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沿途与你

问题:我们要教作业 麻烦了!
英语做法翻译的 谢谢
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, Huatanke 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 foodSteamed (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, 15 teaspoon of MSG, sesame oil, pepper and 1 teaspoon, wet starch, dried starch of 05 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 (12 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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把快乐还我

Boiled fish, also known as "Jiang boiled river fish", is Yubei flavor, seemingly primitive approach does not taste in general, choose boiled fish fresh fresh fish, but also give full play to chili, pepper hemp BNI effect, made out of fish that does not become tough, taste the delicious oil but not greasy Not only removes the smell of fish, but also to keep the fish fresh Everywhere pepper Hongliang seductive, spicy but not dry, Ma but not bitter "Ma on top, spicy satisfied" so boiled fish popular in the country was a mess, became a famous dish that everyone loves Delicious spicy boiled fish is the key depends on the quality Ma pepper, pepper and other raw materials Authentic boiled fish is a known as the "bullet" of red pepper, red pepper flesh, fresh color, small seeds, being spicy and sweet, the best quality, cooked in high temperature being marked Black does not become the focus And with matching linen pepper is more particular about the only good Ma pepper to taste proudly special kind of hemp, hemp pepper pericarp quality has a special aroma and intense flavor durable hemp Of course, other factors, such as fresh fish, fresh dishes, cooked the fish of the furnace, in short, every aspect of extra points in order to make the tape ingest is fragrant hemp, in hemp spicy and smooth blanching memorable boiled fish Because they do not like to eat bean sprouts, boiled fish do this to do with the Yuba replaced when the home DIY, can do little to adjust itself according to everyone's taste, as long as the basic routines without departing obtained must be your favorite the taste of Here just like to share at this road all the people love boiled fish practicesMaterials 1500 grams of grass carp Bean Curd 300 g Rapeseed 300 g Pixian bean sauce 2 tablespoons Aniseed cinnamon cumin pepper Ma pepper 1 spoon 1 onion 1 tablespoon ginger and garlic 1 tablespoon white wine 1 egg Pepper 1 tsp 1 tablespoon starch 2 tablespoons sesame oil Red pepper 50 grams 1 tablespoon salt Boiled fish approach Grass carp clean, remove the fish meat along the bones, cut into even the blade With liquor, egg white, salt, pepper, starch grasp uniform spare boiled fish Wok, under oil, saute Yuba and rape, served in a bowl of boiled fish Cold pot cool oil slowly sizzling Pixian bean paste, add pepper aniseed cinnamon cumin Ma pepper, onion ginger garlic, pepper saute down into the fish bones and head, Scoop color after boiled fish Add water to a boil, turn Simmer for 10 minutes boiled fish Down into the marinated fish, white fish after propped up, add sesame oil, salt and seasoning The steamer along with fish soup together into the bowl fitted Yuba rapeseed boiled fish Finally, heating oil pan about 100 grams, to smoke, pour in the hot fish水煮鱼的做法
1、花鲢鱼一尾,宰杀清洗干净,将片好的鱼片放入大碗中,加入少许盐、胡椒粉、生姜末、料酒抓匀码味,苦瓜洗净切成片,沸水中焯一下,去苦味待用 2大葱切段,老姜切丝,大蒜切片,干辣椒剪成段,干花椒适量 3自家泡酸菜切成段,红泡椒少许 4炒锅加入菜籽油烧热后爆香葱、姜、蒜、干辣椒、花椒煸炒出香味 5下入酸菜和红泡椒煸炒
7、8分钟 6加入适量开水或者骨头汤煮5分钟 7调入一勺蚝油,一勺胡椒粉 8将鱼头及鱼骨下入,大火烧开,撇去浮沫,煮约10分钟,用漏勺将鱼骨,鱼头和酸菜先盛出到大盆里 9转成小火,将鱼片一片片下入锅中,焯水后的苦瓜一起放入,开中火,见鱼片变白,汤汁稍微沸腾后,即可将汤和鱼片一起小心倒在盆里

