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此菜结合了辣卤菜及鲍汁烧菜的一些制作特点,成菜后不仅用铝箔纸打成包,而且还放在垫有已经在锅里被油炸烫的鹅卵石盘内,师上桌以后再由服务员在盘中浇上白兰地酒,点燃并把铝箔纸包烧烫,打开纸包后便可食用。可以说成菜的形式又带有了石烹菜、火烤菜的某些特点。
This dish combines spicy Lu Cai and abalone cooking some of the production features, into a dish not only packaged with aluminum foil, but also on the pad has been fried in the pan hot pebbles dish, the teacher after the table Waiter then pouring brandy in the plate, light and burn the foil bag, open the paper bag after consumption. It can be said that the form of dishes with a stone cooking, fire roasted vegetables some of the features.