增加了新菜和补充的烹饪tips #331
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增加了新菜和补充的烹饪tips #331
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anois
reviewed
Feb 22, 2022
| @@ -17,6 +17,7 @@ | |||
| 2. 一般来说，计划腌渍的时间越长，使用的调味料和辅料越少 | |||
| 3. 腌渍时应使用料均匀覆盖在所有的表面。如果是肉片、肉丝，应该用手尽量抓匀、搅匀。如果是整个羊腿，应该用手或刷子在表面刷匀 | |||
| 4. 一般炒肉、炸肉需要提前腌渍。炒肉应该保证肉鲜嫩的口感，烹调往往需要大火且时间较短。短时间烹饪不容易入味时，提前腌渍就能弥补口味的不足 | |||
| 5. 同时需要注意的是肉类腌制是为了为了防止后续烹饪中的味道不足，需要权衡整道菜在材料预处理和烹饪过程中整体的调味量 | |||
| - 把葱洗净，写成斜刀，或者切成较大的葱末。馒头切成适合入口的方块 | ||
| - 热锅，国内放入薄油（没过锅底即可），放入准备好的葱简单炒制到失水部分焦黄有香气即可。注意不要过度炒制成葱油的做法 | ||
| - 仿佛馒头块，翻炒均匀，直到馒头变热即可 | ||
| - [若馒头比较的干，可以考虑少放一些水然后关上锅盖进行短暂的闷蒸] |
There was a problem hiding this comment.
[] 是为了表示为可选项嘛？这种写法会让人比较困惑。
若馒头比较的干，可以考虑少放一些水然后关上锅盖进行短暂的闷蒸（可选）
即可
| - 葱，推荐使用大葱，炒制的味道会更好，小葱虽然带有清香味但炒制对其有所损失 | ||
| - 个人比较喜欢吃葱，对于一个半馒头会放入半根大葱 | ||
| - 调料： | ||
| - 盐 |
| @@ -41,6 +41,12 @@ | |||
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| 开火——直接将锅平放于火上，烧热——将油倒入锅中，烧热——放入菜品，翻炒——出锅前记得放调料 | |||
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| ### 煎炸的火候控制的简单原则 | |||
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| - 大火：国内的高温会导致食材的表面快速失水，一般目的是用于定型或者用于形成焦化层。如煎鱼的时候会先定型后烹熟 | |||
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必备原料和工具,计算,操作三部分内容。原材料用量是无歧义且准确的。对于可以自行发挥的量给出了建议的范围。制作步骤是无歧义，准确且完整的。对于每一个步骤的开始和结束都有明确的标准。警告
HowToCook 仓库采用了 The Unlicense 协议！
菜谱在签入前，必须确保其可以直接声明进入 "公共领域"（public domain)。这意味着一旦合并后，任何人都可以自由复制，修改，发布，使用，编译，出售或以菜谱的形式或菜的形式分发，无论是出于商业目的还是非商目的，以及任何手段。