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Synopsis
烹调菜肴的原料有鲜货原料和干货原料两大类。鲜货原料择洗后便可烹调，而干货原料必须经过涨发后才能使用。干料涨发的好坏对菜肴的质量有很大的关系。
本书分两部分：第一部分是了解干货涨发之常识。如干货为什么要发制？为什么有的干料用冷水发，有的干料用热水发？为什么有的干料必须用油发等等。第二部分介绍了百余种干货的涨发、洗涤、保存和烹调菜例。每一种干货的涨发都有它的独特技巧，比如粉条泡发不好，做出的凉拌粉条，黏糊不爽口，烹调的炒粉条粘结成团；又如腐竹，泡发时用水不当，红烧后软烂失形；再如海参，泡发时不能沾油、盐、碱等，否则不易发透，或者溶化等问题都能在本书中找出比较满意的答案。
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Dry edible optional graphical processing Encyclopedia(Chinese Edition)
Seller: liu xing, Nanjing, JS, China
Seller rating 5 out of 5 stars
paperback. Condition: New. Paperback. Pub Date :2013-04-01 Pages: 116 Language: Chinese Publisher: Hunan Science and Technology Press Product Name : Encyclopedia of graphic processing of edible dry goods to buy : cow Guoping Code ISBN Number: 9787535775634 Publisher: Hunan Science and Technology Press product type : Book published :2013 -04-01 printing time :2013 -04-01 [Description] Encyclopedia of graphic processing of edible dry goods to buy . edited by cattle country level. The first part introduces the edible fat . Seller Inventory # BW005898