| 再谈鱿鱼须剞刀成"龙"技术 |
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| 引用本文： | 邯牛.再谈鱿鱼须剞刀成"龙"技术[J].扬州大学烹饪学报,2000,17(1). |
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| 作者姓名： | 邯牛 |
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| 作者单位： | 河北邯郸市第一招待处,邯郸,056002 |
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| 摘 要： | 运用斜刀法、平刀法等剞花刀技术,将鱿鱼的头须部分剞上一定刀距、 一定深度的刀纹,制成“龙须”。“龙须”和其它原料组合,可烹制成“群龙戏珠”、 “群龙观菊”、“金龙绣球”、“金龙闹海”等多种冷、热菜肴,它具有形美味佳的特点。
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| 关 键 词： | 鱿鱼须 剞刀 菜肴 烹饪工艺 |
ON THE SKILL OF CUTTING SQUID BEARD INTO "DRAGON" |
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| Han Niu.ON THE SKILL OF CUTTING SQUID BEARD INTO "DRAGON"[J].Cuisine Journal of Yangzhou University,2000,17(1). |
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| Authors: | Han Niu |
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| Abstract: | Using cutting skills as oblique cutting, plane cutting and so on to cut the squid in certain distance and certain depth and make it dragon-beard-like. Mixing "dragon beard" with other materials to make various cold dishes and hot dishes as "lots of dragons playing ball" "lots of dragons viewing chrysanthemum" "flower ball in shape of golden dragon" "golden dragon stirring up is sea" and so on, which have the features of beautiful form and nice taste. |
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| Keywords: | squid beard cutting dish cuisine technology |
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