中文介绍

英文解说

中文介绍

泰汁鲈鱼，特色鱼类菜谱。主料：鲈鱼1条（约600克）

辅料：脆浆200克、红椒粒少许；

调料：美国辣椒仔10克、泰国辣汁20克；

泰汁鲈鱼的烹饪制作方法：

鲈鱼留头尾，肉切条，加脆浆下油锅炸熟透，鲈鱼头尾加脆浆炸熟，装盘，用泰汁、辣椒仔下锅吃味勾芡，淋在炸好的鲈鱼上即可。

口味特点：酸辣味。

烹饪操作关键：鱼炸的时候不能炸太久，浮起来后炸1分钟即可。

英文解说

Thai sauce sea bass, features fish recipes.

Ingredients: 1 bass (about 600 grams)

Accessories: crisp pulp 200 grams, a little red pepper grains;

Sauce: 10 grams American chili, Thai chili sauce 20 grams;

Thai cooking juice bass production methods:

Leaving head and tail bass, fillet section, plus pan fried cooked under the crisp pulp, add crispy pulp Zhashu bass head and tail, transfer to a plate, with Thai sauce, chili pot and taste thicken, pour over the fried sea bass on can be.

Taste characteristics: hot and sour flavor.

Cooking operation key: When the fish is not fried fried too long, float 1 minute after the bombing.