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白汁银鱼 牛奶做调味品,很多人没试过。天津四大名菜之一的白汁银鱼,就是采用牛奶调味的。 原料:鲜银鱼250克、葱末2克、姜汁5克、面粉25克、菱角粉15克、牛奶30克、鸡清汤150克。 制作方法:银鱼去眼洗净搌干,粘匀面粉。菱角粉用牛奶勾芡。银鱼放入六成热油中汆10秒钟取出。油锅放旺火上,撒入葱末,加一点绍兴米酒和鸡清汤,下银鱼及调料,煮沸后小火煨10分钟。加牛奶菱角粉勾芡,大翻入盘即可。
White sauce silverfish milk condiments, many people have not tried. Tianjin, one of the four famous white saury, is the use of milk seasoning. Raw materials: 250 grams of fresh whitebait, onion 2 grams, ginger 5 grams, 25 grams of flour, water chestnut powder 15 grams, 30 grams of milk, chicken broth 150 grams. Production Method: Wash the fish to wash the whitebait, sticky flour. Water chestnut powder with thicken. Silver fish placed in Liu Cheng hot oil 汆 10 seconds out. Put the pan on the fire, dusted with diced green onion, add a little Shaoxing rice wine and chicken broth, the next silver fish and seasoning, simmer for 10 minutes after boiling. Add water chestnut powder thicken, turn into the plate can be large.