西汁,作为一种新的热菜复合味,在烹调过程中运用广泛,适应火局、烧、脆溜等烹调方法制作的菜式,现在各大经营粤菜、新派川菜的酒楼中的西汁菜肴均受欢迎。如菜肴西汁煸乳鸽、西汁果肉脯等。但是,作为西汁,在运用中务求新鲜,故以自己制作为宜。现介绍如下:配方:鲜番茄片2,500g,洋葱片500g, Juice, as a new hot vegetable complex flavor, is widely used in the cooking process to adapt to dishes made by cooking methods such as fire, burn, crisp slip and other cooking methods. Nowadays, western juice Dishes are popular. Such as dishes, jujube West pigeon, dried fruit and other juices. However, as a West Juice, in the use of fresh, it is best to make their own. Are introduced as follows: Recipe: fresh tomato 2,500 g, 500 g onion slices,