烹饪是我的兴趣爱好,其中奥妙无穷。我有很深体会。比如,拿做清汤鱼圆来说吧,开始听说做好鱼圆很困难,但看老师示范时很简单,不一会儿,圆溜溜的鱼圆一个接一个地在水面上露出了小脑袋,洁白光滑。轮到我做的时候,就不那么容易了。开始制出的鱼茸发红、发黑,鱼圆放到锅中就散掉了。老师看后指出,发红是由于出肉时还留有血红,这样会影响菜肴的色泽。发黑是二个原因引起的,一个是鱼肉没有在清水中漂净血水,第二个 Cooking is my hobby, which mysterious infinite. I have a deep experience. For example, take the fish soup for the sake of it, began to hear that it is very difficult to do a good job, but to see the teacher demonstration is very simple, and soon, round yo fish circle one after another in the water, showing a small head, white smooth. When it was my turn, it was not that easy. The fish that started to make was red and black, and the fish dropped into the pan. After the teacher pointed out that redness is due to the blood left when there is blood, which will affect the color of the dishes. Black is caused by two reasons, one is the fish did not float in the clear water, the second