李渊 2009-9-6 23:10
松鼠黄鱼
[font=楷体_GB2312][size=5][color=#ff9933]可爸昨天晚上做的松鼠黄鱼，菜色漂亮吧？！[/font][/size][/color]
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[font=楷体_GB2312][size=5][color=#ff9933]一斤多重的黄鱼，被可爸整成这模样了。[/font][/size][/color] ?X0Gl*Z)b
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[font=楷体_GB2312][size=5][color=#ff9933]细看刀功，好象还不错。[/font][/size][/color]8U!{!xu7|(t7\
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[font=楷体_GB2312][size=5][color=#ff9933]用盐和料酒腌渍一下鱼身和鱼头。[/font][/size][/color]7}}\0\V0_b
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[font=楷体_GB2312][size=5][color=#ff9933]取一个鸡蛋黄。[/font][/size][/color]W:IUWI [
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[font=楷体_GB2312][size=5][color=#ff9933]把鸡蛋黄涂在鱼身和鱼头上。[/font][/size][/color]
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[font=楷体_GB2312][size=5][color=#ff9933]撒上生粉，让鱼的每一部分都拍上粉。[/font][/size][/color]
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[font=楷体_GB2312][size=5][color=#ff9933]裹严实的样子。[/font][/size][/color]bX0C O(j
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[font=楷体_GB2312][size=5][color=#ff9933]可怜的鱼儿，还要被下油锅。[/font][/size][/color]Xl,d/GE5p
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[font=楷体_GB2312][size=5][color=#ff9933]炸的时候鱼身要定型，鱼皮朝内，鱼肉朝外卷两圈。尾巴要竖起来。[/font][/size][/color]
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[font=楷体_GB2312][size=5][color=#ff9933]炸好的样子。[/font][/size][/color]
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[font=楷体_GB2312][size=5][color=#ff9933]用水、料酒、白糖、陈醋、番茄沙司、老抽调好汁，并用生粉汁勾芡，浇在鱼上。没买到松子，撒几颗瓜子代替，有点山寨。呵呵[/font][/size][/color]Mh+e4?%P WC_6?K
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[font=楷体_GB2312][size=5][color=#ff9933]凑近闻一下，真香！[/font][/size][/color]
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supreme110 2009-9-7 07:47
看着就流口水啊！松鼠鱼外脆里嫩，调汁也是门学问！
神枪手110 2009-9-7 10:00
哇 刀功一流我好想试试 可是我就是刀功这步怕是做不到呀！看来只能去饭店才可以想用了！
kamuichen 2009-9-8 17:44
做这道菜的厨师实在是手艺非凡，光图片就让人看的垂涎三尺
hbyhs 2009-9-8 22:01
后面的步骤学习了,可是前面的刀法是什么样子的,想学习一下
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