松子桂鱼的10步做法

发布网友 发布时间：2022-04-21 09:31

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热心网友 时间：2022-04-14 16:35

　　松鼠桂鱼的做法！

　　[原料] 桂 鱼 200克 料 酒 2克松 子 10克 胡椒粉 少许番茄酱 10克 植物油 500克湿淀粉 40克 (实耗50克) 食 盐 适量 食 醋 15克

　　1． 将桂鱼去鳞、鳃、鳍、内脏，去掉头上的皮衣，洗净，把鱼头斩下，摊开、拍扁。用刀把鱼背部的鱼骨切掉（不要把鱼腹切破），在尾巴处留约1雨的脊骨。桂鱼去骨后，皮朝下摊开，用斜刀切成花刀，刀深达肉的4/5，不要切破鱼皮，在尾巴处开一个口，将尾巴从刀口中拉出。

　　2． 将鱼身撒上食盐、胡椒粉、料酒、湿淀粉（少许）涂匀。

　　3． 炒锅上火，烧热后倒入植物油，油热至七成，将桂鱼蘸少许淀粉，放油锅中炸数分钟，再将鱼头蘸上淀粉，放入油锅中炸，炸至呈金*捞出，将有花刀的一面朝上摆在鱼盘中，装上鱼头。

　　4． 将松子放在油锅中，待熟后捞出，放小碗中。 5． 炒锅中留少许油，放入少许清汤，加食盐、糖、番茄酱、食醋，烧沸后，用湿淀粉勾芡，加入热油少许推匀，出锅浇在鱼肉上，撒上松子即可。

　　The practice of squirrel mandarin fish!

　　[Materials] 200 grams of cooking wine 2 mandarin fish Nixon son of 10 grams pepper ketchup 10 grams of vegetable oil 500 grams wet starch 40 grams (actual consumption of 50 grams) 15 grams of salt vinegar appropriate

　　1. Go to mandarin fish scales, gills, fins, viscera, removed the head of the leather, wash, and the head斩下, open, flat film. Back the fish knife fish bone cut off (do not cut the fish broke), to stay in the tail Department of spine about 1 rain. Mandarin fish after boneless, skin down spread with a knife and cut flower oblique knife, meat knife as deep as 4 / 5, do not break the skin cut in the tail Department to open a mouth, would be pulled out of the tail from the knife-edge.

　　2. Will fish sprinkled salt, pepper, cooking wine, wet starch (a little)涂匀.

　　3. Pan lit after Heat vegetable oil into the oil to hot七成will dip a little mandarin fish starch, put oil in the deep-fried a few minutes, and then head dipping starch, Add oil in deep-fried,炸至remove golden brown, will have spent upward side of a knife before the fish intraday, put on the head.

　　4. Will be on the pine nuts in oil until cooked remove later, put in small bowl. 5. Medium pan left a little oil, Add a little broth, add salt, sugar, tomato sauce, vinegar, boiling, the starch with wet starch, add a little hot oil pushed absorbed,出锅poured on the fish, sprinkle with pine nuts that is can be.

热心网友 时间：2022-04-14 17:53

松子桂鱼
配料:松仁.玉米.青豆.番茄沙司.白糖.盐.
首先把桂鱼从尾部顺着骨头往上劈.把鱼肉和鱼骨分离.两面都劈到颈部.然后把中间那跟骨头砍掉不要了.接着把鱼肉身上的小刺再去掉.
现在桂鱼只剩头和两大片肉了.把半边肉平放在砧板上斜着改刀,只能切到鱼皮的位置 然后再转过来切.正好是个叉叉的样子.大家见过猪腰吧?就是那种改刀方法,要是不会的话 就把鱼大片一点劈一下也行.但不要劈的太深.以免油炸的时候把鱼身炸破了.
接着把料酒.盐.味精.生姜.葱 放到里面淹一个小时.
然后用干芡粉把整条鱼都沾上.特别是鱼肉的空隙 一定要把它沾上.芡粉放上去以后 鱼身上有些水分的.它自己会粘住一部分，然后你拿着鱼的头部 轻轻抖几下.不要加鸡蛋.不然炸出来不够脆

