青岛新东方烹饪课堂:传统名菜西湖醋鱼

发布时间:2018-07-31 00:07:13      来源:
  西湖醋鱼是浙江杭州传统汉族风味名菜,通常选用草鱼做原料,烹制而成。烧好后,浇上一层平滑油亮的糖醋,胸鳍竖起,鱼肉嫩美,鲜嫩酸甜。接下来,小青的烹饪课堂就来介绍一下这道传统菜肴的烹饪工艺。

  食材准备:草鱼、醋、白糖、姜、盐、料酒、葱白、水淀粉、老抽。

  烹饪工艺:1.草鱼去鳞去膛洗净,正面划几刀;

  2.把姜去皮,切成碎末;

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  3.从尾部入刀,沿脊骨向头部劈近,对切分为2半;

  4.锅中放入葱姜片和清水,烧开后,捞出葱姜;

  5.放入鱼,用筷子把鱼鳍支起来,让鱼成型,煮上3分钟,撇去血沫,打入凉水2次;

  6.倒出汤汁,锅内加入少许的原汤和适量的老抽、料酒和姜末,盛出装盘;

  7.锅中的原汁加入白糖、醋和老抽,烧开后加入湿淀粉烧至汤汁浓缩,浇在鱼身上,再撒点姜末即可。

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