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此菜选择的臭鲑鱼都是店里自己腌制的,虽然没有沿用传统的制作方法,而是以臭豆腐为主料腌一周左右即成品,但味道却一点不差,大厨说:“之所以有这样的改动是因为,传统的臭鲑鱼制作方法虽然味道也很好,但毕竟是把鲜鱼活生生的放臭了,即便还可以吃,但多少会有一些损害健康的东西在。”翠清的香煎臭鲑鱼,选用的都是3两左右的鲑鱼,这个重量丝拉拉声越煎越臭吃起来越好吃。别的暂且不提,的鱼最嫩,烹制的时候也最入味。出锅后,
This dish choose the stinky salmon are the shop’s own marinated, although not follow the traditional method of production, but based on stinky tofu marinated for about a week or so, but the taste is not bad, the chef said: The reason for this change is that although the traditional method of making stinky salmon tastes good, after all, the sting of fresh fish is deodorized even if it can be eaten. However, there are some things that are detrimental to health. "Cuiqing fried smelly salmon, the selection is about two or three salmon, the weight of the more smelly smelly smelly eat the more delicious. For the sake of others, the most tender fish and the most tasty of them when cooked. After the pan,