Added 1975-10-16 04:11:32
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Description

Company:
Robert Yang
URL:
千篇魯菜譜
Version:
1.0.0
Post Date:
2016-12-06 16:11:32
Price:
$1.99

Download 千篇魯菜譜 »

魯菜為八大菜系之首。

特色:魯菜講究調味純正,口味偏於咸鮮,具有鮮、嫩、香、脆的特色。十分講究清湯和奶湯的調制,清湯色清而鮮,奶湯色白而醇。

絕活:魯菜常用的烹調技法有30種以上,尤以爆、扒技法獨特而專長.爆法講究急火快炒;扒技法為魯菜獨創,原料腌漬粘粉,油煎黃兩面,慢火盡收汁;扒法成品整齊成型,味濃質爛,汁緊稠濃。

膠東菜擅長爆、炸、扒、熘、蒸;口味以鮮奪人,偏於清淡;選料則多為明蝦、海螺、鮑魚、蠣黃、海帶等海鮮。其中名菜有“扒原殻鮑魚”,主料為長山列島海珍鮑魚,以魯菜傳統技法烹調,鮮美滑嫩,催人食慾。其他名菜還有蟹黃魚翅、芙蓉乾貝、燒海參、烤大蝦、炸蠣黃和清蒸加吉魚等。

濟南派則以湯著稱,輔以爆、炒、燒、炸,菜餚以清、鮮、脆、嫩見長。其中名餚有清湯什錦、奶湯蒲菜,清鮮淡雅,別具一格。而裡嫩外焦的糖醋黃河鯉魚、脆嫩爽口的油爆雙脆、素菜之珍的鍋豆腐,則顯示了濟南派的火候功力。

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  • 千篇魯菜譜 Screenshot
  • 千篇魯菜譜 Screenshot

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