生蒸菜肴与生蒸技术

生蒸菜肴,具有新鲜清爽,软烂滑嫩,味道鲜美,形态整齐美观等特点。 生蒸的菜肴品种繁多,从技术上讲,可分为生光蒸、生粉蒸、生滑蒸三大类。

生蒸菜肴与生蒸技术(下)

三、生滑蒸 生滑蒸,是在经刀工、调味处理后的生鲜原料的表面着附上一层“淀粉衣”,然后蒸之成菜。原料上的淀粉经蒸熟后,即变得腻滑,给菜肴增加了滑感,故谓之“生滑蒸”。 (1)适宜于生滑蒸的原料 适宜于生滑蒸的原料主要有鱼类、蛙类、禽类、畜类等。 (2)原料的刀工处理 鱼类,斩成块或段。蛙类,斩成块,或专取其腿。禽类,斩成块,或专取其翅、腿。畜类,

食物蒸着吃最健康养生蒸比煮保留更多营养

健康美食离不开好的烹饪。如何在保持食物色香味形俱佳的同时，让营养更易被人体吸收，是一门学问。

生蒸与生蒸技术

生蒸,是指生鲜原料通过刀工、调味、“着衣”或不“着衣”等处理后,用蒸气加热成菜的一种技法。 生蒸而成的菜肴,具有新鲜清爽,软烂滑嫩,味道鲜美,整齐美观等特点。 生蒸而成的菜肴繁多,如清蒸鱼、旱蒸全鸡、椒酒鸭、荷香蒸斑鸠、粉蒸鱼、粉蒸牛肉、米粉肉、荷包炸、小笼粉蒸石鸡腿、粉蒸茄子、冬菇蒸滑鸡、鼓汁蒸排骨、滑蒸石鳞、清蒸龙虾、清蒸鲜鲍、清荣带子…… 。但归纳起来.可分为生光蒸、生粉蒸、生滑蒸三大类。

母亲的料理

每天清晨，都会给先生蒸上一碗我自己调制的营养汤。把薏仁、茯苓、芝麻、山药、枸杞等都磨成粉，调和在牛奶里，上锅蒸，吃的时候再加上一勺蜂蜜和一勺干果调味。因为有芝麻的缘故，所以闻起来很香，但是口感却不太好。先生说再难吃他都能咽得下去，他是过过苦日子的人，对生活要求不高。先生津津乐道的是他母亲的料理。

Exploring the Feasibility of Producing Superheavy Nuclei in the Proton Evaporation Channel

The feasibility of producing superheavy nuclei in proton evaporation channels was systematically studied within the dinuclear system(DNS)model.Due to the Z=114 proton-shell,one can synthesize Fl isotopes in proton evaporation channels.We only considered the case of evaporating one proton first and then n neutrons in this work,other cases were ignored due to the small cross-section.The production cross sections of unknown isotopes ^(290,291)Fl in ^(38)S+^(255)Es reaction are the highest compared with ^(50)Ti+^(243)Np and ^(54)Cr+^(239)Pa reactions,and the maximum cross sections are 1.1 and 15.1 pb,respectively.^(42)S+^(254)Es is a promising candidate to approach the island of stability as the radioactive beam facilities are upgraded in the future,and the production cross sections of ^(291−294)Fl in that reaction are estimated to be 3.2,6.0,4.0,and 0.1 pb,respectively.