做川菜(国外英文资料).docVIP

做川菜 share - - to - - - - - - her greedy mouth eat... Teach you to do [Sichuan shuizhuroupian] [] [] Chengdu pickled cabbage spicy chicken [Mapo Tofu] [Wonton] [Malatang] [dry fish] [Fish-Flavored Shredded Pork] [Chongqing xuewang] [pickled fish Pork Lungs in Chili Sauce] [] [] [] Dongpo Pig Knuckle cucumber vinegar [] [name of Braised Pig Tendon in Brown Sauce chicken 2009-05-17 23:42 |] (category: food) - - to - - - - - - her greedy mouth eat. Hungry??? Dont rely on me!!! Sichuan Cuisine: Sichuan cuisine Dry material fish: Ingredients: Grass Carp (or yellow croaker, carp, crucian carp) The characteristics of dry fish: Dry fish is a dish of Sichuan flavor thicker, its bright red color, taste salty spicy sweet, is a leader in fish dishes. Dry fish approach: We know that in cooked fish dishes, such as watercress fish, braised fish in soy sauce, mature fish dish off, a pot of soup to hook into the amount of starch, the sauce, pour in the fish, to achieve the purpose of zhinongweihou. The dry fish is different, fish cooked dish off, a pot of fish juice without starch thickened, but the juice to boil until the water will dry, residual oil and spit out, away from the fire, the juice poured on the fish, the fish taste more strong, this method is called natural this is a thickened, different dry fish and other fish dishes when cooking. Dry fish is not difficult, first of all raw materials used are not limited, such as grass carp, yellow croaker, carp, crucian carp. Do, take 750 grams of 1 carp, with a knife to scrape the scales off, open, except five, to pull the gills, wash. Take the knife in the fish on both sides of the cross cut with a knife, deep to the bone, put a little salt, Yellow Wine marinade (easy tasty). If not cooked whole fish, can be cut into a knife about 3.5 cm long block. Pot 150 grams of oil, burn seven mature, the fish under the pot (oil temperature should be high, otherwise fish easy to burst, affecting the shape of the dishes), fried until both sides