清蒸鲈鱼英语做法我们要教作业 英语做法翻译的

清蒸鲈鱼英语做法我们要教作业 英语做法翻译的
清蒸鲈鱼英语做法
我们要教作业 英语做法翻译的

清蒸鲈鱼英语做法我们要教作业 英语做法翻译的
菜品简介 著名广东地方菜.主料为鲈鱼或其他淡水鱼,配料为火腿、冬菇、肥猪肉,笼蒸而成.此菜装盘十分讲究,几种配料切片拼配,犹如披甲麒麟,故取此名.
原料及配料
原料：鲈鱼1000克
配料：香菇6个,火腿300克,笋片150克,姜片20克,精盐8克,酒25克,胡椒粉、味精各2克,葱段、香油各15克
制作工艺
1、鱼洗净,先将鱼头切下并剖开,鱼身去除大骨,取下鱼肉,再将鱼肉横片成厚片状.
2、香菇泡软,去蒂,每朵片成3薄片；笋煮熟,泡凉后切片.
3、每片鱼肉中间夹入一片香菇、一片笋,再将调味料调匀,淋在鱼肉上,铺下2根葱、2片姜,入锅以中火蒸10分钟.
4、另外2根葱、2片姜切丝,并用清水浸泡.
5、待鱼蒸熟取出,先拣除葱段、姜片,再放入沥干的葱、姜丝即可.
小贴士
1.因为蒸鱼料中的鱼露很咸,所以不可再加盐或酱油调味,为了使鱼肉鲜嫩,不必先腌,直接加料蒸即可.
2.也可以加入中国火腿配色调味,但火腿要先煮熟以去除部分咸味才可用,以免太咸,并且不能再用鱼露,可改用酱油少许代替.
营养价值
1、鲈鱼富含蛋白质、维生素A、B族维生素、钙、镁、锌、硒等营养元素；具有补肝肾、益脾胃、化痰止咳之效,对肝肾不足的人有很好的补益作用；
2、鲈鱼还可治胎动不安、产生少乳等症,准妈妈和生产妇女吃鲈鱼是一种既补身、又不会造成营养过剩而导致肥胖的营养食物,是健身补血、健脾益气和益体安康的佳品；
3、鲈鱼血中还有较多的铜元素,铜能维持神经系统的正常的功能并参与数种物质代谢的关键——酶的功能发挥,铜元素缺乏的人可食用鲈鱼来补充.
食品相克
鲈鱼忌与牛羊油、奶酷和中药荆芥同食.
About the famous dishes of local cuisine in Guangdong.Ingredients for bass and other freshwater fish,ingredients for the ham,mushrooms,fat pork,Long Zheng made.This dish is very careful transfer to a plate,slice blending of several ingredients,like armored unicorn,so they chose this name.
Raw materials and ingredients
Material:perch 1,000 grams
Ingredients:6 mushrooms,ham,300 grams,150 grams of bamboo shoots,ginger 20 grams,8 grams of salt,wine 25 grams,pepper,MSG 2 grams each,scallion,sesame oil 15 grams each
Craftsmanship
1,fish cleaning,fish head first cut,and cut open the fish to remove large bone,remove the fish,then fish pieces into a thick horizontal slice.
2,mushrooms soaked until soft,remove stalks,each piece into 3 slices Duo; bamboo shoots cooked,cool foam slice.
3,each fish piece into the middle of a folder mushrooms,a bamboo,and then seasoning and mix thoroughly,pour in the fish,the shop next 2 onions,2 slices ginger,wok to the steam for 10 minutes.
4,another 2 onions,2 slices ginger shred and soak with water.
5,when the fish steamed out,first pick among scallion,ginger,and then into the drain of the onions,ginger can be.
Tips
1.Because the compound steamed fish sauce is very salty,so we can not add salt or soy sauce,seasoning,to make meat tender,do not need to marinate,steam can be directly feeding.
2.You can also join the Chinese ham color flavoring,but the first cooked ham can be used to remove part of the salty,so salty,and can not re-use fish sauce,soy sauce,a little can be use instead.
Nutrition
1,sea bass is rich in protein,vitamins A,B vitamins,calcium,magnesium,zinc,selenium and other nutrients; a complement liver and kidney,spleen and stomach,Huatanzhike effect on the liver and kidney of people who have a good The tonic effect;
2,bass rule fetal movement can be disturbed,resulting in less milk embolism,expectant mothers and the production of women eat sea bass is a complement not only the body,but also will not cause excess nutrients caused by obesity,nutrition food,is a fitness blood,spleen Qi and the body of well-being of the Jiapin benefits;
3,perch blood also has more copper,copper to maintain the normal function of the nervous system and participate in several key metabolism - enzymes functioning,copper shortage of people to supplement the edible sea bass.
Food-phase g
Bass bogey with cattle and sheep oil,cheese and Chinese medicine Nepeta with food.

