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kao zhi peng diao fa chu tan ( xia )
Author(s): CUI Xiangyin
Pages: 6-
7
Year: 1998
Issue:
7
Journal: Cooking Knowledge
Keyword: 烹调法; 烤制; 植物性原料; 菜品; 多环芳烃化合物; 电烤箱; 烤盘; 细白糖; 五香粉; 调料;
Abstract: <正> 实例:烤五香猪脊 主料:净生猪外脊750克。 调料:精盐10克,葱、姜丝各5克,料酒5克,五香粉5克,香油适量(约耗10克)。 制法:①猪脊背肉切成长3cm、宽2.5cm、厚0.2cm的大片,放入盛器中投入盐、葱姜、料酒拌匀腌约20分钟入味,然后把肉片串在不锈钢钎子上(约串12个串)。②将肉片架在燃烧着的炉上烤约3分钟,然后将肉串翻过再烤3分钟,用刷子蘸
Citations
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