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歪腻

你好,解析如下; A, after kills the fish to wipe the salt, the seasoning, wipes explodes the powder inundate approximately half to an hour; B, the hot pot puts the oil, the oil puts the fish hotly, the slow fire or the fire fries fish in turn, to fish golden yellow, installs the small dish spare C, the hot pot puts the oil, explodes the fragrant onion to be white, the garlic piece or at the end of the garlic, Jiang Pian and so on, puts the right amount water, puts seasoning which oneself likes (eg thick bean sauce, cooking wine, always pulls out, vinegar, sugar and so on) cancels the juicePuts the fish, cooks in a covered vessel approximately more than ten minutesUsually cooks in a covered vessel the time is longer, each kind of seasoning flavor enters are more, but cannot continuously cook in a covered vessel endlesslyKnows when to stop then D, after the fish is ripe, sets free a captured animal the onion, thewidget which the coriander and so on likes, namely achieved aggravatesthe fragrance the goal, also achieves the decoration the goal 希望对你有帮助!给个好评吧,谢谢你了!
原料:
鱼,酒、葱、蒜、辣椒猪油、调味料各少许。
做法:
1将鱼洗净、切块;
 2放入热油锅内先煎煎至鱼皮呈黄色见硬时,把鱼捞出。
 3锅内加熟猪油、酒葱、蒜、辣椒、调味料煸炒,再放入肉清汤烧开,将鱼放入。
然后用小火焖烧十分钟左右,见鱼肉熟汁呈胶状后,加味精并晃动,使卤汁裹包鱼块,即成。
 二)油烧冒蓝烟后,下入配料煸香,火不能太大,主要是炒出香味,等葱蒜发黄的时候就可以把配料捞出待用,红辣椒特别注意不能炸黑了,那就不好看。
剩下的油用来煎鱼吧!
油温6分就可以啦,两面微黄就可以了,也可以稍微煎老点!
翻鱼的时候小心,弄断了就砸锅啦,然后就可以放一小碗水(家庭没有高汤)开始煮——饭店里火大油多,人家甚至全用油烹熟,家庭就用自己的做法咯!
水开后加入最重要的黄酒+酱油,是个去腥调味染色的步骤!
放入先前的配料一起烧,汤中放入少许盐,要考虑量哦,因为酱油也是咸的,后面还要加酱,包括鱼本身以及入过味了!
不停的把汁浇在鱼上,保证均匀受热!
加入一大勺郫县豆酱,这个是我很喜欢的东西,烧一小会,鱼就熟了,时间久了就容易破坏外形!
锅里还有一些汤呢!
精华所在啊!
加入少许糖和醋,味素,调好一碗底的水淀粉,下锅,大火烧开,迅速搅拌均匀,有一点粘稠的时候就起锅!
最后工序——浇上汤汁!
汁的多少自己把握,少了太干,多了没味!
煎鱼宜用小火,慢火煎出的鱼非常香脆。
如果是用来做红烧的鱼,煎时抹适量炸粉,如果没有炸粉,就抹面粉。
注意,面粉抹之前要用水和一下。
无论煎鱼直接吃还是用来红烧,油都不能太少,不然糊底,这和是否是“不粘锅”有一定关系,但关系不大。
无论煎鱼用来直接吃,还是用来红烧后再吃,都要小火煎至鱼皮金黄色,才可装碟。

2、之所以做出的鱼,带腥味,而且鱼皮香,好吃,而鱼肉不好吃,没入味,原因如下:
鱼在煎之前,一定要抹盐,淹约半至一小时,可以达到去泥腥的效果。
如果煎鱼用来红烧的,同理,也是抹盐,还要浇上适量酱油,料酒等自己喜欢的调味品,再抹上炸粉或面粉。

