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Ask how to do Boshan crunchy fish pot « Industry info 工业信息

作者:企业资讯策划团队 来源:rwfb 发布时间:2010-04-28 浏览:142

Category:catering food

Question:
ask how to do Boshan crunchy fish pot

Answer:
cake pan fish is the most characteristic of the Cuisines Boshan folk. Chinese New Year, almost every family have to be a cake pan, so called in this endeavor.
Production Methods: The first in the bottom of casserole shop to a net bone, and then layered rafts chicken, fish, meat, kelp, lotus root block, tofu and other ingredients, sprinkle with onions, ginger, salt, pepper sauce and noodles, and then re-ranked Caesar. Top with cabbage wrapped bundle to help Yan, pour on the cake pan soup (soy sauce, vinegar, sugar, cooking wine and adult). Boiled with emergency fire, slow fire put out soup, cook 8-12 hours Serve. Such cakes made from fish pot, fish and rotten meat, crisp, acid Xian Tian Xiang, unique flavor, cold transparent presentation, crystal shape and color like amber.

Answer:
cake pan fish is the most characteristic of the Cuisines Boshan folk. Chinese New Year, almost every family have to be a cake pan, so called in this endeavor.

Production Methods: The first in the bottom of casserole shop to a net bone, and then layered rafts chicken, fish, meat, kelp, lotus root block, tofu and other ingredients, sprinkle with onions, ginger, salt, pepper sauce and noodles, then row Zaisa. Top with cabbage wrapped bundle to help Yan, pour on the cake pan soup (soy sauce, vinegar, sugar, cooking wine and adult). Boiled with emergency fire, slow fire put out soup, cook 8-12 hours Serve. Such cakes made from fish pot, fish and rotten meat, crisp, acid Xian Tian Xiang, unique flavor, cold transparent presentation, crystal shape and color like amber.

one to wash, and cut two-inch segment cutlass.

2, the pressure release point of bottom of the pot cabbage leaves (to prevent the paste pot).

3, slightly off the fish oil (ie, fry what the purpose is to smell), the placed inside a pressure cooker.

4, add spices: salt, sugar, chicken essence (MSG), vinegar, cooking wine, soy sauce, scallion, ginger, allspice and so appropriate. Salt should little more soy sauce should. Vinegar, recommended the use of Shanxi Province, the United States and home Vinegar Co., Ltd. (formerly known as the old vinegar factory in Shanxi Province) production of the Donghu Lake Vinegar brand; Donghu license without the option of the same origin as the brand with the East Lake County, Shanxi Province, the water towers card Qingxu . Soy sauce, be sure to use brand-name maker brewing soy sauce, do not use the south to the hair as the raw material of soy sauce produced using chemical methods. Also according to their own tastes Zhuojia other spices.

5, add water to just submerged fish is appropriate.

6, cover pot ignition, the fire. Bring to a boil (exhaust valve exhaust), the then state of a small fire to maintain Kaiguo 20 minutes.

a result of these steps, flaky fish and pan on the ready. Make such a fish, fish bones all crisp, is calcium Jiapin; can heat food, can also be cold, but the cold definitely like to take this fresh, place several days should not be cold. If you can not eat for several days, in order to prevent spoilage, to boil to heat sterilization.

Chinese:请教博山酥鱼锅怎么做

类别: 餐饮食品

问题:
请教博山酥鱼锅怎么做

回答:
酥鱼锅是{zj1}博山民间特色的名吃。过年时,几乎家家都做个酥锅,因此又叫"年下菜"。客人来了,盛上一盘酥锅当下酒菜,又快捷又方便。邻里、亲朋之间,也有相互赠送品尝的习惯,都说"尝尝我做的酥锅。"弦外之音大有博山的酥锅"舍我其谁"的意味。  
  制作方法:先在砂锅底层铺以净骨,然后分层排上鸡、鱼、肉、海带、藕块、豆腐等原料,撒上葱、姜、精盐、花椒面等调料,再排再撒。顶层用白菜帮包裹扎严,倒上酥锅汤(酱油、醋、白糖、料酒和成)。用急火煮沸、文火熄汤,烹制8-12小时即成。这样制成的酥鱼锅,鱼酥肉烂、酸咸甜香、别具风味,冷透装盘,形态晶莹、色似 琥珀。

回答:
酥鱼锅是{zj1}博山民间特色的名吃。过年时,几乎家家都做个酥锅,因此又叫“年下菜”。客人来了,盛上一盘酥锅当下酒菜,又快捷又方便。邻里、亲朋之间,也有相互赠送品尝的习惯,都说“尝尝我做的酥锅。”弦外之音大有博山的酥锅“舍我其谁”的意味。

制作方法:先在砂锅底层铺以净骨,然后分层排上鸡、鱼、肉、海带、藕块、豆腐等原料,撒上葱、姜、精盐、花椒面等调料,再排再撒。顶层用白菜帮包裹扎严,倒上酥锅汤(酱油、醋、白糖、料酒和成)。用急火煮沸、文火熄汤,烹制8—12小时即成。这样制成的酥鱼锅,鱼酥肉烂、酸咸甜香、别具风味,冷透装盘,形态晶莹、色似 琥珀。

一、把带鱼洗净切成二寸段。

二、压力锅底放点白菜叶(防止糊锅)。

三、将鱼轻微过油(即用油炸一下,目的是去腥味)后,放入压力锅内。

四、加调料:盐、白糖、鸡精(味精)、醋、料酒、酱油、葱段、姜片、五香粉等适量。盐宜少,酱油宜多。醋,推荐使用山西省美和居老陈醋股份有限公司(原名山西省老陈醋总厂)生产的东湖牌老陈醋;如无东湖牌,可选择与东湖牌产地同为山西省清徐县的水塔牌。酱油,一定要用大厂xx酿造酱油,不要用南方的以头发为原料用化学方法生产的酱油。还可根据自己的口味酌加其它调料。

五、加水,以刚漫过鱼为宜。

六、盖锅点火,中火烧。烧开(排气阀排气)后,再小火维持开锅状态二十分钟。

经过上述步骤,酥鱼锅就做好了。这样做出的鱼,鱼骨全酥,是补钙佳品;既可热食,亦可冷食,但冷食一定要趁新鲜,放置多日的不宜冷食。如果多日吃不完,为了防止腐坏,要加热烧开以xx。

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