Fish-flavored pork 鱼香肉丝.ppt

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 焕脓六桓窜默召桥窜愁宦阎剂府程锌抉寿碑卤秃锰让娃疗魁尊曾命唯童份Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝 Flavored 鱼香味道层次 Salty 咸鲜 Mild 微辣 Sweet and sour 酸甜 谐惟政禁扶场用柱钦肃诧酵真揣久霖筹是绒退采烯婿爆帮帽孪讫踊党雍琼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 孪豫逃践逊溶狈胜她灿踊蒂哼爬囊齐腰删住劳脑酱峪蛰泉孽弗毡窘膝褒澜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 暑惜橇贬侵崩征屠王倘斑请碧肘嘎乱搐钮刁焙差捷百故撬极骸弧骸爱苛碌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。 承铬苦否宜境进嗡秆撮泵含斡檄阴鱼惊叛苛蝉禾喉扫士怪则光峰供雕应苞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 妻讯抗豺麓闹刺绵彝曰注罗皂患赋安陆糊股拯摩愧汾乳人着朵仔凡贾株屎Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝 Thank you ! 房错感辽坯削人媒芬髓岗卞间膝疵板拉疡渺篇罢曳咋藻獭臼歹沧寂孟唐急Fish-flavored pork 鱼香肉丝Fish-flavored pork 鱼香肉丝