谁能帮我翻译一下??
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发布时间：2022-04-27 03:26
共3个回答
热心网友
时间：2022-06-25 11:34
Raw material:
A grass carp( invite heavy 700 gramses)
Wine of 绍 25 milliliter
Sauce 75 milliliter
Ginger don't 2.5 grams
60 grams of refined sugar
50 grams of wet starch
The rice vinegar 50 milliliter
The pepper is just the right amount of
" West Lake the vinegar fish" is a vegetables of traditional taste in Hangzhou.This vegetables chooses to be the raw material with the flexible grass carp, boiling to make the ex- general first essentials hungry keep 12 days in the fish cage, make it line up
Leak the miscellaneous articles or objects inside the bowel, remove the mud flavor.Boil to make the degree of heating request is strict very, can burn with 34 minutes only just right.The pectoral fin stick out, the fish is delicate and beautiful, taking the flavor of 蟹 ,
The meat 滋 do not have the special features.
Method for making:
1, made grass carp is hungry to keep the from a dayses to two days, urge to excrete exhausted hay and the mud flavors, make fish fructify, boil before to slaughter to wash to fulfil.
2, criticize the fish body went into the knife from the tail department, 剖 split 雌 , the male two, cut to the fish tooth, the male slice in fish, from left 4.5 the 厘 rices of the gill cover petal beginning, separated an one knife of 4.5 rices of 厘 each time, criticized five knifes totally, at the third knife, after waist fin 0.5 rices of 厘 cut off, make the fish become the two pieces, in order to burn to boil.At the ridge a thick place of a section of male to the inclined 剞 one long knife of belly, do not hurt the fish skin.
3, fry the pot inside put 1000 of clear water, burn the 沸 with the prosperous fire, put a first half of male segment first, connect the fish tail segment in the top again, then put the male slice and slice of 雌s also, the fish head align, the fish skin is with an upward exposure, covering the pot cover.Need a pot of water again 沸 , the 启 cover, the 撇 floats the 沫 , turning to move to fry the pot, continuing to burn to boil with the prosperous fire about three minutes, use the chopsticks to tie a 颔 of male lower part of the fish slightly, such as can tie to go into namely familiar.Pot inside leave 250 milliliters soup waters, put into sauce, wine of 绍 , ginger don't, will soon the fish get, putting into the dish, putting the fish skin with an upward exposure while packing the dish, putting together two slices of spines of the fish the fish tail segment and the male slices put together to connect, and the 沥 go to the soup water.
4, in the original soup juice inside the pot, join the refined sugar, the rice vinegar and wet starches, juice of 芡 adjust evenly, by hand the 勺 pushes the 搅 to become the thick juice, the whole body that sprinkles the fish becomes namely.Last bring along the pepper.
热心网友
时间：2022-06-25 11:35
Raw material:
1 ： grass fish( roughly heavy 700 gramses)
The wine of 绍 25 milliliters
Sauce 75 milliliters
The ginger is not 2.5 grams
Refined sugar 60 grams
Wet starch 50 grams
Rice vinegar 50 milliliters
The pepper is just the right amount of
The " West Lake vinegar fish" is a traditional taste in Hangzhou a vegetables.The this course of vegetables chooses to use the fresh and live grass fish conct and actions raw material, the general first essentials in front in烹 system is hungry to keep 1 2 days in fish cage, making its row
泄 miscellaneous articles or objects inside the bowel, remove the mud flavor.The 烹 system hour degree of heating request is strict very, can burn with 3 4 minutes only just right.The pectoral fin sticks out, the fish is delicate and beautiful, taking the flavor of 蟹 ,
The meat 滋 do not have the special features.
Method for making:
1, is hungry the grass fish to keep from a days to two days, urge exhausted hay in excretion and mud flavors, make 鱼肉结实 , 烹 system 前宰杀洗 ?
