饮食-色菜小吃做法集锦(DOC 52页)饮食-色菜小吃做法集锦(DOC 52页)

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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 】 : ① 将散丹洗净切条,香菜切段。 ② 用开水将散丹焯透。 ③ 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 】 : ① 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。 ② 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。 ③ 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、
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