肉丝、鸡丝上浆程序
 <SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">上浆,大多是用于软溜、滑溜、软炒、滑炒、清炒、酱爆等烹调方法。在烹调菜肴的过程中,如果上浆这道程序没有解决或解决不好,即使刀工、火候、油温掌握得再好,也烹调不出色、香、味俱全的菜肴,会出现肉丝断、碎等现象,使肉丝变形、变老、变味。</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'">怎样才能浆好肉丝呢?如浆猪腱丝,将肉丝放入碗内,先撒少许精盐、米酒腌渍片刻,捏匀,使其渗透。再放入</SPAN><SPAN lang=EN-US>1/3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">个鸡蛋清和少许调水生粉,用手抓匀,即为浆好。</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'">浆鸡丝就要比浆猪肉更细腻,把切好的生鸡丝放入碗内,加半个鸡蛋清,用手四指(不用拇指)的指背反复地轻轻按动,使鸡蛋清完全进入每根鸡丝的空隙,然后再撒少许精盐、米酒和少许调水生粉,轻轻抓匀即为浆好,这样能防止断丝。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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