times New Roman">   </FONT>此菜选用吉林东部山区所产的多种山野菜,经挂糊、炸制而成。纯绿色食品,富含营养,口味清香,脆嫩适宜。</P>
<P ><FONT face="Times New Roman">   </FONT>用料:剌嫩芽 山芹菜 蕨菜 山胡萝卜名<FONT face="Times New Roman">100g</FONT> 色拉油 精盐 味精 干淀粉 鸡蛋</P>
<P ><FONT face="Times New Roman">   </FONT>制法:将名种山菜切成段,放入精盐、味精,鸡蛋、干淀粉调均匀。勺内放入色拉油,烧至八成热,放入各种山菜炸脆装盘即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >八、安庆迎江寺素炒里脊丁</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P ><FONT face="Times New Roman">   </FONT>安庆迎江寺的素菜,颇有历史,相传还是徽帮素菜的起源地之一。早在清光绪年间,寺院的清茶素点就很有名。</P>
<P >制法:</P>
<P >(<FONT face="Times New Roman">1</FONT>)面筋切成<FONT face="Times New Roman">1.2</FONT>厘米见方的丁,胡萝卜切成<FONT face="Times New Roman">1.2</FONT>厘米的四喜花刀,蒜白切成<FONT face="Times New Roman">1.5</FONT>厘米长的象眼段。</P>
<P >(<FONT face="Times New Roman">2</FONT>)将面筋丁用开水略烫一下,再用干净布拭干水分,放碗内加盐、黄酒(<FONT face="Times New Roman">8</FONT>克)、干淀粉拌匀,制成里脊丁坯;取碗将各种调料兑汁待用。</P>
<P >(<FONT face="Times New Roman">3</FONT>)锅置旺火上,倒入芝麻油,花生米去皮放入六、七成熟的油锅内,炸至金黄色捞起;再将浆拌好的里脊丁坯投入四、五成热的油锅滑油,待其变乳白色时倒入漏勺沥油;趁热锅余油,先煸炒蒜白出香味,再放入胡萝卜煸炒,倒入里脊丁、花生米,烹入调好的汁,颠锅淋入麻油装盘即成。</P>
<P >特点:鲜香滑嫩,椒盐适口。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >九、贝丝扒菜胆</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >介绍</P>
<P ><FONT face="Times New Roman">   </FONT>广州家常菜肴。以芥菜心为主料,配以水发干贝烹制而成。成菜后菜形整齐,色泽青亮,汁汤浓厚,菜胆香脆,清淡爽口。 </P>
<P >原料</P>
<P >干贝<FONT face="Times New Roman">50</FONT>克,芥菜心<FONT face="Times New Roman">600</FONT>克,小苏打<FONT face="Times New Roman">5</FONT>克,高汤<FONT face="Times New Roman">100</FONT>克,精盐<FONT face="Times New Roman">10</FONT>克,淀粉水<FONT face="Times New Roman">20</FONT>克,油<FONT face="Times New Roman">50</FONT>克,味精<FONT face="Times New Roman">1</FONT>克。</P>
<P >烹饪方法</P>
<P ><FONT face="Times New Roman">1.</FONT>干贝先用热水泡软,连水放入锅中蒸<FONT face="Times New Roman">1</FONT>小时后取出,撕成丝状待用;</P>
<P ><FONT face="Times New Roman">2.</FONT>芥菜心切成<FONT face="Times New Roman">2</FONT>厘米长形,取半锅水煮开后加入小苏打,并投入芥菜心烫软后取出冲凉;</P>
<P ><FONT face="Times New Roman">3.</FONT>锅中加入高汤、精盐、淀粉水,并倒入菜心及干贝煮开,用淀粉水勾芡即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >粤菜漂洋过海</P>
<P ><FONT face="Times New Roman">   </FONT>在美国的所有中菜馆中,广东风味一直独占鳌头。这是因为一百多年前,广东一带的贫苦百姓,为了谋生,陆续来到美国当华工。初到美国,一是对那里饮食生活不习惯,二是也无法问津那里昂贵的食物,所以办起了既经济实惠,又适合中国口味的中国菜馆。开始时个别西方人偶尔光顾中餐馆,多数被中国美味菜肴所倾倒,一传十,十传百,大家都慕名而来,满意而去。于是广东风味菜肴在美国很受欢迎。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >十、吃鲜花</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >百合豆腐</P>
