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用料:花鲤鱼头咽腭、大蒜头、奶汤、酱油、黄酒、味精、精盐、白糖、胡椒粉、水淀粉、精制油。 烹调方法:烧。 制法:将花鲤头用小刀拆出咽腭,放锅中焯水后,漂洗干净,放黄酒、葱姜汁水内浸泡一小时待用。锅中放油将大蒜头爆香,倒入咽腭略煎,下黄酒、酱油、奶汤、胡椒粉,烧开改小火焖烧半小时,加味精大火收汁,勾芡淋葱油即成。 特点:此菜选料独特,色彩红亮,咸鲜略甜,质感肥糯,营养丰富。
Material: Flower carp head pharyngeal palate, garlic head, milk soup, soy sauce, rice wine, MSG, salt, sugar, pepper, water, starch, refined oil. Cooking method: burn. Method: the carp head with a knife out pharyngeal palate, put the pot boiled water, rinse clean, put yellow wine, onion ginger juice soak for one hour standby. Put the oil in the pan to saute the garlic, pour into the pharynx and palatine slightly fry, under the rice wine, soy sauce, milk soup, pepper, boil small fire simmer for half an hour, add fine fire juice, thicken the scallion oil Serve . Features: This unique choice of materials, color red, salty slightly sweet, texture fat waxy, nutrient-rich.