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鱼的做法有千百种,黑龙江、吉林两省的拌生鱼则是一道别具特色的美餐.其做法是将鲜活的鲤鱼开膛放血后,剔下两大块肉,切成丝,以米醋泡之成白色,将鱼皮烤熟亦切成丝,或切成丝后炒熟,一并佐以甘蓝丝、黄瓜丝,或炝好的土豆丝、豆芽等,再配以姜丝、蒜末、香菜末、辣椒油、麻酱、料酒.精盐及炒熟的芝麻等,和醋凉拌,当然鱼丝多些为好.切忌用酱油调拌.食之清香酸辣可口,脆软适度,别有风味,盛夏食之尤佳,拌生鱼是下酒的好菜.食后,将剩下的汤再用开水湖之,调成鱼汤,更是酸辣清香,余味
The practice of fish there are hundreds of species of mixed fish in Heilongjiang and Jilin provinces is a unique delicious meal.The practice is to open the living carp bleeding, tick the two pieces of meat, cut into filaments to Rice vinegar soaked into white, the skin will be roasted and cut into silk, or cut into the wire after the fry, together with cabbage silk, cucumber silk, or a good potato silk, bean sprouts, etc., together with ginger, Garlic, parsley at the end, chili oil, sesame sauce, cooking wine. Salt and fried sesame seeds, and vinegar salad, of course, more fish as well. Do not mix soy sauce. Salsa sour hot and sour, crisp soft moderate, Do not have the flavor, summer food is particularly good, mixed raw fish is a good wine to drink.After eating, the rest of the soup and then use the lake, tune into fish soup, it is sour spicy, aftertaste