醉仙鸭讲解鱼汤提鲜去腥的方法
来源:http://www.zuixianya666.com/  2015-1-30 13:52:38
1、如果是整条鱼炖汤,可以先将鱼两面稍稍用油煎一下,鱼煎好后放生姜、料酒爆香。加冷水大火烧开,水烧开前千万别翻动鱼身。小火慢煮至汤白时加一点醋,起锅前再加盐和鸡精,撒上葱花即可。
1, if it is the whole fish stew, can put two sides a little oil Fried fish, Fried fish put ginger, cooking wine saute. Bring to a boil, add cold water fire water to boil before don't turn head. Small fire simmer to soup, white vinegar, add dish up before add salt and chicken essence, sprinkle with chopped green onion can be. 
2、如果是鱼片做鱼汤,可先用油爆香生姜片,加料酒,放冷水,必须等水开才再放鱼下锅。
2, if is made fish fillets, saute ginger slices can be oil first, charging wine, put cold water, must put fish pot etc. The water is boiling. 
3、如果家中没有生姜,可以用香菜代替。方法是将鱼两面用油煎微黄,放冷水煮开后,放几根香菜进去,煮完后,将香菜捞出。
3, if there is no ginger in the home, can be replaced with coriander. Method is both sides put the fish oil Fried yellow, put cold water to a boil, put a few root parsley into, after boiling, scoop out the parsley. 
4、加辅料。比如说杏鲍菇,菌菇类都有增香提鲜的作用,杏鲍菇菇肉肥厚,质地脆嫩,具有淡淡的杏仁香味。
4, add accessories. Such as apricot bao mushroom, fungus mushrooms have flavoured raises fresh, apricot bao mushroom mushroom meat hypertrophy, crisp texture, with a light almond fragrance. 
5、鱼头和鱼尾先用油煎制金黄,取出鱼头用刀从中间劈开,真正的饗客都知道,鱼的精华在鱼脑部分,先整炸鱼头,为的是煎制时不使鱼脑液流失,再将劈好的鱼头下入锅中,用大火将鱼脑“顶”出,可使汤鲜味醇并富营养
5, fish head and tail oil Fried golden, first remove the fish head with a knife split down the middle, real entertain guest know, the essence of the fish in fish brain section, the whole fish head first, so that I made don't make fish brain fluid loss, then split good fish head down into the pot, the fish head with fire out of the "top", can make the delicious green and rich nutrition 
6、用八角炝油锅,不仅可给鱼去腥,还可增香。
6, with anise spicy oil, not only can give fish to xing, still can increase incense. 
7、用高汤代替水熬鱼汤,这也是使鱼汤汤色浓白,口味鲜淳的技巧之一。
7, using stock instead of water cook fish soup, this is also make fish soup broth thick white, taste fresh chun is one of the skills. 
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