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怎样把鱼做得更嫩

更新时间: 2020-10-05 00:00:00     

在下锅前保证肉纤维足够的水分是烹制鱼肉嫩度的关键。

鱼片用盐、鸡蛋清、水淀粉、少量色拉油泡制30分钟,水份和油能被鱼肉充分吸收。下锅时间控制不能太长,短时间的烹调利于鱼肉的鲜嫩感的保持。一次烹调的鱼数量不能过多,过多的鱼会使烹调受热不均匀。

关键词: 怎样

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