扒原殼鮑魚菜譜食譜中英文對照中餐西餐

2023年12月4日發(作者：陵節而施什么意思)

-

扒原殼鮑魚、Braid

original shell

abalone,

主料：鮑魚 400克 草魚 200克

Main

ingredients:Abalone

400 g, 200 g grass

carp

輔料： 火腿 25克 雞蛋清 50克 冬筍 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)

調料：黃酒 15克 味精 3克 大蔥 2克 姜

2克 鹽 10克 雞油

25克 各適量 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.

制作過程 production

process

1. 將帶殼鮑魚洗凈，放入沸水中稍煮， 然后撈出把肉挖出來，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. 凈冬筍、火腿1,肉均切成長3 厘米，寬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. 草魚宰殺治凈，片取凈肉200克，切片洗凈剁成泥，放入 碗內； 3. kill and clean

grass carp , take

200 g net meat,

slice and wash

clean,chopped into

mud, place it into

a bowl. 4. 魚泥內加濕淀粉、黃酒、味精、精鹽、雞蛋清、蔥姜末， 攪拌均勻，倒在大平盤內攤平；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. 將鮑魚殼放在含堿5％的沸水中，用毛刷或草根刷子刷洗 干凈，再入開水煮過撈出控干水分；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.

洗凈的鮑魚殼口朝上，整齊地擺在魚料子上，讓其站住坐 穩，上籠蒸5 分鐘取出；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. 炒勺內倒入清湯500毫升，加精鹽、黃酒、火腿、冬筍、 豌豆、鮑魚片燒沸撇去浮沫，用漏勺撈出，平放在鮑魚殼內 ；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. 鍋內湯用濕淀粉勾芡，淋上雞油，澆在鮑魚上即成。pouring wet

starch with soup in pot , pour chicken

oil on abalone,

Serve.

極品精品原燉盅 佛跳墻、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：水發魚翅500克、凈鴨肫6個、水發刺參

250克、鴿蛋12個、凈肥母雞1只、水發花冬菇200克、水發豬 蹄筋250克、豬肥膘肉95克、大個豬肚1個、姜片75克、羊肘 500克、蔥段95克、凈火腿腱肉150克、桂皮10克、炊發干貝

125克、紹酒2500克、凈冬筍500克、味精10克、水發魚唇250

克、冰糖75克、魴肚125克、上等醬油75克、金錢鮑1000克、

豬骨湯1000克、豬蹄尖1000克、熟豬油1000克、凈鴨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.

-