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我参加的“烹鱼”大赛菜肴,是将传统的粉蒸鱼类菜中以青鱼为主要原料改为以我们江汉平原所特产的一种小型无鳞鱼——泥鳅鱼为原料进行粉蒸的,此菜是具有滋补作用的高级食品,味道鲜美,别具风味。现介绍如下:原料:鳅鱼(8月较肥者最佳)500克。配料:细米粉、菜芯、芫荽。调料:盐、味精、胡椒粉、料酒、酱油、陈醋、白糖、香油、葱花、姜米、尖红椒、色拉油。制法:〈1〉鳅鱼在清水中喂养几日(让其吐出污泥),剖肚,去内脏,去骨,留头、尾、鳍。
I participated in the “cooking fish” contest dishes, is the traditional steamed fish dishes with black fish as the main raw material changed to our Jianghan Plain, a small non-scales fish - loach fish for raw materials for steamed , This dish is a tonic with high-grade foods, delicious, unique flavor. Are introduced as follows: Raw materials: Loach fish (August fatter best) 500 grams. Ingredients: fine rice, vegetable core, coriander. Seasoning: salt, MSG, pepper, cooking wine, soy sauce, vinegar, sugar, sesame oil, green onion, ginger, sharp red pepper, salad oil. Method: <1> Loach fish feeding in water for a few days (let it spit out the sludge), belly, gutting, boneless, head, tail, fin.