简介
《绝味汁料秘方》由潘胜林主编，本书收录220例味汁制作配方，内容包括传统复合味型、创新复合味型的制作技艺和配制方法。为方便读者使用，除将各地深受人们喜爱而过去未公之于众的复合味汁配制秘方收录之外，还根据人们口味的变化和社会的新需求，开发了新的复合味汁配制秘方供选择。书中所配精美插图即根据所列味型配方调制的菜肴或面点。
目录
(1)一品汁
(2)养麦酱汁
(3)核桃酱汁
(4)蕺菜酱汁
(5)菜珍味汁
(6)南瓜子酱汁
(7)小米酱汁
(8)姜酱汁
(9)烧烤汁
(10)蚝香汁
(11)保香汁
(12)酱爆汁
(13)糟浸汁
(14)茴香浸汁
(15)野椒浸汁
(16)凉面汁
(17)泡姜汁
(18)酸粉汁
(19)豆花汁
(20)油茶汁
(21)涮肉汁
(22)咖花汁
(23)浸卤汁
(24)西湖汁
(25)软熘香汁
(26)巴香汁
(27)醋熘汁
(28)鱼酱汁
(29)清香汁
(30)爆香汁
(31)酸酱汁
(32)蒜香汁
(33)鳄梨酱汁
(34)杏子汁
(35)韭花酱汁
(36)如意汁
(37)香椿汁
(48)奶蛋汁
(49)清凉汁
(40)香槟汁
(41)蟹酱汁
(42)藿椒汁
(43)香桃汁
(44)胡桃汁
(45)柠葡汁
(46)西霸汁
(47)芒果汁
(48)椰香汁
(49)鲍香汁
(50)桃椒汁
(51)QQ汁
(52)PS汁
(53)蘸味汁
(54)爽口汁
(55)香芹汁
(56)洋葱汁
……
(2)养麦酱汁
(3)核桃酱汁
(4)蕺菜酱汁
(5)菜珍味汁
(6)南瓜子酱汁
(7)小米酱汁
(8)姜酱汁
(9)烧烤汁
(10)蚝香汁
(11)保香汁
(12)酱爆汁
(13)糟浸汁
(14)茴香浸汁
(15)野椒浸汁
(16)凉面汁
(17)泡姜汁
(18)酸粉汁
(19)豆花汁
(20)油茶汁
(21)涮肉汁
(22)咖花汁
(23)浸卤汁
(24)西湖汁
(25)软熘香汁
(26)巴香汁
(27)醋熘汁
(28)鱼酱汁
(29)清香汁
(30)爆香汁
(31)酸酱汁
(32)蒜香汁
(33)鳄梨酱汁
(34)杏子汁
(35)韭花酱汁
(36)如意汁
(37)香椿汁
(48)奶蛋汁
(49)清凉汁
(40)香槟汁
(41)蟹酱汁
(42)藿椒汁
(43)香桃汁
(44)胡桃汁
(45)柠葡汁
(46)西霸汁
(47)芒果汁
(48)椰香汁
(49)鲍香汁
(50)桃椒汁
(51)QQ汁
(52)PS汁
(53)蘸味汁
(54)爽口汁
(55)香芹汁
(56)洋葱汁
……
绝味汁料秘方
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