白油苦笋
休斯顿火箭英文原料：鲜苦笋尺骨400克
调料：食盐2克 味精1克bty 胡椒粉tongtong天动1克 料酒5克 水淀粉5克 奶汤150克 鸡油25克 芝麻油5克
制作：
1．将鲜苦笋去壳、剖开，下沸水锅中焯熟，再用清水漂冷，切成0.2ll厘米厚的片。
2．锅置火上，下奶汤、鸡油、食盐、胡椒粉、料酒、苦笋烧入味，下味精、水淀粉、芝麻油，汁浓稠时起锅即成。
特色：汁色乳白，咸鲜微苦，滋味清香。
九寨沟英文简介Stir-fried Bitter Bamboo Shoots
nosIngredients:
400g bitter bamboo shoots
Spices:
2011上海高考英语2g salt
1g MSG
1g pepper powder
5g cooking wine
5g mixture of water and starch
150g milky stock
25g chicken fat oil
5g same oil
Preparation:
1. Peel the bitter bamboo shoots, halve and blanch. Remove into cold water, rin till cold and then cut into 0.2cm-thick slices.
2. Heat a wok over fire, add the milky stock, chicken fat oil, salt, pepper powder, cooking wine and bitter bamboo shoots, then brai till the bamboo shoots have absorbed the flavors of the condiments. Add MSG, mixture of water and starch, same oil and go on simmering till the sauce thickens. Remove from the fire and transfer to a rving dish.
Features: milky soup; salty, delicate and slightly bitter taste; fragrant smell
