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在烹调中,一般要使用一些料酒,这是因为酒能解腥起香的缘故。要使酒起到解腥起香的作用,关键要让酒得以发挥。因此,要注意以下几点。1.烹调中最合理的用酒时间,应该是在整个烧菜过程中锅内温度最高的时候。比如煸炒肉丝,酒应当在煸炒刚完毕的时候放;又如红烧鱼,必须在鱼煎制完成后立即烹酒;再如炒虾仁,虾仁滑熟后,酒要先于其他作料入锅。绝大部分的炒菜、烧菜,酒一喷入,立即爆出响声,并随之冒出一股水汽,这种用法是正确的。
In cooking, generally use some cooking wine, it is because the wine can solve the problem of fishy fragrance. To make the wine play the role of anti-bloody incense, the key to make wine to play. Therefore, pay attention to the following points. 1 cooking the most reasonable time with the wine, it should be in the process of cooking the highest temperature in the pot. Such as stir-fried shredded pork, wine should be just after the stir-fry release; Another example is braised fish, must be cooked immediately after the fish cooked; Another example is fried shrimp, shrimp slip cooked, the wine before other ingredients into the pot. Most of the cooking, cooking, a wine spray, immediately burst out the sound, and then emerge a water vapor, this usage is correct.