芒果视频

基本介紹

芙(fu)(fu)蓉(rong)(rong)(rong)燕(yan)菜(cai)(cai)(cai)是一(yi)道地(di)方名(ming)(ming)肴，在川菜(cai)(cai)(cai)、魯菜(cai)(cai)(cai)里(li)都(dou)有(you)(you)(you)此(ci)(ci)菜(cai)(cai)(cai)。此(ci)(ci)菜(cai)(cai)(cai)湯清(qing)味(wei)鮮，燕(yan)菜(cai)(cai)(cai)潔(jie)白軟嫩。此(ci)(ci)菜(cai)(cai)(cai)是川菜(cai)(cai)(cai)宴(yan)席(xi)上的名(ming)(ming)貴(gui)湯菜(cai)(cai)(cai)之(zhi)(zhi)(zhi)一(yi)。咸鮮味(wei)型。其(qi)所以以“芙(fu)(fu)蓉(rong)(rong)(rong)”冠菜(cai)(cai)(cai)名(ming)(ming)之(zhi)(zhi)(zhi)首，意寓成都(dou)古有(you)(you)(you)“芙(fu)(fu)蓉(rong)(rong)(rong)城”之(zhi)(zhi)(zhi)稱(cheng)；又含有(you)(you)(you)用作配料的“芙(fu)(fu)蓉(rong)(rong)(rong)蛋”之(zhi)(zhi)(zhi)意。成菜(cai)(cai)(cai)宛如潔(jie)白盛開的芙(fu)(fu)蓉(rong)(rong)(rong)花，質地(di)細嫩爽口，味(wei)咸菜(cai)(cai)(cai)醇美。

菜品特色

1．燕菜(cai)又(you)名(ming)燕窩，是(shi)金絲(si)鳥在海岸上用唾液與絨羽等(deng)柔(rou)軟纖維(wei)混合凝結筑成的巢窩，十分珍(zhen)貴。中(zhong)醫(yi)認為其(qi)味平(ping)、甘，有養陰潤燥、益(yi)氣補(bu)中(zhong)的功效。

2．此菜(cai)(cai)(cai)是(shi)川菜(cai)(cai)(cai)高級宴(yan)席上的名貴湯(tang)菜(cai)(cai)(cai)之(zhi)一。咸鮮味型。其所以以“芙蓉”冠菜(cai)(cai)(cai)名之(zhi)首(shou)，意寓成都古有“芙蓉城”之(zhi)稱；又含有用(yong)作配料的“芙蓉蛋”之(zhi)意。成菜(cai)(cai)(cai)宛(wan)如潔白(bai)盛開的芙蓉花，質地細嫩爽口，味咸菜(cai)(cai)(cai)醇美，是(shi)滋補(bu)的珍懂。

制作方法

1．將雞蛋(dan)清打入碗內調散，加川(chuan)鹽、味精、胡(hu)椒粉、清湯150 克和勻，分別(bie)舀人抹有(you)豬化油的10 只調羹(geng)內，上籠用(yong)小火(huo)蒸熟(shu)取出(chu)，上面(mian)用(yong)火(huo)腿絲(si)、絲(si)瓜(gua)絲(si)嵌成玉蘭(lan)圖案(an)，再上籠一分鐘成蘭(lan)花(hua)芙蓉(rong)蛋(dan)。

2．燕窩用(yong)沸(fei)水漲發(fa)后，去盡茸(rong)毛雜質，用(yong)湯碗有順序地擺(bai)齊(qi)上籠蒸軟，盛(sheng)入大湯盤內，用(yong)清(qing)湯400 克過(guo)兩次，上面撒上蛋皮(pi)絲、火(huo)腿皮(pi)絲，注入燒沸(fei)的清(qing)湯，周圍放蒸好的芙蓉蛋即(ji)成。