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葡萄鱼是一道色、香、味、形俱佳享誉四方的安徽名菜,深受人们的欢迎,此菜制作工序多,难度大,必须掌握一定的技巧。一、选择原料“物性不良,虽易牙烹之亦无味也”。所以要想做好菜,必须选好料。此菜主料应选用2.5千克左右大的新鲜青鱼最为适宜,因为青鱼的饵料多为动物性食物,所以鱼肉质地细白、肥嫩、绒刺较少;而且青鱼鱼体长圆、肚膛小、肉厚,有利于造型。二、刀工处理这道菜优美的造型是与精湛的刀工技术分不开的。原料的刀工处理方法是:将青鱼一剖两片,选一片的下半段,用刀稍修成梯形,皮朝下放在砧板上,
Grape fish is a color, fragrance, taste, shape and taste all over the famous Anhui famous dishes, welcomed by people, this dish production process and more difficult, we must master certain skills. First, the choice of raw materials, “poor physical properties, although the taste is also easy to cook teeth also ”. Therefore, in order to make good food, you must choose good materials. The main dish materials should be used about 2.5 kilograms of fresh herring is most appropriate, because most of the herring food for animal foods, so fine white fish texture, fat tender, cashmere less; and bluefish fish oval, small belly, Thick meat, is conducive to shape. Second, the knife to deal with this dish beautiful shape is inseparable from the superb knife technology. The raw material of the knife processing method is: a cutlass two, choose a piece of the second half, a little knife into a trapezoid, skin down on the anvil,