放油锅里炸.油温大概在7_8层的样子,也就是油上有些冒黑烟了.油温高呢可以使鱼的表面结一层壳.这样不会把鱼肉里面炸老.而且表面很脆.最好是准备两只锅.另一只锅现在可以烧汁.倒油.倒入番茄沙司.一条鱼大概要放半瓶.放入白糖.放少量盐.不要放味精不然很难吃.然后放少量水进去.接着放玉米 青豆.松仁.然后勾芡.最后再加点白醋. 把鱼拉出来 浇到上面去即可。
Pine nut mandarin fish ingredient: Pine. Corn. Green beans. Tomato sauce. White sugar. Salt. first is suitable the mandarin fish from the rear part the bone upward to divide. Fish flesh and fish bones separation. Both sides divide the pate. Then reces among that with the bone does not want. Then again removes the fish mortal body's on spinule. the mandarin fish only remained and two big piece of meats now. Is cutting again the half meat keep flat in the block acclivity, can only cut to the dried shark skin position then turn around cuts again. Happen to is the fork fork's appearance. Everybody has seen the pig kidney? Is that kind cuts again the method, if not will divide a fish big piece spot also good. But do not divide is too deep. In order to avoid fries in oil time bombed and destroyed the fish body. then cooking wine. Salt. Monosodium glutamate. Ginger. The onion puts to inside floods for one hour. then with does the gorgon fruit powder to stain the entire strip fish. Specially the fish flesh crevice certainly must stain it. The gorgon fruit powder will put on the later fish body some moisture contents. It will stick to a part, then you will take fish's forehead to shake several gently. Do not add the egg. Otherwise explodes insufficiently crisp to put in the wok with cooking oil to explode. Oil temperature probably in 7_8 level appearance, was also on the oil somewhat braves the black smoke. The oil temperature is high may cause fish's surface to tie a shell. Like this will not explode old the fish flesh inside. Moreover the surface is very crisp. Should better prepares two pots. Another pot may burn the juice now. Draining the oil. Pours into the tomato sauce 0.1 fish to put half bottle probably. Puts in the white sugar. Puts the few salts. Otherwise do not put the monosodium glutamate to be unpalatable very much. Then puts the few water to go. Then puts the corn green beans. Pine. Then thickens soup. Finally again dot white vinegar. Pulls the pouring the fish to go to above then.

热心网友 时间：2022-04-14 19:28

制作原料：桂鱼，干淀粉，番茄酱，鲜汤，糖，香醋，酒，盐，蒜瓣末，笋丁，香菇，豌豆，猪油，虾仁，麻油。
制作方法：将桂鱼去鳞及鳃，剖腹去内脏洗净，鱼皮朝下在鱼肉上先直剞，再斜剞，深至鱼皮成菱形刀纹用绍酒，精盐调匀，抹在鱼头和鱼肉上，再滚上干淀粉，用手拎鱼尾抖去余粉，将番茄放入碗内加鲜汤，糖，香醋，酒，盐，湿淀粉拌成调味汁，炒锅用大火烧热下猪油，烧至八成热时，先将两片鱼肉翻卷，翅起鱼尾，放入油锅稍炸使其成形，再将鱼全部放入油锅炸，至金*捞起，放入盘中，装上鱼头拼成松鼠形，锅内留油少许，放葱段煸香捞出加蒜瓣末，笋丁，香菇丁，豌豆炒熟，下调味汁用大火烧浓后，放猪油和虾仁拌和，淋上麻油，起锅浇在鱼身上即成。
菜品特点：外松脆，内软嫩，卤汁酸甜适口，滋味鲜美。
注：自己翻译

热心网友 时间：2022-04-14 21:19

制作原料：桂鱼，干淀粉，番茄酱，鲜汤，糖，香醋，酒，盐，蒜瓣末，笋丁，香菇，豌豆，猪油，虾仁，麻油。
制作方法：将桂鱼去鳞及鳃，剖腹去内脏洗净，鱼皮朝下在鱼肉上先直剞，再斜剞，深至鱼皮成菱形刀纹用绍酒，精盐调匀，抹在鱼头和鱼肉上，再滚上干淀粉，用手拎鱼尾抖去余粉，将番茄放入碗内加鲜汤，糖，香醋，酒，盐，湿淀粉拌成调味汁，炒锅用大火烧热下猪油，烧至八成热时，先将两片鱼肉翻卷，翅起鱼尾，放入油锅稍炸使其成形，再将鱼全部放入油锅炸，至金*捞起，放入盘中，装上鱼头拼成松鼠形，锅内留油少许，放葱段煸香捞出加蒜瓣末，笋丁，香菇丁，豌豆炒熟，下调味汁用大火烧浓后，放猪油和虾仁拌和，淋上麻油，起锅浇在鱼身上即成。