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干烧活鱼原料:鲜鱼1尾(约1000克),猪肉100克,酱油5克,醋10克,料酒5克,糖5克,高汤150克,味精3克,醪糟10克,食油1000克(耗油100克),花生汕、豆瓣酱、葱姜蒜各3克。做法:1.鱼去鳞、鳍、鳃,开膛去内脏洗净,在鱼身两侧剞一字刀,猪肉切绿豆大小丁,葱切葱花,姜切末。2.炒锅上火烧热,倒入食油,五六成热时,下鱼,炸至三四成熟时捞出,锅内留油100克,放入肉丁炒熟,下豆瓣酱炒出香味,再放入葱姜蒜,炒出香味,放汤、酱油、醋、料酒、糖、鱼,用大火烧开小火烤,熟透后取出鱼,放鱼盘内,在原汁内加入味精,炒汁待收好汁后放明油略炒一会儿,撒在鱼上即可。特点:色泽红亮、口味鲜香微辣。
Dried live raw fish: a fish (about 1000 grams), 100 grams of pork, soy sauce 5 grams, vinegar 10 grams, cooking wine 5 grams, sugar 5 grams, soup 150 grams, 3 grams of MSG, 10 grams of fermented glutinous rice, cooking oil 1000 Grams (100 grams of fuel consumption), Peanut Shantou, bean paste, Cong Jiangsuan the 3 grams. Practices: 1. Fish to scales, fins, gills, opened to the visceral wash, both sides of the fish in a knife, pork cut green beans Ding, onion cut green onion, ginger cut the end. 2. Wok lit hot, poured into the cooking oil, fifty-six into the heat, the fish, fried until the 34 when the remove, the pot remaining oil 100 grams, into the meat Ding fry, under the bean paste fried flavor , Then add the onion ginger and garlic, stir out the flavor, put the soup, soy sauce, vinegar, cooking wine, sugar, fish, boil the fire with a small roast, remove the fish cooked, put the fish plate, Stir-fried juice to be received after the good oil put a little fried oil for a while, sprinkled on the fish can be. Features: bright red color, taste spicy mild.