饮食-色菜小吃做法集锦（DOC 52页）

1 小吃做法集锦 2 2 闽菜（福建）特色菜 五香鱼 ······························································································· 1 五香酥鳝丝 ························································································· 1 乡村嫩鸡 ···························································································· 1 香橙玉米鱼 ························································································· 2 香炸芝麻大虾 ······················································································ 2 响铃海参 ···························································································· 2 阳朗鸡 ······························································································· 3 芫爆散丹 ···························································································· 3 盐水虾 ······························································································· 3 盐煎肉 ······························································································· 3 扬州煮干丝 ························································································· 4 蟹黄活虾 ···························································································· 4 川菜特色菜 夫妻肺片 ···························································································· 4 泡椒鳝片 ···························································································· 5 回锅鱼片 ···························································································· 5 爽口老坛子 ························································································· 5 泡菜鱼 ······························································································· 6 泡椒凤爪 ···························································································· 6 泡酸菜烧鸡 ························································································· 7 麻辣鲫鱼 ···························································································· 7 麻辣田鸡腿 ························································································· 7 南林香鸭 ···························································································· 7 啤酒鱼 ······························································································· 8 家常茄子 ···························································································· 8 酸辣汤 ······························································································· 8 上海特色菜 水晶虾仁 ···························································································· 9 清蒸大闸蟹 ························································································· 9 湖南特色菜 自制干锅香辣油 ·················································································· 10 干锅排骨 ··························································································· 10 干 锅酱的做法 ····················································································· 10 雨花干锅鱼 ························································································ 10 干锅肥肠 ··························································································· 11 3 冰糖湘莲 ··························································································· 11 锅贴鱼 ······························································································ 11 酸辣狗肉 ··························································································· 12 柴把鱼 ······························································································ 12 红椒酿肉 ··························································································· 13 雪菜黄鱼 ··························································································· 13 炸八块 ······························································································ 13 麻仁酥鸭 ··························································································· 14 洞庭金龟 ··························································································· 14 剁椒鱼头 ··························································································· 14 苦瓜炒腊肉 ························································································ 15 腊味合蒸 ··························································································· 15 可乐鸡翅 ··························································································· 16 腐乳鸡翅 ··························································································· 16 刘关张 ······························································································ 16 葡汁排骨煲 ························································································ 17 口味虾 (麻辣小龙虾 ) ············································································· 17 炒血鸭 ······························································································ 18 干锅鸡 ······························································································ 19 干菜焖肉 ··························································································· 19 腐乳扣肉 ··························································································· 19 锅烧肉 ······························································································ 20 腐乳虾 ······························································································ 20 南风鸡、鸭 ························································································ 20 潇湘猪手 ··························································································· 21 灯影牛肉 ··························································································· 21 杭州特色菜 东坡肉 ······························································································ 22 叫化童鸡 ··························································································· 23 西湖醋鱼 ··························································································· 24 蜜汁火方 ··························································································· 24 杭州酱鸭 ··························································································· 25 宋嫂鱼羹 ··························································································· 26 苏菜特色菜 蒜香鲶鱼 ··························································································· 27 香辣牛肉 ··························································································· 27 4 4 香辣虾 ······························································································ 27 油泼鸡 ······························································································ 27 整鱼两吃 ··························································································· 28 纸包三鲜 ··························································································· 28 盐酥鸡块 ··························································································· 29 原味鲜鱼汤 ························································································ 29 渐菜特色菜 好丝百叶 ··························································································· 29 合菜盖被 ··························································································· 30 红焖寿龟 ··························································································· 30 黄焖全鸡 ··························································································· 30 黄焖甲鱼 ··························································································· 31 浑婆鱼头 ··························································································· 31 鸡火干丝 ··························································································· 31 鸡里爆 ······························································································ 32 极地冰川 ··························································································· 32 尖椒炒腊肉 ························································································ 32 鲁菜特色菜 扒羊肉条 ··························································································· 32 葱烧海参 ··························································································· 33 醋椒鱼 ······························································································ 33 粉蒸牛肉 ··························································································· 33 符离集烧鸡 ························································································ 34 红烩肉杂拌 ························································································ 34 霸王别姬 ··························································································· 35 白斩河田鸡 ························································································ 35 半煎煮鱼 ··························································································· 35 含羞丸子 ··························································································· 36 粤菜特色菜 芹黄烧鱼条 ························································································ 36 清汤柴把鸭 ························································································ 36 家常豆腐汤 ························································································ 37 其它特色菜 韩国白煮肉 ························································································ 37 北京烤鸭 ··························································································· 37 炸烹螃蟹 ··························································································· 38 5 蒜油鱼 ······························································································ 38 酸菜豆花汤 ························································································ 38 风味炒烤羊排 ····················································································· 39 老醋花生米 ························································································ 39 油焖鲜香菇 ························································································ 39 风味小吃类 银粉牛肉丝 ························································································ 40 炸臭豆腐 ··························································································· 40 驴打滚 ······························································································ 40 麻香三丝冷面 ····················································································· 40 难得糊涂 ··························································································· 41 牛打滚 ······························································································ 41 糯米藕 ······························································································ 41 四川凉面 ··························································································· 41 辣酱面 ······························································································ 42 炒米粉 ······························································································ 42 过桥米线 ··························································································· 42 哈尔滨五香牛肉干 ··············································································· 43 鸡丝米粉 ··························································································· 43 担担面 ······························································································ 44 家 庭凉面 ··························································································· 44 芝麻 南瓜饼 ························································································ 44 翡翠麻椒凉面 ····················································································· 44 家常咖喱饭 ························································································ 45 团圆肉饼 ··························································································· 45 羊肉汆面 ··························································································· 45 1 闽菜（福建）特色菜 五香鱼 【 原料 】 ：鲤鱼 500 克，盐 20 克，花椒 10 克，味精 10 克，大料 10 克，糖 10 克，桂皮 10 克，料酒 100 克，酱油 50 克，醋 150 克，葱姜各 50 克，香油 50 克 【 制作 】 ： 头，去鳍，去尾取内脏，冲洗干净待用。 斜刀改成小块，用盐、葱姜、醋、酱油、料酒腌 30 分钟入味。 八九成热时下鱼，炸至金黄色时捞出待用。 热后先下大料、桂皮、花椒煸炒片刻，再加入葱姜，煸炒后依次加入适量酱油、料酒、醋、盐、糖、味精（稍后放），最后下鱼，加水，水量以稍低于鱼量为宜。先用大火烧开，然后改用小火火靠，直至汁浓味厚。取出鱼放于净盘中。锅内浓汁打明油，淋在鱼上面即可。晾凉后入冰箱待上菜。 【 风味特点 】 ：口味咸鲜，五香浓郁。 【 注意 】 ： 火靠时成形不碎。 火慢火靠，味汁十之七八收入肉内，酥透为止。 五香酥鳝丝 【 原料 】 鳝丝 500 克。 【 调料 】 黄酒 7 克，酱油、糖各 10 克，胡椒粉 ，味精、五香粉 各 2 克，麻油 3 克，葱结 5 克，姜片 3 克，精油 500 克 (实耗 25 克 )，汤 100 克。 【制作】 1鳝丝洗净吸干水分。 2油锅烧热，放入鳝丝炸至结皮 (不能炸脆 )捞出。 3锅留底油，放入葱、姜炝锅，加入黄酒、酱油、糖、胡椒粉、汤、鳝丝，用小火烧 钟，见汤紧时加入味精，用筷子翻拌，最后滴上麻油，撒上五香粉再拌匀即可装盘。 【 特色点评 】 酥香味美。五香鳝丝是江南地区传统冷菜，酥鳝丝也是一种受欢迎的面浇头。 【 要领提示 】 炸时油温要热，要炸香，但不能炸脆。 乡村嫩鸡 【 原料 】 ：仔公鸡 1 只（约 1500 克 ），尖青椒 25 克，菜油 50 克，老姜 10 克，大葱 10 克，大蒜 15 克，花椒 10 克，味精 5 克，麻油 5 克，精盐适量。 【 制作方法 】 ： 1、仔公鸡宰杀小开洗净，尖青椒去蒂，花椒去籽，大蒜去皮成瓣，大葱去筋洗净。 2、炒锅内水烧沸，下老姜（拍破），放入仔鸡煮至断生（约 10 分钟）起锅，立即放入冷开水中浸泡待用。 3、尖青椒、花椒、蒜瓣、大葱、盐适量置于菜墩，用刀慢慢铡细，一面铡一面加入麻油，铡至调料呈细粒状，盛于碗中待用。另外，将一小碗煮鸡汤、精盐、味精对成味汁。 4、将鸡斩成块装盘，淋上味汁，放上青椒调料，炒锅将菜油 烧至七成热，淋于青椒调料及鸡块上即成。 2 2 【 特点 】 ：味道清香微辣适口，鸡皮脆爽，肉油嫩滋润，是一款别具乡土特色的美味。 香橙玉米鱼 【 原料 】 ：草鱼、生粉、吉土粉、鸡蛋、盐、味精、胡椒粉、糖、色拉油、料酒、橙汁。 【 制作方法 】 ：草鱼治净，片下两片鱼肉，在肉面剞十字刀，码底味，拍粉后入油锅炸成金黄色，捞出装盘。橙汁加盐、糖对成汁，用吉土粉勾芡，淋于玉米鱼上即成。 【特点】：色泽金黄，外焦里嫩，味酸甜适口。 香炸芝麻大虾 【 原料 】 ：鲜大虾 12 只，芝麻 30 克，糖醋生菜 200 克，椒盐 2 碟，精盐 5 克，味精 1 克，料酒 10 克，胡椒面 1 克，姜片 20 克，葱节 25 克，鸡蛋 2 个，香油 10 克，花生油 500 克（耗 100 克），干豆粉适量。 【 制作方法 】 ： 1、大虾去头去壳留尾，洗净，去沙腺，从虾背片开（腹相连），用刀拍平，剞花刀，装碗内用料酒、盐、味精、胡椒面、姜、葱码味。 2、鸡蛋清加干豆粉调成糊，将虾平放盘内，用干布搌干水分，在虾上抹蛋糊并撒上芝麻。 