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脆皮菜肴的制作技法

 <SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">脆皮菜的制作一般采用脆炸,就是将加工处理过的原料用调味品腌渍后挂上脆皮糊或脆皮浆入油锅炸制成熟的烹调方法。成菜外脆里嫩,光润饱满,形态美观,口感独特,诱人食欲,故使用广泛。</SPAN><SPAN lang=EN-US> <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">脆皮菜肴的加热时间较短,操作时大多选择含水分较多,质地较嫩,口感鲜美的动物性原料,如鱼肉、精肉、虾、贝类、鸡、鸽等,除了新鲜蘑菇等香味较好的原料以及质地细嫩的豆腐外,一般很少使用植物性原料。用作脆炸的原料,一般需加工成条,厚片,小块等形状,要求大小厚薄一致;至于不要求刀工处理的大型原料,应预先进行熟制处理。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">脆炸成菜要求外脆里嫩,因此制作时油温相对较高,且原料必须使用脆皮糊或脆皮浆&#8220;着衣&#8221;。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">一、脆皮糊</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">使用&#8220;脆皮糊&#8221;制成的脆炸菜色泽淡黄,外脆内嫩,光润饱满,主要适用于含水量较多,较嫩的原料,如以鱼肉、豆腐、奶酪等制作的&#8220;脆皮鱼条&#8221;、&#8220;脆皮豆腐&#8221;、&#8220;脆皮奶酪&#8221;等,为了保证原料的嫩度、鲜度和外形的完整应使用较稠的脆皮糊进行包裹,并把握以下关键:</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">一</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">用作调糊的淀粉和面粉比例应恰当,一般以</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">:</SPAN><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">最为适宜,淀粉过多成菜外皮不脆;而面粉过多,容易产生空洞、灌油现象。利用发酵粉制糊时其用量不宜过多,否则会产生涩味;而过少则会影响发酵速度。在调糊时,水应少量多次加入,糊的浓度应以能包裹住原料为佳。调制时,动作不宜过大,防止将糊搅拌上劲以致包裹不住原料。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">二</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">挂糊要均匀,否则容易出现原料失水过多,导致原料干硬或灌油从而影响菜肴口感。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">三</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">炸制时应控制好油温。原料挂糊后应经过两次炸制,油温应有所不同,第一次可控制在</SPAN><SPAN lang=EN-US>120</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">摄氏度</SPAN><SPAN lang=EN-US>-150</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">摄氏度之间,主要是炸熟、定型;第二次油温控制在</SPAN><SPAN lang=EN-US>180</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">摄氏度左右,炸制时间应短一些,主要作用是炸上色促使外表酥脆。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">菜例:脆皮银鱼:</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">原料:太湖大银鱼</SPAN><SPAN lang=EN-US>200</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,精盐</SPAN><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,绍酒</SPAN><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,葱花</SPAN><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,椒盐</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,面粉</SPAN><SPAN lang=EN-US>150</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,淀粉</SPAN><SPAN lang=EN-US>50</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,发酵粉</SPAN><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,胡椒粉</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,色拉油</SPAN><SPAN lang=EN-US>2000</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克</SPAN><SPAN lang=EN-US>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">实耗</SPAN><SPAN lang=EN-US>100</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">制法:</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、太湖大银鱼治净后,以盐、绍酒、胡椒粉略腌。</SPAN><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、将面粉、淀粉和匀,再加入适当水搅和成糊</SPAN><SPAN lang=EN-US>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">不能有小粉粒</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">,再加入发酵粉搅和,最后还可以滴入几滴素油搅拌均匀,使成品光亮饱满,但不能多,否则会使原料与糊皮&#8220;脱壳&#8221;。</SPAN><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、炒锅上火放入适量清油,待油温升至</SPAN><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">成热时,将大银鱼放入脆皮糊里拖裹均匀,下油锅炸至外皮饱满、香脆、呈淡黄色时捞出。待油温回升至</SPAN><SPAN lang=EN-US>6</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">成热时,再将大银鱼入锅复炸,一炸即成。</SPAN><SPAN lang=EN-US>4</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、锅内留少许底油,放入葱花煸香,再投入大银鱼颠翻,撤上椒盐、或带椒盐碟上桌即成。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">成菜特点:色泽淡黄、外壳香脆、内部鲜嫩。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">二、脆皮浆</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">脆皮浆主要适用于质地较嫩,口感鲜美易熟的整只禽类原料制作,如&#8220;脆皮鸡&#8221;、&#8220;脆皮乳鸽&#8221;等。炸制前先对原料进行熟制处理,这些禽类的外皮含有丰富的胶元蛋白和结缔组织,经过浇淋脆皮浆炸制后,能达到原料表面色泽红亮、皮脆肉香的效果。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">利用脆皮浆制作脆炸菜肴应把握的关键为:</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">一</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">禽类初加工时,不应弄破外皮,否则炸制时会导致肉质中水分散失,导致肉质粗老;另外,除去内脏时应采用肋开</SPAN><SPAN lang=EN-US>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">即在禽翅下开</SPAN><SPAN lang=EN-US>4-5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">厘米刀口,取出内脏</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">,这样有利于保证原料的完整性,便于装盘造型。