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骨酥刺烂技法精“化骨鱼”风行天下中国自古就有“无鱼不成席”的传统,但鱼好吃、刺难剔的繁琐之处严重影响了鱼食品的主流消费,使其很难成为宴席上的“当家菜”。自清朝年间流传于世的化骨鱼,却骨酥刺烂、肉嫩香软,相传慈禧太后当年为了饱尝鲈鱼美味,却又嫌剔骨太麻烦,所以便叫御厨们想办法让鱼连骨带肉一起食用,由于世事变迁,这套盛行于宫廷的千年绝技因卤制工艺太繁杂而流失民间。
Bone crisp bad skills fine “bone fish” popular in the world since ancient times there is “no fish no seats ” tradition, but delicious fish, the tingling cumbersome severely affected the mainstream consumption of fish food , Making it difficult to become a feast on the “home cooking.” Since the Ching Hai spread throughout the world of bonefish, but crisp crisp, tender and soft, according to legend Cixi the Empress Dowager that year to taste the bass delicious, but too eviscerate too troublesome, so called the kitchen chefs think of ways to make the fish with bone Meat eaten together, due to changes in the world, this prevalent in the palace of the Millennium stunt because of the halogen process is too complicated and the loss of folk.