寶塔四圍碟

寶塔四圍碟是一道菜品，主料是胡蘿蔔和牛肉等，配料是青椒和豬裡脊等，調料是花椒油五香料和芝麻等，通過煮製、拼盤而成。

基本介紹

• 中文名：寶塔四圍碟
• 分類：肉類菜
• 主要食材：胡蘿蔔，牛肉
• 調料：精鹽、味素、花椒油、五香料
• 輔料：青椒

中文介紹

寶棕籃懂滲塔四圍碟，肉類菜譜。

主料：胡蘿蔔200克、牛肉150克、青椒200克婚駝欠、豬裡脊150克；調料：精鹽、味素、花椒油、五香料、糖、醋、香油、紅油、孜然、芝麻；

寶塔四圍碟

寶塔四圍碟的腿背多愚烹飪制抹幾詢作方法：

1、牛肉入鹵鍋中鹵熟入味；

2、分別把胡蘿蔔、青椒、豬裡脊切絲，放入鍋中焯水制熟，分別加入調料拌成三種口味；充頁主

3、熟牛肉切絲；

4、把四種主料分別放入模習辣具中，製成寶塔形狀，盛入盤中。

烹飪操作關鍵：煮製牛肉、裡脊肉不宜過火。兩種青菜刀工粗細要均勻。四種主料放入模具時用酷諒員力要適中。

英文解說

Pagoda round dish, meat recipes.

Ingredients: 200 grams of carrots, 150 grams of beef, green pepper, 200 grams, 150 grams of pork loin;

Seasoning: salt, monosodium glutamate, pepper oil, five spice, sugar, vinegar, sesame oil, oil, cumin, sesame;

Pagoda round disc production methods of cooking:

1 pot of stewed beef cooked into tasty brine;

2, respectively, the carrots, green peppers, shredded pork loin, cooked into the pot boiled water system, namely three flavors by adding spices Ban Cheng;

3, cooked beef strips;

4, the four main materials were placed in the mold, made of the pagoda shape, poured into a plate.

Cooking operation key: cooking beef tenderloin should not be too far. Thickness of two young workers to be even a chopper. Four ingredients into the mold when the force should be moderate.