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原料:净草鱼肉,熟瘦火腿肉,发好的冬菇或鲜冬菇,豆腐。 佐料:姜,葱,水淀粉,鸡汤。 调料:盐,胡椒粉。 制作方法:先将草鱼去鳞、去内脏,洗净后切成长“日”字形厚件装盘;瘦火腿、冬菇、豆腐均切成鱼片同样大小的片,之后,将鱼片、火腿片、冬菇片、豆腐片交错排好在鱼件上。为美观起见,可分三行排成鱼鳞形,淋上调好味的鸡汤,再把姜丝、葱丝均匀放在鱼件表面,整理好之后放入蒸锅内蒸熟(15分钟即可)。待出锅后,用原汁加清鸡汤入味上火烧开勾芡(水淀粉),加明油均匀淋在蒸熟的鱼件上即成。
Raw materials: Net grass fish, cooked thin ham, made good mushrooms or fresh mushrooms, tofu. Seasoning: ginger, onions, water, starch, chicken soup. Seasoning: salt, pepper. Production methods: first grass carp to scales, to the internal organs, washed and cut into the growth of “Japanese” shaped thick piece plate; thin ham, mushrooms, tofu are cut into the same size pieces of fish, after the fish, ham , Mushroom slices, tofu slices staggered in fish pieces. For the sake of beauty, can be divided into three rows lined with scalloped, topped with good taste chicken soup, and then ginger, onion wire evenly on the surface of the fish, finishing steamed into the steamer (15 minutes) . To be pan, add juice with chicken broth tasty stir boil (water starch), add Ming oil evenly dipped in steamed fish Serve.