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原料:鲜小柔鱼(俗称小鱿鱼)9只,约300g。 调料:精制油25g,乳腐汁10g,生抽20g,鲜葱15g,鲜姜3g,黄酒35g,白糖5g,麻油3g,桂皮、茴香各2g,味精2g,米醋50g。 制法:1.将小柔鱼除内脏,洗净。 2.在沸水中放入小柔鱼焯水,略烫去腥,洗净,再用米醋捏揉去腥,洗净。 3.用净锅将油烧热,煸葱姜(切段、片)出香。加入250g鲜汤、黄酒、红乳腐汁、桂皮茴香、生抽,放入小柔鱼烧开,改用小火烧15分钟至熟,取出葱姜、桂
Raw materials: small fresh squid (commonly known as small squid) 9, about 300g. Seasoning: refined oil 25g, milk juice 10g, soy sauce 20g, fresh onion 15g, fresh ginger 3g, rice wine 35g, sugar 5g, sesame oil 3g, cinnamon, fennel 2g, MSG 2g, vinegar 50g. System of law: 1. Little oyster fish except offal, wash. 2 in the boiling water into a small oyster Zhuo water, slightly hot to fishy, wash, and then rubbed with rice vinegar to fishy, wash. 3. Use a net pan to heat the oil, 煸 onion ginger (cut into sections, slices) out of incense. Add 250g fresh soup, rice wine, red milk rotten juice, cinnamon fennel, soy sauce, into small octopus boil, switch to a small fire 15 minutes to cooked, remove Cong Jiang, Gui