3、红烧鱼程序通常如下:
a,杀鱼后抹盐,调味品,抹炸粉淹浸约半至一小时;
b,热锅放油,油热放鱼,慢火或中火交替煎鱼,至鱼金黄色,装碟备用。
c,热锅放油,爆香葱白,蒜片或蒜末,姜片等,放适量水,放自己喜欢的调味品(例如豆瓣酱,料酒,老抽,醋,糖等等)勾成汁。
把鱼放进去,焖约十多分钟。
通常焖的时间越长,各种调味品的味道进入的就越多,但又不能无休止地一直焖下去。
适可而止即可。
d,鱼熟后,放生葱,香菜等自己喜欢的装饰物,即达到加重香味的目的,又达到装饰的目的。
用做红烧鱼的原料一定要先弄干净。
葱啊姜啊的自是不用说都要备好,鱼弄干净了之后找一个有点深度的盘子,把鱼放在里头,然后是酱油,还多一点用来让鱼入味的,不要忘记放料酒,这种荤的多少会有点腥味膻味什么的。
过一会儿就可以开始锅里头加油了,油要烧热一点,因为要煎一下,所以也不要太少油了,也在锅里均匀的洒一点盐,这样等会儿鱼下锅煎就不容易掉皮了。
4vo$s 油温够了就可以小心把鱼放进去煎了,酱油不要放。
注意头尾也要煎一下的,过一会儿一面差不多就可以小心翻面了,看看鱼皮是不是掉的好一点了呢?两面都差不多就可以开始把酱油倒进去了,从鱼身上淋下去就可以了,然后把切好的葱段放进去(鱼身上,香味让他渗透进去)就可以(如果是葱烤鲫鱼,就要很多很多葱了),然后就是糖了,也记得均匀的放在鱼身就可以了再加点水,盖上锅盖。
等闷一会儿可以掀开尝下糖汁的味道,作一下调整。
再盖一下,闷一下,糖汁差不多有点点稠就可以了。
关火放点味精鸡精什么的就可以装盆了

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天凉饮酒

鱼的英语:
fish 读音:
英 [fɪʃ]美 [fɪʃ] n 鱼;
鱼肉;
笨蛋;
新手;
新囚犯 v 钓鱼;
捕鱼;
摸索;
搜寻 词汇搭配:

1、breed fish 养鱼
2、buy fish 买鱼
3、catch fish 抓住鱼
4、eat fish 吃鱼 常见句型
1、The best fish swim near the bottom 好鱼游水底。

2、At last,we caught three little fish for our soup 最后,我们终于捉到了三条小鱼烧汤。

3、What kind of fish is this? 这是什么鱼?
4、We'll go and look at the fishes in the aquarium next Sunday 下星期天我们将去水族馆观赏那儿的鱼。

5、I go fishing every weekend 我每个周末都去钓鱼。
扩展资料:
词语用法
1、fish用作可数名词时,意为“鱼”,单数形式表示“一条条的鱼”。
fish用作不可数名词时意思是“鱼肉”。

2、fish多采用零复数形式,也可按规则变化变为fishes,后者常表示“许多种类的鱼”。

3、fish作主语表示单数意义时,谓语动词用单数形式,表示复数意义时,谓语动词用复数形式。

4、fish作动词的基本含义是指用工具“钓鱼”“捕鱼”“从…中捕捞”,引申还可表示“摸出(某种东西)”“掏出(某种东西)”。
fish 名词 n 1鱼 The little boy caught a fish 小男孩捉到一条鱼。
There are several fishes in the lake 湖里有好几种鱼。
He found some dead fish beside the sea 他在海边发现一些死鱼。
2鱼肉 Fish was the last course that day 那天, 鱼是最后一道菜。
及物动词 vt & 不及物动词 vi 1捕鱼; 钓鱼 I don't know how to fish 我不会钓鱼。
I often fish the river 我常在这条河里钓鱼。
2摸出, 掏出 She was fishing around in her handbag trying to find the key 她在她的手提包中摸索着找钥匙。
这样可以么?fish和barracuda这两个都是鱼的意思,不过fish更常用一些fish [英] [fɪʃ] [美] [fɪʃ] n 鱼,鱼肉,鱼类;
〈口〉(特殊的)人物,家伙,东西;
[建]接合板,夹片,鱼尾板;
[航]钓锚器,撑夹桅杆的加固夹箍 vt& vi 捕鱼;
钓鱼;
摸出;
掏出 vt 钓鱼,捕鱼;
搜寻;
[航]加夹箍夹牢;
[工]用接合板连接[加固] vi 捕鱼,钓鱼;
用钩捞取 词形变化 过去式:
fished过去分词:
fished现在分词:
fishing第三人称单数:
fishes 同反义词 同义词 v 1"探求"释义下的同义词hunt delve for 2"钓鱼"释义下的同义词angle jig spin 相关例句 1 30 percent of reptiles, birds, and fish are currently threatened with extinction 目前,30%的爬行动物、鸟类和鱼类面临灭绝的危险。
2 Butter, margarine, and oily fish are all good sources of vitamin D 黄油、人造黄油和多脂鱼都含有丰富的维生素D。
3 Warm weather has attracted the flat fish close to shore 煦暖的气候将比目鱼引到了近海。
4 Michael Fish is my favourite He's a hoot, a real character 我最喜欢迈克尔·菲什。
他滑稽逗趣,是个实实在在的人物。
5 The barriers are lethal to fish trying to swim upstream 这些障碍物对于想要往上游游动的鱼儿来说是致命的。
6 Poison from the weaver fish causes paralysis, swelling, and nausea 龙的毒素会引起瘫痪、肿胀和恶心。
7 My fish average 2 lb 8 oz and I've had two eight-pounders 我的鱼平均每条重2磅8盎司,还有过两条重8磅的。
fish

