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原料嫩鸡胸肉300g,粉皮3张(200g),小黄瓜2根。调料芝麻酱2汤勺,酱油2汤勺半,香油、糖各2茶勺,凉开水3汤勺,花椒粉、姜末、蒜末、辣油各1茶勺,清醋、盐各1茶勺。制作1.鸡胸肉洗净置于盘中,覆盖胶膜,以微波90%火力蒸5分钟,取出晾凉,用木棒将鸡顺纤维捶松,撕成丝状备用。
Raw chicken tenderloin 300g, vermicelli 3 (200g), 2 cucumbers. 2 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons sesame oil, 2 tablespoons sugar, 3 tablespoons cold boiled water, 1 teaspoon pepper powder, ginger powder, minced garlic oil, 1 tablespoon vinegar and salt. Production 1. Chicken breasts were placed in the dish, covered with plastic film, the microwave 90% fire steaming for 5 minutes, remove and let cool, with a wooden stick to the chicken smooth fibers, loose, torn into filamentary spare.