醉仙鸭中各种调味料的作用
来源:http://www.zuixianya666.com/  2015-11-24 14:39:36
酱油:可使菜肴入味,更能增加食物的色泽。适合红烧及制作卤味。
Sauce: make tasty dishes, but also increase the color of the food. Suitable for making braised and stewed meat.
蚝油:蚝油本身很咸,可以糖稍微中和其咸度。
Oyster sauce: oyster sauce itself is very salty, a little sugar can neutralize its saltiness.
沙拉油:常见的烹调用油,亦可用于烹制糕点。
Salad oil: common cooking oil, can also be used to cook a cake.
麻油(香油):菜肴起锅前淋上,可增香味。腌制食物时,亦可加入以增添香味。
Sesame oil (sesame oil): dishes from the pot before pouring, can increase the flavor. When the food is preserved, it can be added in order to increase the flavor.
米酒:烹调鱼、肉类时添加少许的酒,可去腥味。
Rice wine: cooking fish, meat and add a little wine, go smell.
辣椒酱:红辣椒磨成的酱,呈赤红色黏稠状,又称辣酱。可增添辣味,并增加菜肴色泽。
Chili sauce: red pepper into the sauce, is red sticky, also known as chili sauce. Can add spicy dishes, and add color.
甜面酱:本身味咸。用油以小火炒过可去酱酸味。亦可用水调稀,并加少许糖调味,风味更佳。
Sweet salty itself. With a small fire, you can go to the sauce. Can also dilute with water, and add a little sugar to taste better.
辣豆瓣酱:以豆瓣酱调味之菜肴,无需加入太多酱油,以免成品过咸。以油爆过色泽及味道较好。
Spicy bean paste: a bean paste seasoning dishes, without adding too much soy sauce, so as to avoid salt. The color and taste of the oil is better.
芝麻酱:本身较干。可以冷水或冷高汤调稀。
Sesame: relatively dry. Can dilute the cold water or cold soup.
蕃茄酱:常用于茄汁、糖醋等菜肴,并可增加菜肴色泽。
Tomato sauce: tomato sauce, sweet and sour dishes commonly used, and can increase the color of dishes.
醋:乌醋不宜久煮,于起锅前加入即可,以免香味散去。白醋略煮可使酸味较淡。
Vinegar: black vinegar is not suitable for a long time to cook, before adding to the pot, so as to avoid the smell dispersed. White vinegar boil can make sour lighter.
鲍鱼酱:采用天然鲍鱼精浓缩制造而成,适用于:煎、煮、炒、炸、卤……等等
Abalone sauce: the use of natural abalone sperm concentration and production, suitable for: fried, boiled, fried, fried, halogen/// Wait
XO酱:大部份主要是由诸多海鲜精华浓缩而成,适用于各项海鲜料理。
XO sauce: most of the main food is concentrated by a lot of seafood, suitable for all kinds of seafood dishes.
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