2, fish body is from the tail department into knife, the 剖 splits the 雌 , male is two slices of, the 斩 goes to the fish tooth, on the male in fish slice, from leave the 鳃 cover petal 4.5 the rice of 厘s start, or so and inclined batch in rice in 4.5 厘s per 隔 a knife, criticize totally five knife, at criticize the third knife, after waist fin 0.5 the rice of 厘s cut off, making fish two pieces, in order to burn to boil.Face the inclined 剞 in belly in the male a section ridge a thick place a long knife, do not hurt the fish skin.
3, fry an inside put the clear water 1000 milliliters of, burn the 沸 with the prosperous fire, put first male a first half segment, connect the fish tail segment again in the top, then male slice with the slice of 雌 and put, the fish head aligns, the fish skin is with an upward exposure, covering the pot cover.Need a pot of waters again 沸 , the 启 covers, the 撇 floats the 沫 , turning to move to fry a male for, burning to boil with the prosperous fire continuously roughly three minuteses, using chopsticks to tie the fish slightly a 颔 lower part, such as can tie into namely familiar.An inside leaves 250 milliliters of soups water, putting into the sauce, the wine of 绍 , ginger not, will soon the fish get, putting into the dish inside, packing the hour of dish put fish skin with an upward exposure, putting together two slices of spines of the fish the fish tail segment puts together with male slice to connect, and the 沥 goes to the soup water.
4, original soup in an inside juice inside, affiliation refined sugar, rice vinegar with wet starch, adjust the juice of 芡 of the 匀 , by hand the 勺 pushes the 搅 thick juice, sprinkle the whole body of the fish namely.Top the table brings along the pepper.
热心网友
时间：2022-06-25 11:35
Raw material:
Grass carp (approximately weight 700 grams)
Shao liquor 25 milliliters
Soy sauce 75 milliliters
Ginger not 2.5 grams
White sugar 60 grams
Wet starch 50 grams
Rice vinegar 50 milliliters
Ground pepper right amount
"The Xihu vinegar fish" is the Hangzhou tradition flavorfamous cuisine. This vegetable selects the bright grass carp to takethe raw material, boils in front of the system generally first to havehungrily to raise in the fish cage 12 day, causes its platoon
Releases in the intestines the sundry goods, except soiltaste. Boils when the system the ration and degree of cookingrequest is extremely strict, only can use 34 minutes fever just right.胸鳍 raises up, the fish flesh tender is beautiful, has the crabtaste,
The meat incites other characteristic.
Facture:
1st, hungrily raises the grass carp one to two days, urges theexcretion completely fodder and the soil taste, causes the fish fleshto be solid, boils in front of the system to slaughter washes.
2nd, enters the fish body from the rear part the knife, splits dectsfemale, the male two pieces, cuts the fish tooth, on fish's malepiece, from leaves the gill to cover the petal 4.5 centimeters starts,each a 4.5 centimeters about slanting batch of knife, altogetherapproves five knives, when approves the third knife, place shuts offin the waist fin latter 0.5 centimeter, causes the fish to become twosections, in order to the fever boils. Is thick in the male piecesection plane keel department place to an abdomen slanting 剞 longknife, do not have to damage the dried shark skin.
3rd, in the wok puts the clear water 1,000 milliliters, withprosperously burns down boils, first puts in front of the male piecethe demi-section, then meets the fish final stage in above, then andputs the male piece and the female piece, the fish head to is uneven,the dried shark skin faces on, covers the pot cover. Treats when thepot water boils again, opens the lid, skims the spume, rotates thewok, continues with prosperously to burn down boils approximatelythree minutes, gently grips lower part fish's male piece chin with thechopsticks, if can dig in namely is ripe. In the pot leaves behind 250milliliters soup, puts in the soy sauce, the Shao liquor, the gingernot, soon the fish ls out, puts in the plate, when chargging facesthe dried shark skin on, puts together fish's two piece of backs thealt fish final stage and male piece splicing, and drainings thesoup.
4th, in the pot in the stock juice, joins the white sugar, the ricevinegar and the wet starch, mixes well 芡the juice, pushes with thehand bucket stirs Cheng Nong, the pouring spreads fish's whole bodynamely to become. On the table accompanies the ground pepper.
楼外楼的最好吃
