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锅小福 · 公司新闻

香辣焖锅鱼为什么在整个焖锅中如此受欢迎?
发布时间:2019-06-21   点击次数: 来源:http://www.guoxiaofu.com

此菜是焖锅中的看家菜,出品鲜香滑嫩,入口即化,回味醇厚。此菜的关键在于火候和多种自制酱汁,以此为根底,变化出一系列焖锅菜。  制造:

This dish is a housekeeping dish in the braised pot. The product is delicious, smooth and tender. The entrance is instant and the aftertaste is mellow. The key to this dish lies in the heat and various self-made sauces. Based on this, a series of stewed pot dishes have been changed. Manufacture:
1.将鱼1条(约1千克)治净,切下头尾,片出肉片备用。将底油(约80克)倒入焖锅中央。
1. Remove 1 fish (about 1 kilogram), cut off the head and tail, and slice out the meat for reserve. Pour the base oil (about 80 grams) into the center of the oven.
2.将调制好的香辣酱汁250克平均地倒入焖锅中,用手悄悄铺平铺匀,以确保能在规则时间内将食材焖制成熟。
2. Pour 250 grams of the prepared spicy sauce evenly into the stew pot and gently spread it with your hands to ensure that the ingredients can be stewed and cooked in a regular time.
3.先取鱼头、鱼尾,与锅柄呈十字形定位摆放,然后再摆鱼片。鱼片摆放按照先摆放开叉的、较大的鱼片,后摆放较小的、不开叉的准绳,左右对称地摆放在鱼头、鱼尾两侧,既可以在规范时间内焖制出入味平均、口味规范的焖锅,也能保证焖锅的美观性。
3. First take the head and tail of the fish and place them in a cross-shaped position with the handle of the pot, and then place the fillets. Fish fillets are placed symmetrically on both sides of the head and tail of the fish according to the criteria of opening the fork first, bigger fillets, and then smaller, non-forking fillets. It can not only make the stewing pot with average taste and standard taste within the standard time, but also ensure the beauty of the stewing pot.
4.可撒放药酒或药料,能起到祛腥、提鲜、增香的作用。
4. Drug liquor or herbs can be sprayed, which can dispel fishy smell, improve freshness and increase fragrance.
5.盖上焖锅盖,将电磁炉调至P7档,焖制3分钟。
5. Cover the oven cover and adjust the induction cooker to P7. Stew for 3 minutes.
6.3分钟后将电磁炉调至P6档,焖制4分钟。
After 6.3 minutes, adjust the induction cooker to P6 and bake for 4 minutes.
7.4分钟后将电磁炉调至P1档,将锅盖上提半厘米,疾速移开,防止蒸汽水流入锅内,将锅盖移至餐架上。用木铲从鱼尾部,与焖锅呈90°悄悄铲至焖锅中心,悄悄左右摇晃各一下,然后原路退出,整理锅形,坚持锅形的美观。
锅小福
After 7.4 minutes, adjust the induction cooker to No. P1, lift the lid half a centimeter, remove it quickly to prevent steam flow into the pot, and move the lid to the dining rack. Use a wooden shovel from the fish tail, and braised pot to the center of the braised pot 90 degrees quietly shovel, quietly shake around each other, and then exit the original road, finishing the shape of the pot, adhere to the beauty of the shape of the pot.
8.取调好的香辣酱汁,从鱼尾到鱼头浇淋,先浇中间后浇两侧,浇汁过程中要保证3勺便将调味汁平均地铺在主料上。
8. Take the prepared spicy sauce and pour it from fish tail to fish head. First pour it in the middle and then pour it on both sides. Make sure that 3 spoons of the sauce are evenly spread on the main ingredients during the pouring process.
9.浇好汁后,加盖,将电磁炉调至P5档焖制2分钟。
9. After pouring the juice, add the cover and adjust the induction cooker to P5 for 2 minutes.
10.2分钟后将电磁炉调至P1档,将锅盖进步半厘米,疾速移开,防止锅盖上的蒸汽水流入锅内,移至餐架上。用木铲从鱼尾部悄悄铲至焖锅中心,左右悄悄摇晃各一下,原路退出,整理锅形,保证焖锅美观性。在讯问客人无忌口后将20克香菜放在主料中央,加盖,将电磁炉调至P3档,焖制1分钟。
After 10.2 minutes, adjust the induction cooker to No. P1. Make the lid half a centimeter higher and move it away quickly to prevent the steam flow from the lid from entering the pot and moving it to the dining rack. Use a wooden shovel to shovel the fish from the tail to the center of the braising pot, shake it quietly from left to right, exit from the original road, tidy up the shape of the pot, and ensure the beauty of the braising pot. After interrogating the guests, put 20 grams of coriander in the center of the main ingredients, cover it, adjust the induction cooker to the third gear, and cook for 1 minute.
11.1分钟后将电磁炉调至P1档,将锅盖进步半厘米,疾速移开,移至餐架上。用木铲从鱼尾部悄悄铲至焖锅中心,左右悄悄摇晃各一下,原路退出,整理锅形,保证焖锅美观性。这样香辣口味的鱼就焖制完成了,能够请客人食用了。
After 11.1 minutes, adjust the induction cooker to No. P1, raise the lid half a centimeter, quickly remove it and move it to the dining rack. Use a wooden shovel to shovel the fish from the tail to the center of the braising pot, shake it quietly from left to right, exit from the original road, tidy up the shape of the pot, and ensure the beauty of the braising pot. In this way, the spicy fish is cooked and can be eaten by guests.
关于酱汁黄记煌三汁焖锅汁料有酱汁(分香辣、咸鲜口味)、麻辣汁(微麻辣、中麻辣、超麻辣)、海鲜汁、照烧汁、咖喱汁、番茄汁六大系列、几十种口味,常用的有以下两种:
There are six series and dozens of flavors of sauce, including sauce (spicy and salty taste), spicy sauce (slightly spicy, medium spicy, super spicy), seafood sauce, sunburn sauce, curry juice and tomato juice. The most commonly used are the following two kinds: sauce (spicy and salty taste), spicy sauce (slightly spicy, medium spicy, super spicy), seafood sauce, curry juice and tomato juice.
◎香辣酱汁:  酱油25克、蚝油23克、海鲜酱10克、盐5克、鸡精4克。将以上调味料加淀粉15克和清水200克水也可依据时节多加一些上火熬制而成。
Spicy sauce: 25g soy sauce, 23g oyster sauce, 10g seafood sauce, 5g salt, 4G chicken essence. Adding 15 grams of starch and 200 grams of water to seasoning can also be cooked by adding more heat in season.
◎麻辣汁:  酱油25克、蚝油23克、海鲜汁10克、盐5克、鸡精4克、花椒6克、辣椒8克。将以上调料加淀粉20克和清水250克上火熬制而成。
Spicy juice: 25 grams soy sauce, 23 grams oyster sauce, 10 grams seafood juice, 5 grams salt, 4 grams chicken essence, 6 grams pepper, 8 grams pepper. It will be boiled on fire with 20 grams of starch and 250 grams of clear water.
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Thank you for your reading. Source of this article: For more information and questions, please click: http://www.guoxiaofu.com. We will continue to work hard to serve you. Thank you for your support!


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