Steamed (1)
Material: bass 1 (500 ~ 600 g〕, cooked ham 30 grams, 30 grams of bamboo shoots, mushrooms and 4, a little parsley.
Accessories: ginger, spring onion each 5 grams, salt 5 grams,...

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Steamed (1)
Material: bass 1 (500 ~ 600 g〕, cooked ham 30 grams, 30 grams of bamboo shoots, mushrooms and 4, a little parsley.
Accessories: ginger, spring onion each 5 grams, salt 5 grams, 15 grams of cooking wine, soy sauce, a little, chicken soup 50 grams.
Preparation: the perch to remove internal organs and clean up, wipe the body excess water into the steam disk; to ham and bamboo shoots cut into similar size pieces, codes in the fish; mushroom hair with warm water, remove stalks, sliced , but also code in the fish and around the office, and then ginger, spring onion into the fish dish, and then into the salt, soy sauce, cooking wine; parsley optional wash clean, cut into sections alternate.
Practice: 1. Fire boiling pots of water, put the fish plate, large steam for 8 to 10 minutes, the fish cooked immediately removed, picked ginger, spring onion.
2. After boiling the chicken, pouring down the fish body, can be decorated with parsley segment.
Tips: 1. If there is no chicken soup, you can use chicken instead of transferred to clean water, add chicken soup steamed fish, primarily to increase the flavor, you can not.
2. With steamed cooking methods such as fresh fish production, in addition to bass, the grass carp, Wuchang fish, mandarin fish, also can be.
Characteristics: bass and warm, there are fill in the gas, Ziyin, appetizers, prolactin and other effects. Bass settle only fat, meat, white snow, the "ramp on the west wind bass Xiang-do."
Fried dumpling
Materials: 225 grams pork fat, the net perch 300 grams of meat, eggs, 3.
Seasoning: 3 tsp salt, 1.5 teaspoon of MSG, sesame oil, pepper and 1 teaspoon, wet starch, dried starch of 0.5 tablespoons oil, peanut oil 750 grams, ji juice, salt pepper and 1 disc.
Production: fat to change to grow 5cm, width 3cm rectangular 24 pickle too. Perch meat into about 5cm, width 3cm piece of Rectangle put salt, monosodium glutamate, sesame oil, pepper mix well.
The eggs, wet starch transferred into a thick paste, with 70% smooth evenly over fish, with 30% of the fat will be Yanhao mix. Sprinkle with dried starch with a broader market, the fat behind the plate, and then attached to the fat on the fish. Heat release base oil pan, end away from the fire place, will be ranked fish pot, into the furnace and a half deep fry two appear before half-fried golden, pour into colander oil control. Cut with scissors Qi placed in the disk. Another with ji juice, salt and pepper and serve at the same time.
Steamed (2)
Material: bass 1 (1.2 kg or so best), onions, ginger, parsley, wine, salt, soy sauce, the United States a very fresh, white pepper, sugar, oil.
Practice: 1. The bass will be washed out of both sides of oblique flowers knife, cut along the fish back up to a depth of fish bone knife-edge; in fish cast salt, cooking wine, each flower within a folder on a knife-edge green onions, ginger, and then put in the fish maw in onions (large section) folder on the back of ginger;
2. On the pot and steam for 15 minutes, the fish when placed in a fish dish, use a pair of chopsticks put up to prevent the adhesion with the fish plate. Good steamed, it will clip out the soup seasoning drained;
3. Seasoning juice production: pot into the soy sauce, the United States a very fresh, wine, and then put onion ginger silk (the length of spring onion 2-inch is better). After rolling a small fire, add sugar and white pepper; feed juice can be adjusted slightly according to their own tastes. Then, do a good job of seasoning the fish sauce into the plate, and the fish

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