扒原壳鲍鱼菜谱食谱中英文对照中餐西餐

2023年12月4日发(作者：陵节而施什么意思)

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扒原壳鲍鱼、Braid

original shell

abalone,

主料：鲍鱼 400克 草鱼 200克

Main

ingredients:Abalone

400 g, 200 g grass

carp

辅料： 火腿 25克 鸡蛋清 50克 冬笋 50克 豌豆 15克 淀粉(玉米) 20克

Accessories: 25 g

Ham , 50 g egg

white,50g winter

bamboo shoot ,15 g

peas, 20 g starch

(corn)

调料：黄酒 15克 味精 3克 大葱 2克 姜

2克 盐 10克 鸡油

25克 各适量 Seasonings:15 g

yellow Rice wine ,3

g MSG , 2 g green

Chine onion , 2g

ginger ,10 g

salt,25 g chicken

oil each moderate

amount.

制作过程 production

process

1. 将带壳鲍鱼洗净，放入沸水中稍煮， 然后捞出把肉挖出来，片成0.16厘米厚的片；

1. Clean the shell

abalone, slightly

cooked in boiling

water, then remove

to dig out the meat,

slice into 0.16 cm

thick slices. 2. 净冬笋、火腿1,肉均切成长3 厘米，宽1.2 厘米，厚0.16 厘米的片；

bamboo

shoots, cut all ham

into 3 cm long, 1.2

cm wide, 0.16 cm

thick slices;

3. 草鱼宰杀治净，片取净肉200克，切片洗净剁成泥，放入 碗内； 3. kill and clean

grass carp , take

200 g net meat,

slice and wash

clean,chopped into

mud, place it into

a bowl. 4. 鱼泥内加湿淀粉、黄酒、味精、精盐、鸡蛋清、葱姜末， 搅拌均匀，倒在大平盘内摊平；4.

add wet starch in the fish mud ,

yellow rice wine,

monosodium

glutamate,refined

salt, egg white,

onion and ginger

minces, stir

uniformly, pour in

the dish and

flattened; 5. 将鲍鱼壳放在含碱5％的沸水中，用毛刷或草根刷子刷洗 干净，再入开水煮过捞出控干水分；5. Put the

abalone shell in

containing 5%

alkali boiling

water, scrubed

clean with a brush

or grassroots

brush , reentry

boiling water and

boiled, remove and dry moisture ; 6.

洗净的鲍鱼壳口朝上，整齐地摆在鱼料子上，让其站住坐 稳，上笼蒸5 分钟取出；6.

Wash the abalone

shell mouth up,

neatly placed on

the fish material,

let it stand and

sit steady, remove

after the cage steamed for 5

minutes;7. 炒勺内倒入清汤500毫升，加精盐、黄酒、火腿、冬笋、 豌豆、鲍鱼片烧沸撇去浮沫，用漏勺捞出，平放在鲍鱼壳内 ；pour 500 ml

broth in wok, add

refined salt,

Yellow rice Wine,

ham, winter bamboo shoots, peas,

abalone slices,

boiled and skim

floating foam,

remove with a

colander,flatly

placed in the

abalone shell;8. 锅内汤用湿淀粉勾芡，淋上鸡油，浇在鲍鱼上即成。pouring wet

starch with soup in pot , pour chicken

oil on abalone,

Serve.

极品精品原炖盅 佛跳墙、Fotiaoqiang－－Steamed Abalone

with Shark’s Fin

and Fish Maw in

Broth (Lured by its

delicious aroma

even the Buddha

jumped over the wall to eat this

dish.)食材原料：水发鱼翅500克、净鸭肫6个、水发刺参

250克、鸽蛋12个、净肥母鸡1只、水发花冬菇200克、水发猪 蹄筋250克、猪肥膘肉95克、大个猪肚1个、姜片75克、羊肘 500克、葱段95克、净火腿腱肉150克、桂皮10克、炊发干贝

125克、绍酒2500克、净冬笋500克、味精10克、水发鱼唇250

克、冰糖75克、鲂肚125克、上等酱油75克、金钱鲍1000克、

猪骨汤1000克、猪蹄尖1000克、熟猪油1000克、净鸭1只。

Buddha jumps over

the wall, ingredients : 500 g

water soaked

shark's fin, 6

pieces net duck

gizzard, 250 g

water hair a

cucumber , 12

pigeon eggs, 1 net

fat hen, 200 g

water dried flower

mushroom, water

pork tendon 250 g, 95 g pork fat meat,

1 big pork

stomach,75 g ginger

slices, 500g sheep

elbow, 95 g

scallion

gments ,150 g net

ham shank,10 g

cinnamon peel, 125

g scallops, 2500 g

shaoshing

yellowwine, 500 g net winter bamboo

shoot, 10 g

monosodium

glutamate,250 g

water hair shark's

lip, 75 g crystal

sugar, 125 g bream

maw , 75 g quality

soy sauce, 1000 g

gold money abalone,

1000 g pork bone

soup, 1000 g trotters tip, 1000

g cooked lard,one

net duck.

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