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我从厨几年来,为做好鲤鱼汤,清教过不少老前辈,他们在辅料的投放,和烹饪技巧上都有特色,特例举如下,供厨友们参考。例一:醋椒鲤鱼汤(一)主料:鲤鱼一尾(重约500克)辅料:大料一粒,绍酒15克,精盐4克,味精2克,葱姜丝各50克,面粉50克(约耗25克),生抽500克(约耗50克),香油5克,香菜段50克,天津产独流老醋50克,白胡椒粉25克,清水2000克。制法:①将鱼收拾干净(肠、腮、鳞)两面切上“”字刀,两面沾均面粉。②净锅倒入生油,烧至五成熟时,放鱼炸透捞出③净锅放清水、绍酒、大料,放
I cook a few years, to do a good job carp soup, Qing taught many predecessors, they put in the excipients, and cooking techniques have their own characteristics, the following is a special case for the kitchen friends reference. Example 1: Pepper and Carp Carp soup Ingredients: One carp (weighing about 500g) Accessories: One serving of aniseed, 15g of Shaoxing wine, 4g of salt, 2g of MSG, 50g of onion and ginger, flour 50 grams (about 25 grams), soy sauce 500 grams (about consumption of 50 grams), sesame oil 5 grams, 50 grams of coriander, Tianjin alone vinegar 50 grams, 25 grams of white pepper, water 2,000 grams. System of law: ① the fish clean up (gut, gills, scales) cut on both sides of the “” knife, both sides are stained flour. ② net pot into the raw oil, burn until five mature, put the fish deep-fried fish out ③ net pan put clear water, Shaoxing wine, aniseed, put