3、锅内油烧至六成热，将虾逐个放入，炸透捞起，待油温上升，再放入，炸呈金黄色捞起，摆在盘中间，糖醋生菜加味拌香油后镶两边，与椒盐碟一同上桌即成。 【 特点 】 ：此菜系以新鲜大虾 码味裹芝麻后炸制，配糖醋生菜及椒盐上桌同食。成菜色泽金黄，外酥里嫩，味感鲜香，爽口宜人，佐酒最佳。 【 注意 】 ：炸制时注意掌握火候，第一次主要是炸熟定形，第二次是炸上色，达到酥香的目的。 响铃海参 【原料】 水发海参 300 克。 猪肥瘦肉 50 克、荸荠末 50 克、冬笋 25 克、蘑菇25 克，泡辣椒 15 克、抄手皮 20 片。盐 3 克、料酒 20 克。味精 、白糖 60 克、醋 40 克胡椒粉）克、姜、葱、蒜各 10 克、猪油 25 克、混合油 250 克、豆粉 10 克、普汤 250 克。 【制法】 猪肥瘦肉剁成细茸，加荸荠末、盐、胡椒粉、料酒、 味精搅匀成馅，取抄手皮包馅成戽斗形的抄手待用。水发海参洗净切片，冬笋、蘑菇切片，泡辣椒去籽，切成斜方形。先将海参用普汤氽透后沥干。炒锅中下猪油烧热，下葱、姜、蒜、泡辣椒炒出香味，再下冬笋、蘑菇和海参，用盐、料酒、白糖、醋等兑成荔枝味滋汁加适量汤一起入锅，在小火上煨到入味时，勾二流芡。另用一锅下混合油烧至六成热时，下抄手，炸透呈金黄色，捞起装盘，淋上热油少许，迅速将煨好的海参连汁淋于抄手（即响铃）上，趁热发出响声即成。 【特点】 成菜有声，倍添食趣，海参软糯，响铃酥脆，味带酸甜，集声、色、味、 3 形于一体。 阳朗鸡 【 原料 】 ：公鸡 1 只约 2 千克。 【 调料 】 ：菜油、豆瓣酱、大蒜、葱、姜、味精、花椒、盐、胡椒粉、清汤、酱油、香油等适量。 【 刀工成型 】 ：将鸡去内脏后洗净，砍成 3 厘米的块用少许盐拌匀。 【 烹调方法 】 ：焖。鸡块下入油锅内爆熟，然后起锅装入高压锅，放适量清汤加盖，上中火焖 8 分钟左右后端离火口。将锅洗净盛适量油置于火上烧到 7 成热时，下入糍粑辣椒制熟，放入豆瓣酱、大蒜炒香，然后放入焖好的鸡块拌匀，加姜块、盐、花椒、胡椒粉、酱油烧入味后，起锅装盘撒葱节即成。 【 风味特色 】 ：鸡肉香辣松软。此菜为贵阳息烽阳 朗地方风味菜。 【 技术要领 】 ：焖鸡时应掌握好时间，不能将鸡焖烂。 芫爆散丹 【原 料 】 ：羊肚（散丹） 250 克，净香菜 50 克，料酒 25 克，味精 3 克，葱丝 15克，姜米 5 克，蒜米 10 克，白胡椒粉 5 克，香油、盐、高汤各适量。 【 制作方法 】 ： 将散丹洗净切条，香菜切段。 用开水将散丹焯透。 炒勺上火放高汤，再放料酒、盐、散丹，锅开后改微火煨 入味，大火收汁，加入胡椒粉、味精、葱丝、姜米、蒜米、香菜段翻炒均匀，淋香油出勺装盘。 【 特点 】 ：散丹是羊肚的一部分，芫爆就是用热油爆炒以芫荽（香菜）为主要配料的菜 。清香柔软，鲜咸微辣。 盐 水 虾 【 主料 】 新鲜河虾 500 克。 【 调料 】 盐 15 克，花椒 4 粒，姜 2 片，葱 3 段，料酒 50 克，味精 5 克。 【 作法 】 (1) 将虾去须、脚，洗净后下入开水锅内。在烧开之前，锅内先加入葱、姜味精、料酒、盐、花椒等调料，烧开后将浮沫撇去，约 3 分钟左右虾即可煮 熟。而后连汤一起离火装入碗中，冷却后盛入盆内即可。 【 特点 】 鲜红美观，鲜嫩清口。 盐煎肉 【原 料】猪腿肉 400 克。 蒜苗 50 克。郸县豆瓣 20 克，豆鼓 15 克、酱油 10 克、白糖 25 克、素油 50 克、盐 2 克。 【 制作过程】猪肉切成长约 5 厘米、宽 3 厘米、厚 米的片。郸县豆瓣剁细。蒜苗切成长约 米的节。炒锅置旺火上，下油烧热（约 120 ），放肉片略炒，加4 4 盐炒至肉吐油，下豆瓣、豆鼓炒至香味上色，再放酱油、白糖炒匀，下蒜苗炒至断生，出香味，起锅装盘即可。 【特 点】色泽棕红，香气浓郁，咸鲜微辣，川味突出。 扬州煮干丝 【原 料】黄豆制成的白色豆腐干 400 克，熟鸡丝、熟猪油各 50 克，熟火腿丝、开洋、豌豆苗各 25 克， 精盐 ，绍酒 10 克，味精 1 克，鸡汤、肉汤（或肉骨汤）各 250 克。 【制作过程】 1 将豆腐干先批成厚约 0 15 厘米的薄片，再切成细丝，放入盛器，加沸水和少量盐浸泡两次， 清水过清，捞出沥干，以除去豆腥味，使干丝软韧色白。开洋洗净，放在小碗内加酒，上笼或入锅隔水蒸透。 2 炒锅烧热，放熟猪油 40克，加鸡汤和肉汤，下干丝、开洋，旺火烧沸，加精盐、绍酒，移小火上烩煮 10 分钟，使干丝涨胖，吸足鲜味。出锅前再用旺火烧开，下豆亩，放味精，淋熟猪油 10 克，将干丝连汤倒在汤盆里，撒上鸡丝和火腿丝，豆苗放四周即成 【特 点】色泽美观 ，干丝洁白，质地绵软，汤汁浓厚，味鲜可口 蟹黄活虾 【原料】罐头蟹肉 100 克，蛋黄沙司 100 克，熟鸡蛋 2 个，小河虾 250 克，葱头末 15 克，姜末 15 克。精盐、味精、花椒油、白醋、料酒、芹菜叶、辣酱油、青蒜末、柠檬汁、胡椒粉、莴笋叶、奶油、白糖各适量。 【制作过程】 成碎片，莴笋冲洗净切成小段，熟鸡蛋去皮后，用细绳割切成薄圆片。 3 的蟹肉用蛋黄沙司加精盐轻轻拌匀，入盘一边，再把余下的蟹肉和鸡蛋片放在表面，周围用芹菜叶点缀。 、脯，洗净，沥干 水，装盘另一边，用碗扣上，然后，将花椒油、白醋、料酒、葱末、姜末、白糖等调味料勾兑成汁，打开碗后，浇上即成。 【特点】色泽美观，嫩鲜味美，中法合壁。 川菜特色菜 夫妻肺片 五十多年前，有郭朝华、张田正夫妻二人，以制售麻辣牛肉为业，两人从提篮叫卖、摆摊招客到设店经营。他们所售的肺片实为牛头皮、牛心、牛肚、牛舌、牛肉，并不用肺。注重选料，制作精细，调味考究，深受群众喜爱。为区别与其它肺片，便以“夫妻肺片”称之。夫妻肺片片大而薄，粑糯入味，麻辣鲜香，细嫩化渣。 【原料】：鲜牛肉、牛杂（肚、心 、舌、头皮等）、老卤水 2500 克、辣椒油、油酥花生米、酱油各 150 克，芝麻面 100 克，花椒面 25 克，八角 4 克，味精，花椒，肉桂 5 各 5 克，精盐 125 克，白酒 25 克。 【制作】： 1将牛肉、牛杂洗净。牛肉切成大块，与牛杂一起放入锅中，加入清水（以淹过牛肉为度），用旺火烧沸，并不断撇去浮沫，见肉呈白红色，滗去水，牛肉、牛杂仍锅中，倒入老卤水，放入香料包（花椒、 ,肉桂、八角用布包好）、白酒和精盐，再加清水适量，旺火烧沸，改用小火继续加热至熟，煮至牛肉、牛杂酥而不烂，捞出晾凉。 2卤汁用旺火烧沸煮一会儿（将卤汁 收浓一些），舀入碗中 250 克，加入味精、辣椒油、酱油、花椒面调成味汁。 3将加工好的牛肉、牛杂分中别切成片，混合在一起，淋入卤汁拌匀，分盛在盘中，撒上适量的油炸花生米即成。 