东至县“新徽菜·名徽厨”暖民心行动东至名菜制作标准
<p style="text-align:center"><br/></p><p><span style=";font-family:仿宋;font-size:21px"> </span><strong style="text-align: center;"><span style="font-family: 仿宋;font-size: 21px">东至县“新徽菜·名徽厨”</span></strong><strong style="text-align: center;"><span style="font-family: 仿宋;font-size: 21px">暖民心行动东至名菜制作标准</span></strong></p><p><strong><span style="font-family: 仿宋;font-size: 21px">一</span></strong><strong><span style="font-family: 仿宋;font-size: 21px">、东至羊肚菌炖老鹅</span></strong></p><p><span style=";font-family:仿宋;font-size:16px">(一) 主料: 羊肚菌、本地农家老鹅。</span></p><p><span style=";font-family:仿宋;font-size:16px">(二) 配料:生姜、葱蒜、盐。</span></p><p><span style=";font-family:仿宋;font-size:16px">(三) 制作标准: </span></p><p><span style=";font-family:仿宋;font-size:16px">1.</span><span style=";font-family:仿宋;font-size:16px"><span style="font-family:仿宋">将新鲜的老鹅洗净剁成块，清水漂洗</span>1 小时后沥干水分，</span></p><p><span style=";font-family:仿宋;font-size:16px">2.</span><span style=";font-family:仿宋;font-size:16px"><span style="font-family:仿宋">放入锅中焙炒去腥，加入纯净水炮</span> 1.5小时后加入举肚菌继续 1 小时。</span></p><p><span style=";font-family:仿宋;font-size:16px"> </span></p><p><strong><span style="font-family: 仿宋;font-size: 21px">二</span></strong><strong><span style="font-family: 仿宋;font-size: 21px">、东至农家锅巴饭</span></strong></p><p><span style=";font-family:仿宋;font-size:16px">(-) 主料: 香米750 克红心(长条型 3根)、黑猪前腿肉 350克。</span></p><p><span style=";font-family:仿宋;font-size:16px">(二) 配料:盐、鸡精、白糖、生抽、老抽、耗</span><span style=";font-family:仿宋;font-size:16px">油</span><span style=";font-family:仿宋;font-size:16px">、山</span><span style=";font-family:仿宋;font-size:16px">芋</span><span style=";font-family:仿宋;font-size:16px">粉。</span></p><p><span style=";font-family:仿宋;font-size:16px">(三) 制作标准:</span></p><p><span style=";font-family:仿宋;font-size:16px">1、先将 3 根长形红心芋削皮切--厘米厚的片待用;2、将黑猪肉切成 0.3 厘米的片，分别加入盐、鸡精糖、生拍、老抽、牦泊调味拌入，再加入红芋粉拌好待用:3、再将香米 750 克，用清水洗净沥干，放入电锅内，加入-瓶半农夫山泉水，盖上锅盖，旋转至煮饭链:</span></p><p><span style=";font-family:仿宋;font-size:16px">4、待米饭进入千水时，依次在饭上面摆放红心芋和红芋粉蒸肉生还，再盖上盖，直到饭熟，肉香即可食用。</span></p><p><span style=";font-family:仿宋;font-size:16px"> </span></p><p><strong><span style="font-family: 仿宋;font-size: 21px">三</span></strong><strong><span style="font-family: 仿宋;font-size: 21px">、东至小石</span></strong><strong><span style="font-family: 仿宋;font-size: 21px">鳜</span></strong></p><p><span style=";font-family:仿宋;font-size:16px">(-) 主料: 本地绿鱼。</span></p><p><span style=";font-family:仿宋;font-size:16px">(二) 配料: 豆鼓、姜、蒜、干辣椒各 5克，香菜段 3克，盐15克，味精10 克，鲜汤 100 克，色拉泊 1000 克。(三) 制作标准:</span></p><p><span style=";font-family:仿宋;font-size:16px">1、活鳞鱼室杀去内脏洗净待用，干椒切段、姜切片:2、锅烧泊到七成热，下入鲸鱼小火浸炸 20 秒钟炸酥持出沥泊，待用;</span></p><p><span style=";font-family:仿宋;font-size:16px">3、锅内放底泊烧至六成热，依次下入姜、豆鼓、蒜干辣椒大火炒吞加入鲜汤、盐、味精，放鳞鱼、香菜段后转小火烧 1分钟，盛入烧热的石锅内即成。</span></p><p><span style=";font-family:仿宋;font-size:16px"> </span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">四、干煸泥鳅</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：泥鳅</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：大蒜、生姜、葱、辣椒、料酒、生抽、糖、盐</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1.泥清理干净，加盐、生抽、料酒，腌制半小时入味。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2.用大火炸制表皮金黄</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">3.香料爆香下泥稣翻炒，加入糖和清水，水分吸干即可出锅，装盘撒葱花。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">五、东至小龙虾</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：小龙虾</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：大豆油、花椒、辣椒、小苗香、八角、桂皮、香叶、豆鼓、陈皮、白芝麻、葱姜蒜、盐</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1.小龙虾清洗干净，葱切段、姜切片，佐料准备好。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2.锅中放油，香料炸香，倒入洗好的龙虾，翻炒至深红色，大火烧开闷5分钟</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">3.放油偏香葱姜蒜、小红辣椒段、小苗香、花椒、八角、豆鼓，收汁后出锅，</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">撒入熟白芝麻即可。