粵式煎墨斗

粵式煎墨斗是由墨斗魚、洋蔥、尖椒等製作的一道乾香濃郁菜品。

基本介紹

• 中文名：粵式煎墨斗
• 英文名： cuttlefish
• 主要食材：墨斗魚
• 口味：乾香濃郁

中文介紹

主料：墨斗魚；輔料：洋蔥、尖椒；

調料：白豉油汁，雞粉；

粵式煎墨斗的烹飪製作方法：

墨斗煮熟去掉筋骨，鍋上火放入少許淨油，用小火煎制金黃，瀝淨油，下入洋蔥絲，白豉油汁，雞精炒勻，裝盤，炒尖椒，烹入少許醬油，放於中間即可。

口味特點：乾香濃郁。

烹飪操作關鍵：注意煎制時火候的把握。

英文解說

Ingredients: cuttlefish;

Accessories: onion, pepper;

Seasoning: soy sauce white sauce, chicken powder;

Cantonese cooking fried fountain production methods:

Remove cooked bones fountain, lit into the pot a little oil purifier, golden fried over low heat, drain oil purifier, down into the onion, white soy sauce, chicken, stir well, transfer to a plate, fried pepper, cooked into a little soy sauce, can be placed in the middle.

Taste characteristics: dry fruity.

Cooking operation key: Note that when the heat fried the grasp.