论文部分内容阅读
材料:1.新鲜平鱼一条,去头去尾切片;2.盐、味精、胡椒各适量;3.糖少许、茶叶50克、面粉150克。做法:1.用材料2将切片平鱼腌制15-30分钟;2.蒸锅内准备开水,将平鱼蒸至全熟;3.材料3放入炒锅内,用蒸网隔开并放上蒸熟的平鱼,盖上盖子,用中火熏1-2分钟即可;4.食用前,将平鱼上均匀涂抹少许红糖水,可以去掉烟熏的苦涩味,味道也更好。 为了避免茶叶的苦涩味与鱼的腥味破坏整道菜的口味,所以使用烟熏的处理方式。可根据个人的喜好不同,选择口感更柔软的鱼类,但切记鱼一定要新鲜。
Materials: 1. Fresh flat fish, go head and tail slices; 2. Salt, MSG, pepper each amount; 3. A little sugar, tea, 50 grams, 150 grams of flour. Practices: 1. Using the material 2 will be flattened fish pickled 15-30 minutes; 2. steamer boiling water, the flat fish steamed to full maturity; 3. Materials 3 into the wok, with a steam grid separated Put the steamed flat fish, cover the lid, smoked with fire 1-2 minutes; 4. Before eating, the flat fish will be evenly coated with a little brown sugar, you can get rid of smoked bitter taste, taste better . In order to avoid the bitter taste of tea and fish smell the whole dish taste, so the use of smoked treatment. According to individual preferences, choose a more soft taste of fish, but remember that the fish must be fresh.