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糖醋鱼原料:草鱼1条(1000g),淀粉、豆油各少许,酱油、香油、醋、白糖、葱段、姜汁、料酒各适量。制作:将鲜草鱼刮鳞去内脏,洗净,切成约6cm长,2cm宽的块。用旺火烧热勺,加入豆油,油热加入葱段炝锅,下入鱼块,加入料酒,焖透,再加酱油、醋、清水、姜汁、白糖,烧开锅,改用小火焖5分钟左右,再改旺火,加醋、糖,用淀粉勾芡,淋入香油,即可出勺。
Sweet and sour fish Ingredients: Grass carp 1 (1000g), starch, soybean oil a little soy sauce, sesame oil, vinegar, sugar, scallion, ginger juice, cooking the right amount. Production: The fresh grass scales scrape offal, wash, cut into about 6cm long, 2cm wide block. Sprinkle with hot soy sauce, add soybean oil, add oil and heat to scallion pot, into the fish, add cooking wine, simmer thoroughly, add soy sauce, vinegar, water, ginger, sugar, boil the pot, switch to a small fire simmered 5 Minute or so, and then change the flourishing, vinegar, sugar, with starch thicken, drenched in sesame oil, you can out of the spoon.