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1、上海名点名菜尚海派主题餐厅1:小绍兴白斩鸡原料:小绍兴专用鸡1只(约2000克) 调料:专用调料300克 制作:活鸡宰杀、煺毛、取出内脏,光鸡洗净备用。汤锅内加水,旺火烧开,烫鸡定形,再烧开水投入光鸡,中火煮熟,捞出投入专用水中。熟鸡改刀斩件装盆,食用时蘸专用调料。 特点:色泽淡黄,皮脆肉嫩,味鲜形美推荐餐厅:尚海派主题餐厅2小绍兴醉鸡原料:小绍兴专用鸡1只(约1500克) otherstaffoftheCentre.Duringthewar,ZhuwastransferredbacktoJiangxi,andDirectoroft
2、henewOfficeinJingdezhen,JiangxiCommitteeSecretary.Startingin1939servedasrecorderoftheWestNorthOrganization,SecretaryoftheSpecialCommitteeAfterthevictoryofthelongMarch,hehasbeentheNorthwestOfficeoftheFederationofStateenterprisesMinister,ShenmufuguSARmissions,DirectorofNi
3、ngxiaCountypartyCommitteeSecretaryandrecorderoftheCountypartyCommitteeSecretary,Ministersand调料:绍兴加饭酒,精盐,味精,花椒,鸡汤 制作:活鸡宰杀洗净,按白斩鸡烹制方法烧熟,投入鸡汤内自然冷却,分拆成四大块备用。花椒炒出香味,加精盐再炒,冷却后加鸡汤、绍兴加饭酒、味精,兑成汁倒入盛器内,投入鸡块加盖密封静置24小时后改刀装盆。 特点:色泽淡黄,肉质鲜嫩,酒香醇厚推荐餐厅:尚海派主题餐厅3鹅肝酱片原料:鹅肝500克 调料:食油,黄油,葱,姜,
4、生抽,味精,胡椒粉,糖,黄酒 制作:将鹅肝洗净,再焯水;取一炒锅,锅上火下油,用葱、姜煸炒,再加入上述调料,放入鹅肝翻炒至熟盛起,等冷却待用。炒好的鹅肝用粉碎机搅成茸,再取模型,两面擦黄油,放入鹅肝茸置冰箱冷藏3-4小时至凝固,改刀装盆即可。 特点:香糯可口,回味悠长,中西结合,营养丰富推荐餐厅:尚海派主题餐厅4上海醉蟹 otherstaffoftheCentre.Duringthewar,ZhuwastransferredbacktoJiangxi,andDirectorofthenewOfficeinJingdezhen,Jia
5、ngxiCommitteeSecretary.Startingin1939servedasrecorderoftheWestNorthOrganization,SecretaryoftheSpecialCommitteeAfterthevictoryofthelongMarch,hehasbeentheNorthwestOfficeoftheFederationofStateenterprisesMinister,ShenmufuguSARmissions,DirectorofNingxiaCountypartyCommitteeSe
6、cretaryandrecorderoftheCountypartyCommitteeSecretary,Ministersand原料:活河蟹500克 调料:花雕酒,大曲酒,盐,白砂糖,葱结,生姜,花椒,陈皮适量 制作:清水加盐、糖、花椒烧开,冷却后加花雕酒、大曲酒调匀制成醉卤。活河蟹洗净,沥干水分。取大小适中的干净容器1只,底部先放葱结、生姜和陈皮,放入活河蟹,上面再放上葱、姜、陈皮,压上重物加入醉卤封口,放冷藏室4天后即可食用。食用时改切成块堆装,浇入少许醉卤。特点:芳香无腥,蟹味鲜美推荐餐厅:尚海派主题餐厅5雪菜豆瓣酥原料:青豆
7、瓣130克,咸菜30克。otherstaffoftheCentre.Duringthewar,ZhuwastransferredbacktoJiangxi,andDirectorofthenewOfficeinJingdezhen,JiangxiCommitteeSecretary.Startingin1939servedasrecorderoftheWestNorthOrganization,SecretaryoftheSpecialCommitteeAfterthevictoryofthelongMarch,hehasbeenth
8、eNorthwestOfficeoftheFederationofStateenterprisesMinister,ShenmufuguSARmissions,DirectorofNingxiaCountypartyCo