糖醋味型是秦菜常用味型之一,广泛应用于冷、热菜之中,特别是热菜。它以外酥里嫩色泽桔红明亮、酸甜微成醇香的特点而深受广大消费者青睐。如“糖醋里脊”、“糖醋三丝鱼卷”、“糖醋鲤鱼”等等。但在实际操作时,有不少青年厨师掌握不好,往往失败。经与一些有经验的老师傅们探讨,认为应掌握以下烹制机理:首先,选择鱼类、肉类作主料时一定要新鲜,质地要嫩,无异味。在加工过程中务必除净筋膜,刀工要精细、均匀,以免影 Sweet and sour taste is one of the commonly used flavors of Qin cuisine, widely used in cold and hot dishes, especially hot dishes. It is crisp outside the tender orange color bright red, sweet and sour mellow fragrance characteristics favored by the vast number of consumers. Such as “sweet and sour loin ”, “sweet and sour three wire roll ”, “sweet and sour carp ” and so on. However, in practice, many young chefs do not master well and often fail. After discussing with some experienced old masters, we believe that we should master the following cooking methods: First, we must choose fresh fish and meat as the main ingredient, tender texture and no peculiar smell. Be sure to remove the net fascia in the processing process, knife workers should be fine, uniform, so as to avoid filming