</span></span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"> </span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-weight: bold;font-size: 21px;background: rgb(255, 255, 255)">六、</span><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">陶公如意卷</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：菊花、新鲜里脊肉、鸡蛋</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：盐、生抽、青椒、红椒、香菇</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1、青红辣椒、里脊肉、香菇改刀切丝</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2.菊花浸泡，取汁水将所有食材挫匀炒熟。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">3.制作蛋皮，卷成卷状，将炸好的蛋卷改刀成菱形摆盘即可。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">七、猪肠糊</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：猪大小肠、米粉</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：油、猪油、酱油、黄酒、香醋、葱、姜末、大蒜、辣椒粉、味精、食盐等</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1.将米粉炒熟，加入盐，用清水调制成粉浆待用，生油调拌均匀。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2.猪肠改刀，旺火蒸熟，放入米粉糊煮开即可食用。</span></span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"> </span></strong></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">八、山粉圆烧肉</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：红薯粉、五花肉</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：</span><span style="font-family:仿宋">:料酒、油、盐</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1.肥肉煽炒出油，加瘦肉、料酒翻炒，加热水炖煮片刻。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2.准备一碗山芋粉，加沸腾热水搅拌成糊状。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">3.将搅拌好的山芋粉搓成小圆子放进肉汤里，小火焖煮即可出锅。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">九、香辣猪心肺</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：新鲜猪心、猪肺油</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：油、盐、辣椒、蒜子</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1.将猪心肺洗净，切成小条，反复清洗后再切片</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2.加料酒干炒除水份后加入食用油红烧。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">3.放入生姜、大蒜、花椒、葱、酱、豆鼓等炒干即可。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">十、莲花莲子虾仁</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：荷花苞</span><span style="font-family:仿宋">1朵、莲子半斤、河虾仁3两、青豆1把</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：油、盐、小米辣</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1.将去皮的莲子、青豆、红椒一起过水。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2.再取净锅加入少许清油烧热，倒入虾仁、莲子、青豆、小米辣一起翻炒调入咸鲜味，淋玻璃荧，倒入荷花中间。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">十一、脆皮菊花</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：菊花</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：面粉、盐等</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1.先将菊花瓣掰下，清洗干净</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2.把淀粉、面粉放在容器中，打入一只鸡蛋适量加些泡打粉、清水和色拉油，要向一个方向搅匀成糊。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">3.起油锅，待五成热时将蘸有蛋糊的菊花瓣逐片投入油中，炸至定型后捞出。</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"> </span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">十二、葛公豆腐</span></span></strong></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（一）主料：</span><span style="font-family:仿宋">:豆腐、肉片</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（二）配料：油、盐、料酒、酱油、姜葱蒜、小米辣</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">（三）制作标准：</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">1.将葛公豆腐切成长条块状，油煎至两面金黄备用.</span></span></p><p><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 16px;background: rgb(255, 255, 255)"><span style="font-family:仿宋">2. 肉片炒香，加入煎好的豆腐，调到中火慢炖至豆腐入味。</span></span></p><p><strong><span style="font-family: 仿宋;color: rgb(51, 51, 51);letter-spacing: 0;font-size: 21px;background: rgb(255, 255, 255)"> </span></strong></p><p><br/></p><link rel="stylesheet" href="//www.dz0566.com/source/plugin/wcn_editor/public/wcn_editor_fit.css?v134_qU6" id="wcn_editor_css"/>
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