论文部分内容阅读
做糖醋鲤鱼一菜,将熬制好的糖醋汁,浇在炸好的鲤鱼上时要求“吱吱”作响,老师傅们常以此作为评定该菜成功与否的技术标准之一,这是为什么? 我们知道,糖醋鲤鱼是山东传统名菜,源于山东济南黄河码头洛口镇,后成为济南百年老店汇泉楼的看家菜,现已流传到北方各地,其制法大同小异。 下面我们以汇泉楼糖醋黄河鲤鱼的做法为例,简析一下糖醋鱼浇汁时发出响声的原因。 原料:黄河鲤鱼1尾(约750克),葱末2克,蒜末2克,姜末1克,白糖200克,醋100克,酱油10克,精盐3克,清汤300克,水淀粉150克,花生油1500克(约耗200
Do a sweet and sour carp a dish, will be brewed good sweet and sour sauce, poured on the fried carp when asked “creak” sound, the old master often as a measure of the success of the dish one of the technical standards, This is why? We know that sweet and sour carp is a traditional Shandong famous dishes, from the Yellow River pier in Jinan, Shandong Lokou town, after becoming the century-old Jinan Huiquan floor housekeeping dishes, has now spread to all parts of the north, its system of law Similarities and differences. Here we take the practice of Huiquan Lou sweet and sour Yellow River carp, for example, a brief look at the sweet and sour fish sauce when the sound of the reasons. Ingredients: Yellow carp 1 (about 750 grams), onion 2 grams, 2 grams of garlic, ginger 1 grams, 200 grams of sugar, vinegar 100 grams, 10 grams of soy sauce, salt 3 grams, broth 300 grams, 150 grams of water starch , Peanut oil 1500 grams (about consumption of 200