词条 | 雄鱼头烧鱼面筋 |
释义 | 中文介绍雄鱼头烧鱼面筋,鱼类特色菜谱。原料:鄱阳湖野生雄鱼头一个(1.5千克左右)、鱼面筋300克;调味料:白砂糖2克,精盐3克,排骨酱15克,姜、蒜片、葱花少许,生抽适量、味素3克; 雄鱼头烧鱼面筋的烹饪制作方法: 将鱼头洗净,锅上火亮明油;下鱼头前应至鱼表皮起皱、断生、下入开水或高汤,大火煮沸,3-5分钟至汤浓,调味,煮30分钟左右,加入鱼面筋同烧5分钟,猛火收汁。调味即可装盘,撒上葱花即成。 烹饪要点:烧鱼头要用菜油,略加猪油,开大火煮。 菜式特色:成菜大气,味浓汁厚,色泽红润,营养丰富,健脑益智; 衍生菜品:臭桂鱼烧鱼面筋,彭鲫烧鱼面筋。 英文解说Male head Grilled gluten, fish features recipes. Ingredients: wild male head of a Lake (about 1.5 kg), 300 grams of fish gluten; Seasoning: 2 grams of sugar, salt, 3 grams, 15 grams of pork ribs sauce, ginger, garlic, green onion, a little amount of soy sauce, MSG 3 grams; Grilled fish head hung cooking gluten production methods: Wash the fish head, pot lit bright clear oil; under the head to the fish skin before wrinkling, broken health, down into the water or broth, boil for 5 minutes to 3-Tangnong, seasoning, and cook for 30 minutes , add the fish with the burning of gluten for 5 minutes over high heat sauce. Seasoning can transfer to a plate, sprinkle with chopped green onion top. Cooking points: burning head to use vegetable oil, lard slightly, open high heat. Featured dishes: vegetables into the atmosphere and sour sauce thick, ruddy color, rich nutrition of brain; Derived dishes: grilled fish smell gluten mandarin fish, broiled fish, carp Peng gluten. |
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