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少女的秘密

问题:1先把鱼清洗干净,鱼背划两刀(可使味道更好的渗透进去),装盘待用 2盘底铺上姜,鱼肚里也放入适量生姜 3 另切好姜,葱,香菜 4 把姜,葱,香菜放铺在鱼上面,并倒入生抽 5 锅内水烧开,放入鱼,蒸18分钟, 6 蒸好后,取出,锅内倒入适量油烧至冒烟后直接淋到鱼上即可上面的翻译一下啊!
急用!
谢谢帮忙翻译一下啊!
急用!
在线等
The first 1 clean fish, the fish back row two knife ( the osmotic taste better in), dish stand The 2 set at the bottom of the ginger, fish maw in into the amount of ginger 3 other chopped ginger, onion, coriander 4 the ginger, onion, coriander and laying on top of the fish, and pour the sauce 5 pot of water to boil, add fish, steam for 18 minutes, 6 after a good steaming, extraction, pot into the amount of oil till the smoke directly after the fish can be caught1 first clean the fish, the fish back row two knife (can make the taste better permeability in), loading disk to use 2 spring form tin on the shop ginger, fish maw also put right amount ginger 3 other cutting good ginger, spring onion, ginger, onion parsley 4, caraway put in fish shop above, and pour sauce 5 pot boil water, into the fish, steamed and minutes, 6 steamed, remove and pot just pour some oil in wok until after smoking directly spray to fish can1先把鱼清洗干净,鱼背划两刀(可使味道更好的渗透进去),装盘待用 The first 1 clean fish, the fish back row two knife ( the osmotic taste better in), dish stand 2盘底铺上姜,鱼肚里也放入适量生姜 The 2 set at the bottom of the ginger, fish maw in into the amount of ginger 3 另切好姜,葱,香菜 3 other chopped ginger, onion, coriander 4 把姜,葱,香菜放铺在鱼上面,并倒入生抽 4 the ginger, onion, coriander and laying on top of the fish, and pour the sauce 5 锅内水烧开,放入鱼,蒸18分钟, 5 pot of water to boil, add fish, steam for 18 minutes, 6 蒸好后,取出,锅内倒入适量油烧至冒烟后直接淋到鱼上即可 6 after a good steaming, extraction, pot into the amount of oil till the smoke directly after the fish can be caught

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风吹尘飞

Today, Dad, they won't come back They ask me to do something to eat ~ hey, good hard ahI look at the home of the refrigerator, only a few meals and a lot of fish "Ah! Today can only eat fish!" I cried out loud I did not cook these days, hey, I really do not know how to do fish!Beganto work, I first look at mom and dad wash fish look like to do it, did not think it is so difficult to wash, the next step is to get the dirty things out of the fish outFortunately, my grandfather taught me how to get the fish out of the belly, and then a pinch of fish belly, that dirty things out, I only gotone, and then smell a finger, I almost spit it out Finally finished, but I'm dizzy I rested for a while and then I was awake, and then I went to open the fire of the gas burner, then I went to make a fishI'll put the right amount of oil in the wok, then put ginger,onions, garlic, pepper, stir fry, a fragrance blowing, then I put the right amount of water in the pot, the water boiling after I put the fishinto the pot, add some salt, sesame oil, fish dishes and other condiments, then I take a spoon to flip the fish, after cooked, I had fish and Shengjin soup bowl, a fragrant dish is made!Dishes, I try, but also, but poor dad to do the farMom and dad came back, taste the dishes I made, said: "I can, and continue to work oh!"Today is really hard! But my hard work is worth it, because I learned how to cook!

