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词条 粤式煎墨斗
释义

中文介绍

主料:墨斗鱼;辅料:洋葱、尖椒;

调料:白豉油汁,鸡粉;

粤式煎墨斗的烹饪制作方法:

墨斗煮熟去掉筋骨,锅上火放入少许净油,用小火煎制金黄,沥净油,下入洋葱丝,白豉油汁,鸡精炒匀,装盘,炒尖椒,烹入少许酱油,放于中间即可。

口味特点:干香浓郁。

烹饪操作关键:注意煎制时火候的把握。

英文解说

Ingredients: cuttlefish;

Accessories: onion, pepper;

Seasoning: soy sauce white sauce, chicken powder;

Cantonese cooking fried fountain production methods:

Remove cooked bones fountain, lit into the pot a little oil purifier, golden fried over low heat, drain oil purifier, down into the onion, white soy sauce, chicken, stir well, transfer to a plate, fried pepper, cooked into a little soy sauce, can be placed in the middle.

Taste characteristics: dry fruity.

Cooking operation key: Note that when the heat fried the grasp.

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更新时间:2025/3/1 23:24:58