茄汁味是西餐菜肴中常见的味型之一,近年来在中餐菜肴中也开始采用。烹制茄汁味菜肴时,一般是锅中放少量油,油热后先下番茄酱(有时也加入洋葱末)炒出颜色和香味,然后掺少许鲜汤,调入白糖和白醋,再下用油滑过(或炸过)的原料,这样茄汁味菜肴就制成了。 茄汁味菜肴色泽红艳,味道酸甜,是下酒佐餐的佳 Tomato sauce is one of the common flavors of western dishes. In recent years, it has also been adopted in Chinese dishes. Cooking ketchup dishes, the pan is generally put a small amount of oil, the first oil under the ketchup (sometimes also add onions) Stir out the color and flavor, and then mix a little soup, transferred to white sugar and white vinegar, and then Oil slick (or fried) of raw materials, so tomato sauce dishes made. Appetizer sauce color Hongyan, sweet and sour taste, wine is the best wine