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为了保持菜肴的风味、特色和营养,对烧菜何时放盐颇有讲究。一般可以分以下四种情况: 其一,烧菜前先放盐。如烧香酥鸡、鸭等,应当在鸡鸭宰杀洗净后,先用适量的盐把外皮和内腔均匀地擦遍,这样蒸炸出来的鸡鸭酥烂而透味。又如烧整条鱼、炸鱼块时,先用适量的盐稍微腌渍一下,既有助于咸味渗入肉体,又可防止鱼体松散。还有烧鱼圆、肉圆等,也是先放入适量的盐和淀粉等搅拌均
In order to maintain the flavor, characteristics and nutrition of the dishes, it is quite appropriate when salt is placed on the vegetables. Generally can be divided into the following four situations: First, salt before cooking. Such as burning crispy chicken, duck, etc., should be slaughtered in the chickens and ducks wash, first with the right amount of salt to evenly rinse the skin and lumen, so steamed fried out of the crisp taste of chickens and ducks. Another example is burning whole fish, fried fish, the first salt with a little amount of salt pickled, both to help salty into the flesh, but also to prevent loose fish. There are burning fish, meatballs, etc., but also the first into the right amount of salt and starch and other mixing are