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">二</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">原料在预熟处理时,只需放入&#8220;白卤水&#8221;中加热至刚断生即可,切不可加热过度,导致肉质变老;但也不可过生,否则炸制后原料内有血迹,达不到卫生要求。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">三</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">原料在初步预熟后,用</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">:</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">的白醋和饴糖调成浆汁。饴糖比例不宜过高,否则会导致挂浆时原料表面挂不匀,炸制后色泽不匀,影响美观;饴糖比例也不宜过低,过低要挂很多次才能达到要求,这样需要很长时间。在挂浆时应将原料挂匀,而且待浆水风干后,再挂</SPAN><SPAN lang=EN-US>2-3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">次,这样可以使原料表面沾有一层一定厚度的糖浆,便于炸制上色变脆。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">四</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">炸制时油温应控制在</SPAN><SPAN lang=EN-US>180</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">摄氏度左右,温度过高会使饴糖焦化变黑,影响菜肴色泽,同时内部水分损失过多肉质变老,禽皮表面会产生气泡爆裂,导致热油飞溅,伤及烹调人员;如果油温过低则很难使原料外皮起脆,必须延长加热时间,这样也会导致原料内部水分损失过多而肉质变老。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">菜例:脆皮乳鸽</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">原料:乳鸽</SPAN><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">只,白醋</SPAN><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,饴糖</SPAN><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,淀粉</SPAN><SPAN lang=EN-US>15</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,白卤水</SPAN><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">千克,色拉油</SPAN><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">千克</SPAN><SPAN lang=EN-US>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">实耗</SPAN><SPAN lang=EN-US>100</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">,</SPAN> <SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">椒盐</SPAN><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,炸虾片</SPAN><SPAN lang=EN-US>25</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">制法:</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、将乳鸽宰杀去毛,洗净,在鸽颈右边翅膀下,用刀开约长</SPAN><SPAN lang=EN-US>4-5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">厘米刀口,取出气管食管和内脏,斩去两爪,再刺破眼珠,以免炸制时爆裂而使热油溅出。</SPAN><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、手提鸽头,将乳鸽放入滚沸的卤水中浸一下。由于乳鸽全身受热会立即收缩,需用手将两腿拉直,使鸽身平正,再将乳鸽浸入</SPAN><SPAN lang=EN-US>90</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">摄氏度的卤水中用小火煮约</SPAN><SPAN lang=EN-US>15</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">分钟,使其断生入味。</SPAN><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、用铁钩将浸熟的乳鸽钩起</SPAN><SPAN lang=EN-US>(</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">最好在眼处钩穿</SPAN><SPAN lang=EN-US>)</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">放入盆内,用手勺将饴糖、白醋、淀粉等调成的汁淋浇</SPAN><SPAN lang=EN-US>2-3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">次,待挂匀糖浆后,吊于通风处晾干。</SPAN><SPAN lang=EN-US>4</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、锅中放油,用旺火烧至</SPAN><SPAN lang=EN-US>7</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">成热,将鸽胸朝上,放置在漏勺上炸,并用手勺将热油反复从乳鸽刀口处浇入腹中,约</SPAN><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">&#8212;</SPAN><SPAN lang=EN-US>4</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">分钟,炸至皮脆,呈大红色时,取出沥油。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">、将炸好的乳鸽竖切成两半,每边切</SPAN><SPAN lang=EN-US>6</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">块,在盘中摆成双鸽原形,用虾片镶边即成,食时可蘸椒盐或柠檬汁。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">成菜特点:皮脆肉香、色泽红亮、肉质鲜美。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">附:白卤水制作方法:</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes">    </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">将大茴香</SPAN><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,丁香</SPAN><SPAN lang=EN-US>6</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,甘草</SPAN><SPAN lang=EN-US>6</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,草果</SPAN><SPAN lang=EN-US>6</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,干沙姜</SPAN><SPAN lang=EN-US>7</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,花椒</SPAN><SPAN lang=EN-US>6</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,桂皮</SPAN><SPAN lang=EN-US>5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,用布袋包好,放在汤锅中,加入沸水</SPAN><SPAN lang=EN-US>2.5</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">千克,用小火熬约</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">小时,再加入精盐</SPAN><SPAN lang=EN-US>150</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">克,即可制成。</SPAN><SPAN lang=EN-US><o:p></o:p></SPAN></FONT></P>
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