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夜行梟

翻译:
hot fish 来历水煮鱼”,只要是川菜馆无论大小,几乎都有这道菜,甚至一些街边小铺和食街排挡也把它作为当家主菜。
但要是提及这道菜的来历,最先把正宗水煮鱼引进北京的沸腾鱼乡,理所当然最具有发言权。
”水煮鱼”起源于重庆渝北地区,距今也只不过十几年的历史。
发明这道菜的师傅是川菜世家出身,可以说是从小在厨房中长大的,再加之聪明好学,年纪轻轻就有了很深的造诣。
说起他的成名,那就不能不提1983年重庆地区举办的一次厨艺大赛。
在这次大赛上,他以一种类似于现在水煮鱼做法的烹制方法制作了与当时传统做法截然不同的“水煮肉片”。
全新做法的“水煮肉片”以其色泽、品相、口味等诸多方面的特点获得了评委的一致认可,他也因此而获得了大奖。
自从获奖后,亲朋挚友纷纷前来祝贺,每次款待来客他必要亲自下厨烹制“水煮肉片”。
这一日,有一位从小一起长大的朋友前来探望,这个朋友生活在嘉陵江边,每次来都要带几条刚刚打上来的嘉陵江草鱼,这次也不例外。
每每相聚,小酌几杯是肯定的,眼看时近中午,师傅反而为午饭发了愁,不是为了别的,只是因为这位好友从小忌吃大肉,偏偏家中又没有准备其他的肉,而师傅又想让朋友分享一下大赛获奖的菜品。
正在发愁之际,木盆里跳蹦的鱼提醒了师傅,何不水煮“鱼肉”。
就这样,第一盆水煮鱼诞生了,更没想到的是,鱼肉的鲜美、麻辣的厚重,使得朋友赞不绝口,师傅本人也为之一惊。
从此以后,师傅开始潜心研究“水煮鱼肉”,鱼肉的特性,麻辣的搭配、色型的创新等诸多方面力争做到精益求精,历经一年多的努力,1985年水煮鱼基本定型。
很快水煮鱼引领了当地的餐饮市场,并不断的逐步完善,到90年代中期,在当地形成了水煮鱼一条街。
1999年初,沸腾鱼乡的创始人杨战先生到四川考察菜品,通过朋友介绍认识了水煮鱼的发明人,把正宗的水煮鱼带回了北京,并针对北方的气候特点和北方人的饮食习惯,对水煮鱼进行了技术改良。
1999年7月22日,第一家小店在北京开业了,他的看家主打菜就是“水煮鱼”,并且根据水煮鱼制作时热油翻腾、辣椒滚动的特点而起名叫“沸腾鱼乡”。
如何做水煮鱼 用料:
鱼肉250克,青蒜150克,芹菜心100克,干辣椒15克,郫县豆瓣40克,清油200克,酱油15克,味精1克,姜片10克,蒜片15克,水豆粉、清汤各适量。
制作方法:
1将鱼去骨去刺(一般说选用无刺的鱼比较好),鱼肉切成5厘米长、3厘米宽的薄片,装入碗中,用酱油、料酒码味,用水豆粉拌匀。
2青蒜、芹菜择洗干净,分别切成65厘米长的段和块。
3锅内油热下干辣椒、花椒,炸成棕红色(不要炸煳,以出色出香为度),捞出剁细。
4锅内原油下青蒜、芹菜,炒至断生装盘。
5锅内油热,下郫县豆瓣,炒出红色,加汤(要适量,过多则味淡;
过少豆粉易掉,汤汁黏稠)稍煮,捞去豆瓣渣,将青蒜、白菜、芹菜再放入汤锅中,加酱油、味精、料酒、胡椒面、盐、姜片、蒜片,烧透入味,捞入深盘或荷叶碗内。
6将鱼肉片倒入微开的原汤汁锅中(汤要微开。
如汤不开,豆粉会脱落;
汤大开,肉片易老)。
用筷子轻轻拨散,刚熟就倒在装配料的盘或碗中,撒上干辣椒末、花椒末,随即淋沸油,使之有更浓厚的麻辣香味。