<P >材料:百合花<FONT face="Times New Roman">2</FONT>朵、豆腐<FONT face="Times New Roman">1</FONT>块、番茄<FONT face="Times New Roman">1</FONT>个、青椒<FONT face="Times New Roman">1</FONT>个、蒜头、鸡汤适量。</P>
<P >做法:</P>
<P ><FONT face="Times New Roman">1</FONT>、百合花瓣以盐水洗净,滚水烫后备用;</P>
<P ><FONT face="Times New Roman">2</FONT>、番茄表面划十字,用滚水烫后,剥皮、切块备用;青椒洗净切块,豆腐切块,蒜头切片;</P>
<P ><FONT face="Times New Roman">3</FONT>、油爆蒜片后,加入百合花瓣快炒,依次将青椒、豆腐、番茄倒入,淋入鸡汤,烩煮<FONT face="Times New Roman">3</FONT>分钟;</P>
<P ><FONT face="Times New Roman">4</FONT>、起锅前用少许淀粉勾芡,放盐、糖少许,再淋上香油润色即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >玫瑰飘香</P>
<P >原料:里脊肉<FONT face="Times New Roman">300</FONT>克、玫瑰花<FONT face="Times New Roman">2</FONT>朵、洋葱半个、青椒<FONT face="Times New Roman">1</FONT>个、蛋<FONT face="Times New Roman">2</FONT>个。</P>
<P >做法:</P>
<P ><FONT face="Times New Roman">1</FONT>、里脊肉逆纹切成薄片,以少许盐、一匙淀粉、一个蛋清腌制<FONT face="Times New Roman">3</FONT>分钟;</P>
<P ><FONT face="Times New Roman">2</FONT>、剩下的蛋黄再加一个蛋打成蛋液,炒熟备用,玫瑰花瓣以盐水洗净备用;</P>
<P ><FONT face="Times New Roman">3</FONT>、里脊肉用<FONT face="Times New Roman">4</FONT>大匙油翻炒,沥去油后备用;洋葱爆香,加入青椒块,加一匙米酒,加入玫瑰花瓣,炒出清香;</P>
<P ><FONT face="Times New Roman">4</FONT>、加入里脊肉及蛋片,以少许盐和黑胡椒调味即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >梅花鲫鱼火锅</P>
<P >原料:梅花<FONT face="Times New Roman">50</FONT>克,鲫鱼<FONT face="Times New Roman">750</FONT>克,鸡脯肉<FONT face="Times New Roman">200</FONT>克,猪腰子<FONT face="Times New Roman">250</FONT>克,鸡肫<FONT face="Times New Roman">250</FONT>克,炸花生仁<FONT face="Times New Roman">25</FONT>克,大白菜嫩叶、菠菜心、粉条各<FONT face="Times New Roman">100</FONT>克,姜、葱、盐、油、黄酒等调料适量。</P>
<P >做法:</P>
<P ><FONT face="Times New Roman">1</FONT>、鱼肉、鸡脯肉、鸡肫、腰子切成薄片;</P>
<P ><FONT face="Times New Roman">2</FONT>、梅花取瓣去蒂,花生仁剁碎,均分别放入锅内;鱼头、鸡骨等熬成汤,将汤注入锅内;</P>
<P ><FONT face="Times New Roman">3</FONT>、各人随自己的爱好,选主配料投入火锅,涮后蘸调料食用即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >梅花蛋</P>
<P >原料:鸡蛋及梅花各适量。</P>
<P >做法:</P>
<P ><FONT face="Times New Roman">1</FONT>、在鸡蛋的一端开个小孔,每个鸡蛋内放<FONT face="Times New Roman">7</FONT>朵梅花,然后封住口;</P>
<P ><FONT face="Times New Roman">2</FONT>、将鸡蛋入锅蒸熟,去掉梅花食鸡蛋即可。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
<P >梅花鸡块汤</P>
<P >原料:鸡块<FONT face="Times New Roman">500</FONT>克,鲜汤<FONT face="Times New Roman">1000</FONT>克,豌豆<FONT face="Times New Roman">50</FONT>克,梅花瓣适量。味精、盐、胡椒粉等调配料适量。</P>
<P >做法:原料、调配料入锅制成汤,撒入梅花瓣即成。</P>
<P ><FONT face="Times New Roman"> <p></p></FONT></P>
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