龙凤葡萄珠</SPAN>
</SPAN>配料:</SPAN>鸡脯肉</SPAN>250</SPAN>克，草鱼揉</SPAN>50</SPAN>克，油菜叶</SPAN>300</SPAN>克</SPAN>
</SPAN>〖辅料〗葱汁、姜汁各20</SPAN>克，鸡蛋</SPAN>1</SPAN>个</SPAN>
</SPAN>〖调料/</SPAN>腌料〗：盐、味精、老抽酱油、绿菜叶各少许白醋适量，淀粉</SPAN>50</SPAN>克，番茄酱</SPAN>20</SPAN>克，白糖</SPAN>50</SPAN>克，油</SPAN>100</SPAN>克。－ </SPAN>?</SPAN>特　　色：色泽悦目，味道鲜美。</SPAN>
</SPAN>做法:</SPAN>
</SPAN>1.</SPAN>鸡肉、草鱼肉分别制泥，分别加入鸡蛋液、淀粉、葱姜汁、盐、味精调味。</SPAN>
</SPAN>2.</SPAN>油菜取绿汁，加入鱼泥中搅匀。鸡泥加老抽酱油搅匀。</SPAN>
</SPAN>3.</SPAN>起锅放水烧开后，将两种泥分别捏成粟子般大小的丸子，飘起时捞出。</SPAN>
</SPAN>4.</SPAN>锅上火倒入菜汁，加少许盐，用水淀粉勾玻璃芡，下鱼丸，淋明油出古</SPAN>
</SPAN>5.</SPAN>再起锅将少许油烧热，下入番茄酱，加白糖、白醋，水淀粉勾玻璃芡，下入鸡丸，淋明油即可。</SPAN>
</SPAN>6.</SPAN>将做好的两种丸子分别码在盘中成葡萄串状。</SPAN> </SPAN>
铁扒仔鸡</SPAN>
</SPAN>配料: </SPAN>原料</SPAN>/</SPAN>调料：嫩鸡</SPAN>!</SPAN>只</SPAN>200</SPAN>克，鸡蛋</SPAN>!</SPAN>个，西红柿</SPAN>150</SPAN>克，茄汁</SPAN>50</SPAN>克。</SPAN>
</SPAN>调料：糖、醋各2</SPAN>汤匙，淀粉</SPAN>1</SPAN>．</SPAN>5</SPAN>汤匙，生抽、料酒各</SPAN>0</SPAN>．</SPAN>5</SPAN>汤匙，姜</SPAN>1</SPAN>块，葱</SPAN>5</SPAN>段，精盐</SPAN>3</SPAN>茶匙，味精</SPAN>1</SPAN>茶匙，花生油</SPAN>1000</SPAN>克。</SPAN>
</SPAN>做法:</SPAN>
</SPAN>1</SPAN>．鸡去毛，洗净内脏，剔去骨头，片成厚片，用刀背拍松肉质，放姜片、葱段、精盐、生抽腌片刻，拣去葱、姜，加鸡蛋、淀粉拌匀，沾上千淀粉。</SPAN>
</SPAN>2</SPAN>。将鸡肉下旺油锅中，炸呈金黄色捞出，改刀装盘。</SPAN>
</SPAN>3</SPAN>．锅放底油，下茄汁煸炒，加清汤、糖、醋、味精调好汁烧开，淀粉勾芡，浇在鸡上，西红柿片成厚片围在盘边。</SPAN>
春蚕吐丝</SPAN>
</SPAN>原料：</SPAN>
</SPAN>鸡脯、虫草、竹荪、胡萝卜、菜花、精盐、料酒、蛋清、胡椒粉、水淀粉、味精、冻化猪油、鲜汤、精炼油、鸡化油。</SPAN>
</SPAN>制 法：</SPAN>
</SPAN>1.</SPAN>鸡脯洗净去筋、皮，捶茸后，排筋、剁细，放入盆内，依次加入鲜汤、蛋清、精盐、料酒、胡椒粉、味精、冻化猪油顺一方向搅打成</SPAN>“</SPAN>鸡糁</SPAN>”</SPAN>。</SPAN>
</SPAN>2.</SPAN>虫草、竹荪洗净，用清汤涨发入味；将胡萝卜、菜花及竹荪菌盖制成如图所示的形状，入沸水中氽断生，摆入圆盘中备用。</SPAN>
</SPAN>3.</SPAN>将鸡糁灌入竹荪中，然后用绳打结，制成蚕茧形状，上笼用小火蒸制成熟，用刀修成形即可备用。</SPAN>
</SPAN>4.</SPAN>锅置中火上，掺入鲜汤，放入精盐、料酒、味清调味后，投入虫草，蚕茧同烧片刻，用水淀粉收薄芡，淋入鸡化油，装入盘中即成。</SPAN>
</SPAN>特点：成形美观，清淡爽口，寓意深刻。 。</SPAN>
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