繡球燕萊是以豆腐糝，籮卜為主要原料製作的菜品。
基本介紹
- 中文名：繡球燕萊
- 主要食材：豆腐糝，籮卜
- 輔料：綠葉時蔬 .
- 調料：精鹽
中文介紹,英文說明,
中文介紹
繡球燕萊
〔主料輔料〕
豆腐糝 .300克味素 .3克
籮卜 300克胡椒粉 3克
綠葉時蔬 .10克乾澱粉 .500克
水發髮菜 .10克（約耗70克）
素火腿 10克香油 .10克
精鹽 .5克素清湯 .800克
烹製方法
2.素清湯燒沸，加鹽、胡椒粉、味素及香油，注入湯碗中即成。
工藝關鍵
1.豆腐修製法：豆腐500克，雞蛋清4個，乾水豆粉10克，味素1克，胡椒粉0.3克，鹽適量。用刀將豆腐皮片切去，在盆內搗爛成泥，用籮篩過濾後，再用乾淨布帕包緊，吊乾水分。將雞蛋清用竹筷用力攪撣，直至呈白色泡沫狀。然後把豆腐泥、水豆粉、味素、胡椒粉、鹽調勻，加入調好的雞蛋清，混合攪泡即成糝。
2.燕菜製法：白蘿蔔1個300克，乾澱粉300克（實耗60克）。將白蘿蔔（冬瓜、胡蘿蔔亦可）洗淨去皮，四周用刀修成正方體，再用刀切成簿片，再切成銀針絲，約長10厘米0.1厘米見方。豆粉研成粉末用小籮篩篩一遍。然後，將銀針狀蘿蔔絲用於淨紗布輕輕振乾其表面水分，均勻地沾上乾細豆粉，輕輕抖散。待鍋內水燒沸，下蘿蔔絲，此時火候不宜大，燙熟撈出用清水漂好即為燕菜。
風味特點
湯汁清澈，繡球飄浮，色澤調和，口味鹹鮮
英文說明
Hydrangea Yan Lai
Main ingredient accessories〕 〔
Tofu mix .3 grams .300 grams of MSG
3 grams carrots 300 grams pepper
.10 Grams of green leafy vegetables in grams of dry starch .500
Water in Nostoc .10 grams (about consumption of 70 grams)
Prime .10 grams ham 10 grams of sesame oil
.5 Grams of salt broth .800 grams of prime
Cooking methods
1. Luo Buqie filaments, rolling on the dry starch into the boiling pot cook until golden, into serving bowls. Seasonal vegetables, vegetarian ham, cut filaments; Nostoc cut into short sections together evenly; tofu mix extruded round, and roll on the silk seasonal vegetables, vegetarian ham wire, steamed into the cage, take out also into serving bowls.
2. Shaofei prime broth, salt, pepper, MSG and sesame oil, into serving bowls and Serve.
Key Technology
1. Tofu Revised Method: 500 grams of bean curd, egg white 4, dry water, 10 g soybean powder, monosodium glutamate 1 g, 0.3 g pepper, Salt to taste. Bean Curd knife to cut away pieces, smashed into the mud in the basin, with a basket sieve filtration, and then a clean handkerchiefs package tight, hang dry water. Forced to use chopsticks to stir egg Shan, until white foam. And then the tofu mud, water powder, monosodium glutamate, pepper, salt and mix thoroughly, adding a good egg transfer, mixed stirred bubble Serve grits.
2. Yancai Method: white radish 1 300 grams, 300 grams of dry starch (real consumption of 60 grams). The white radish (melon, carrots also) Wash skin, around the knife marble cube, and then a knife to cut into sheets, then cut into needles wire, about 10 cm long 0.1 cm square. Soybean meal into powder with a small basket sieve again. Then, the needles used for the net-like radish dry gauze gently rapping the surface water, evenly coat dry fine powder, gently shake powder. Shaofei be pan of water, under the radish, then level of attainment should not be big, boiled with water float well shall remove and Yan Cai.
Flavor characteristics
Clear soup, Hydrangea floating, harmonic color, taste salty
