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hong shao huang hua yu
Author(s): 
Pages: 24-25
Year: Issue:  1
Journal: Health

Abstract: 原料:黄花鱼1条,色拉油150毫升,白糖10克,盐15克,鸡蛋2个,醋10毫升,绍酒5毫升,酱油20毫升,面粉、淀粉、葱、姜丝、鸡精、蒜、大料、花椒适量制作:1.黄花鱼洗净刮鳞,去鳃及内脏,沥干水分后在鱼身两面斜切几刀以便入味。2.取蛋清放入大碗中,加适量淀粉、面粉调成糊状,黄花鱼放入,裹一层糊。3.炒锅上火烧热,倒入色拉油。油热后,将黄花鱼入锅煎至表面略呈金黄色捞出,控油备用。4.炒锅再次上火,加入少量色拉油,油热后放入花椒、大料及葱、姜丝、蒜炝锅,煸炒几下,下入黄花鱼,再加入盐、白糖、鸡精、绍酒、醋、酱油略烹,注入清汤,烧半小时后出锅,即可食用。小贴士:在烧鱼过程中,葱、姜丝、蒜可分为两份
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