HUANG JIANXIONG黄建雄融合马来西亚餐厅行政主厨如何用最常见的食材,烹调出不一样的新鲜味道来?本期《创意料理》栏目为您推荐南京融合马来西亚餐厅的特色菜:麦片虾、排骨大王和三味鲈鱼。麦片虾将麦片与虾结合起来,既保留了虾的鲜嫩又增添了麦片的香脆;三味鲈鱼的味道有别于传统的鲜咸口味,而是酸中带甜,甜中透着辣,辣中散着鱼香…… HUANG JIANXIONG HUANG JIANXIONG Combine Malaysian Restaurant Executive Chef How to cook different flavors of freshness with the most common ingredients? This section of “Creative Cuisine” recommends Nanjing fusion Malaysian restaurant specialties: cereal shrimp, ribs king and Three flavors of sea bass. Cereal shrimp combine the cereal with the shrimp, which not only retains the freshness of the shrimp but also adds the crunchiness of the cereal. The flavor of the pungent seabream is different from the traditional fresh salty taste, but the sour sweet and spicy sweet and spicy In the scattered fish incense ...