【特点】：色泽红亮，质嫩味鲜，麻辣浓香。 关健：牛肉、牛杂必须反复洗净，除去异味。用于拌制牛肉和牛杂的卤汁要浓，使其得味起鲜香。 泡椒鳝片 【原料】 ：净鳝鱼肉 450 克，泡辣椒 75 克，野山椒 25 克，泡姜 15 克，蒜米 10克，芹菜 30 克，葱白 30 克，姜、葱、精盐、胡椒粉、料酒、鸡精、醋、特制红油、鲜汤、水 淀 粉、精炼油各适量 。 【 制作方法 】 ： 1、净鳝鱼肉洗净，切成约 4 厘米长的节；泡辣椒切节；野山椒去蒂把；泡姜切米；芹菜切节；葱白切马耳 葱 。 2、将鳝鱼片投入放有姜、葱、料酒的沸水锅中氽一水后捞出；另用料酒、胡椒粉、 盐、 味精、鸡精、醋、鲜汤和水 淀 粉对成滋汁备用。 3、炒锅置火上，放入精炼油烧热，下入泡辣椒、野山椒、泡姜、蒜米炒香出色，下入鳝鱼片翻炒，再下入芹菜、葱白炒匀，烹入对好的滋汁，最后淋入特制红油，起锅装盘即成。 回锅鱼片 【原 料 】 ： 1、净草鱼肉 500 克，大青椒、大红椒各 50 克，生姜 5 克，大葱 20 克，鸡蛋清 2 个， 郫县豆瓣 25 克，豆豉 10 克，蒜苗 50 克，精盐、胡椒粉、料酒、味精、白糖、水豆粉、精炼油各适量。 【 制作方法 】 ： 1、草鱼肉切成片，用姜、葱、精盐、胡椒粉、料酒腌渍片刻后，拣去姜、葱不用，加鸡蛋清、水豆粉抓匀上浆；大青椒、大红椒去蒂去籽，切成菱形块；郫县豆瓣、豆豉均剁细；蒜苗切成蒜苗片。 2、炒锅置火上，放入精炼油烧热，将鱼片及大青椒和大红椒块分别入锅过油后捞出。 3、锅留底油少许，下入郫县豆瓣、豆豉炒香出色，下入鱼片，烹入料酒，再下入大青椒块、大红椒块、蒜苗等翻炒均匀，调入白糖、味精，颠匀后起锅装盘即成。 【 特点 】 ： 色泽红亮，咸鲜辣香，鲜嫩可口。 "回锅鱼片 "自然来源于 "回锅肉 "的制法，但制法和 "回锅肉 "略有不同，它是先将鱼片上浆炸制定形后，才着手进行回锅。当然， "回锅鱼片 "比 "回锅肉 "更加鲜嫩可口，6 6 而且别具风味。 爽口老坛子 【原 料 】 ：凤爪 100 克，鸭舌 100 克，猪耳 100 克，鹅肫 100 克，野山椒 1 瓶，青笋 50 克，胡萝卜 50 克，子姜 50 克，大红灯笼椒 50 克，白醋 15 克，生姜、葱节、精盐、花椒、料酒、老泡菜盐水、味精、红糖各适量。 【 制作方法 】 ： 1、凤爪、鸭舌、猪耳治净；鹅肫治净后，剞 上花刀并改成菱形块。2、煮锅上火，掺入清水烧沸，放入料酒、生姜、葱节，将凤爪、鸭舌、猪耳和鹅肫分别入沸水锅中氽熟后捞出，过凉。 3、将野山椒、白醋、盐、花椒、味精及老盐水对成泡菜盐水，分别将凤爪入坛泡 4 小时，鸭舌泡 2 小时，猪耳切薄片泡 15 分钟，鹅肫花泡 20 分钟，青笋、胡萝卜、子姜、灯笼椒均切块，泡 4时，然后捞出。 4、取小泡菜坛 1 个，将上述荤素泡菜装入坛内，灌入野山椒对成河豚泡菜水，盖上盖子即可桌。 【 特点 】 ： 酸辣可口，咸鲜略甜。 所谓老坛子，本是川人用于制作泡菜的器具。如今却将它用来作盛菜的 器皿，内装各种清淡可口的荤、素泡菜，坛子上桌即给人带来一丝丝浓郁的乡士气息。此法不拘泥于传统盛具，充满了十足的江湖野性。 泡菜鱼 【 原料 】 ：鲜活鲫鱼三条 ,泡青菜 50 克。泡辣椒 15 克、姜、蒜各 10 克、葱 15 克、菜油 5 侧克、醒糟汁 10 克、料酒 10 克、酱油 10 克、鲜汤 150 克、香油 10 克、淀粉15 克。 【 制作 】 ： 将鲫鱼剖开，洗净，鱼身两面各立划 4 刀。泡青菜挤干盐水，切成长1 2 厘米的短节细丝。泡辣椒剁细。葱切成葱花。 烧热锅，下油至八成熟，将鱼身抹上料酒，入锅内炸 2 分钟，炸时翻面。至鱼身出现裂纹时 ，将油泌去滤干。 锅内留适量油，放入泡辣椒、姜、蒜茸、葱粒 (一部分 )、醪糟汁等炒出香味，再依次放入料酒、酱油、红酱油、上汤等，将汤汁搅匀淹至鱼身，改用中火烧至汤汁滚后，放泡青菜丝、翻面，烧约 10 分钟，待鱼入味后装碟，再放醋、葱花于锅内搅匀，随即下生粉水勾芡，淋于鱼身上面即可。 备注 鲫鱼细嫩，咸鲜适口，略带酸辣，具有浓郁的四川地方风味特色。 泡椒凤爪 【 原料 】 ：大凤爪数个配料：山海椒、花椒调味料：老坛泡菜水、胡椒粉、味精、鸡精适量 【 制作 】 ： 1、 精选个大凤爪，洗净从中间剁开（整个也行），入 沸水锅中煮 10 分钟后捞出冷却。 2、蒜剁碎，山海椒剁碎，备用。 3、开水盛在宽口容器中，倒入剁碎的蒜和山海椒，冷却。 4、取老坛泡菜水（约与开水等量），倒入盛开水容器中，与冷开水充分混合。 5、泡菜水中加入花椒、少量胡椒粉，整个的山海椒、山海椒水及味精、鸡精少许。 6、将煮好的凤爪倒入冷却后的泡菜水中，浸泡 30 分钟。（一般可以置更长时间味道更好） 7、装盘。 备注 蒜和山海椒在开水未冷时倒入更能逼出其香味。 泡酸菜烧鸡 【 原料 】 ：仔公鸡 1 只（约 1500 克），泡酸菜 250 克，家常豆瓣 50 克 ，姜片、葱节、葱花、胡椒粉、料酒、味精、白糖、鲜汤、精炼油各适量。 【 制作 】 ： 1、仔公鸡宰杀后治净，取出鸡杂另作它用，将鸡肉斩成 3 厘米大小的块；泡酸菜切细。 2、炒锅置火上，放入精炼油烧热，下入姜片、葱节爆香，再下入鸡块煸炒并烹入料酒，炒至鸡块水气收干且吐油时，下入家常豆瓣和泡酸菜炒匀，最后掺入鲜汤，调入胡椒粉和白糖，烧至鸡块入味且粑软时，调入味精，起锅装盘，撒上葱花即成。 【 特点 】 ：用泡酸菜烧制出来的鸡肴，不仅鸡的味道更加鲜美，泡酸菜也不失其风味。 麻辣鲫鱼 【 原料 】 ：鲫鱼 500 克，辣椒油 3 汤 匙，酱油 1匙，盐、花椒面、味精、糖、醋、白酒各适量，香油 1 汤匙。 【 做法 】 ： 1、把鲫鱼收拾干净，抹干水分，把盐、白酒、醋拌匀后，涂抹在鱼身内外，腌制半小时。 2、把酱油、糖、味精、花椒面、辣椒油、香油勾兑成麻辣调味汁。 3、炒锅中放适量油烧至温热，把鲫鱼炸酥捞起，在麻辣调味汁中浸泡片刻，把鱼盛入盘中，将剩余的汁浇在鱼身上即可。 麻辣田鸡腿 【 原料 】 ：大活田鸡 1500 克 酱油 25 克 小红辣椒 50 克 醋 10 克 大蒜 50 克 味精 2 克 花生油 1000 克（实耗 100 克） 花椒 粉 1 克 湿淀粉 50 克 料酒 50 克 香油 10 克 盐 5 克 【 制作 】 ： 1、用右手持刀在田鸡头部横刺一刀，用左手拉着皮往左扯去，然后撕破腹部，去内脏并洗净，在背疹骨紧连后腿处斩下两腿，用刀背敲断腿骨，再将再腿砍开，装盘待用。 2、红辣椒去蒂去籽，洗净后切成斜方块。大蒜切斜段。用酱油、