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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