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在广东,相信大家对砂锅菜肴都不陌生。广东人喜欢用砂锅来煲汤,口感比其他器皿煲出来的更加好喝,而现在湛江渔港酒家就利用砂锅受热均匀这个特点结合湛江特色的香料沙姜做出一道美味的砂锅沙姜焗石斑鱼。我们都知道,石斑鱼的最主要特征就是皮筋道,肉细嫩,而砂锅这个做法就能完美体现石斑鱼这个特点,配上以沙姜为主其他香料为辅的特色香料搭配,石斑鱼用简单的盐和油腌制后用砂锅焗熟。这道菜成菜特点,香气扑
In Guangdong, I believe everyone is familiar with the casserole dishes. Cantonese like to use the casserole soup, taste better than other pots out of the drink, but now Zhanjiang fishing port restaurant on the use of casseroles evenly heated this characteristic combined with Zhanjiang characteristics of spice ginger ginger to make a delicious casserole sand ginger baked grouper. As we all know, the most important feature of grouper is that it has a soft and tender skin, while the casserole can perfectly reflect this characteristic of grouper. Coupled with the special spice supplemented by other ginger spices, grouper The fish is cooked in a casserole with simple salt and oil. This dish into a dish characteristics, aroma flutter