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少女情怀总是梦

问题:急需一个红烧鱼的英文菜谱,请各位帮忙非常感谢!
A, after kills the fish to wipe the salt, the seasoning, wipes explodes the powder inundate approximately half to an hour; B, the hot pot puts the oil, the oil puts the fish hotly, the slow fire or the fire fries fish in turn, to fish golden yellow, installs the small dish spare C, the hot pot puts the oil, explodes the fragrant onion to be white, the garlic piece or at the end of the garlic, Jiang Pian and so on, puts the right amount water, puts seasoning which oneself likes (eg thick bean sauce, cooking wine, always pulls out, vinegar, sugar and so on) cancels the juicePuts the fish, cooks in a covered vessel approximately more than ten minutesUsually cooks in a covered vessel the time is longer, each kind of seasoning flavor enters are more, but cannot continuously cook in a covered vessel endlesslyKnows when to stop then D, after the fish is ripe, sets free a captured animal the onion, thewidget which the coriander and so on likes, namely achieved aggravatesthe fragrance the goal, also achieves the decoration the goal 参考

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不再相遇

问题:材料:
鱼,熟火腿片5克,笋片25克,水发冬菇4只,生猪板油丁50克,绍酒20克,精盐5克,酱油、葱结、姜片各l克,鸡汤50克。
做法:
①将鱼收拾干净,放入八成热的水锅里烫一下捞出,用刀轻轻刮去鱼身上粘液,再用清水流净,用刀在鱼身的2/3处切下鱼尾;
②将鱼放在场盆里,鱼上放笋片铺平,火腿片放在笋片上,再放上冬菇、猪板油盯葱结,姜片,加盐、酱油、绍酒上笼用旺火蒸l0分钟左右鱼熟立即出笼,拣去葱结、姜片,将卤汁滗入锅内加鸡汤,烧滚后倒入鱼盘里即可。
Fish, cooked ham 5 grams, 25 grams of meat, water mushrooms 4, D 50 grams of leaf fat pigs, Shao liquor 20 grams, five grams of salt soy sauce, onions unity, the ginger slices 1 kg chicken stock 50g : ① fish and clean up, 80% of hot water into the pot hot Remove and gently removed a knife fish mucus net clean water flow, filleting knife in the two-thirds cut off the tail; What ② fish on the market, paving the fish up meat, sliced ham on, putting on mushrooms, onions pig leaf lard stare up ginger, salt, soy sauce Shao liquor l0 minutes on the cage used Wanghuo steamed fish cooked immediately came out to pick onions unity, ginger, vinegar and increase income Coss Decanter chicken4 Blanch after tray can be emptied into the fish找专门的人翻译吧鱼会痛!!!!!!! 你知道吗??????????!!!

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七街酒吧

鱼的英语是fish fish 英[fɪʃ] 美[fɪʃ] n 鱼,鱼肉,鱼类; 〈口〉(特殊的)人物,家伙,东西; [建] 接合板,夹片,鱼尾板; [航] 钓锚器,撑夹桅杆的加固夹箍; vt 钓鱼; 捕鱼; 摸出; 掏出; vt 钓鱼,捕鱼; 搜寻; [航] 加夹箍夹牢; [工]用接合板连接[加固] ; [例句]I was chatting to an islander who had just caught a fish 我正在跟一个刚刚抓到一条鱼的岛民聊天。
Here are some ways to have a good talk with yourfish 鱼儿,鱼肉fish可数名词且 复数也是fish,即单复同形,当种类讲是加es即fishes统称是fish,它可以指各种鱼。
其实细化到不同种类的鱼的话,是有不同的专门单词的:
鳗鱼eel,大马哈鱼salmon,鲈鱼perch

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雁归山

beautiful fish 漂亮的鱼 例句 1一天,渔夫捕到了一条漂亮的鱼。
One day the fisherman catches a beautiful fish 2我真想去看看海里漂亮的鱼。
I really want to see the beautiful fish in the sea

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无声书

两罐鱼 two cans of fish two tins of fish two jugs of fish two jars of fish 注意,这里的 fish 是 fish 的复数形式 您好,以上翻译均可表达原文意思,不明白可继续提问。
若回答对您有所帮助,请点击本页面中的“选为满意回答”按钮。

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一日三缠绵

我喜欢吃鱼 英文翻译:
I like to eat fish 或:
I like eating fish 重点词汇释义:
喜欢:
like; love; enjoy; be fond of 吃:
eat; have one's meals

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