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雪蘑芋烧鲫鱼 原料:雪蘑芋50克 鲜鲫鱼600克(四尾) 精盐5克 酱油5克 白糖5克 醋、胡椒粉、味精各适量 料酒20克 鲜汤200克 辣豆瓣酱20克 菜油500克(耗100克) 制作:①将雪蘑芋用水泡软,切成5厘米长、3厘采宽、1厘米厚的块,入沸水锅中略煮,除去异味后捞出。豆瓣剁细,姜切米粒状,葱切葱花。 ②鲜鲫鱼剖杀,去鳞、鳃、内脏,洗干净,然后用盐、料酒、姜葱码味20分钟。 ③锅置火上,下菜油烧至六成热时,下鱼略炸至浅黄色时起锅;滗去余油,下辣豆瓣酱炒出香味,下姜蒜米,掺鲜
Snow mushrooms taro burning Crucian carp raw materials: 50 grams of snow mushrooms carp 600 grams (four) salt 5 grams of soy sauce 5 grams of sugar 5 grams of vinegar, pepper, MSG appropriate amount of wine 20 grams of soup 200 grams of hot bean paste 20 grams of vegetable oil 500 grams (consumption 100 grams) production: ① snow mushrooms with blisters and soft, cut into 5 cm long, 3 cm wide and 1 cm thick block, into the boiling water in the boil, remove the smell after removing. Douban chop fine, ginger cuticle granular, green onion cut onion. ② fresh crucian carp to kill, go to the scales, gills, viscera, wash, and then salt, cooking wine, ginger and code flavor 20 minutes. ③ pot set fire, the next vegetable oil till the Liucheng heat, the fish slightly fry to light yellow when the pot; Decanter to residual oil, under the spicy bean paste fried flavor, the next ginger and garlic rice, mixed with fresh