#pgc-card .pgc-card-href { text-decoration: none; outline: none; display: block; width: 100%; height: 100%; } #pgc-card .pgc-card-href:hover { text-decoration: none; } /*pc 样式*/ .pgc-card { box-sizing: border-box; height: 164px; border: 1px solid #e8e8e8; position: relative; padding: 20px 94px 12px 180px; overflow: hidden; } .pgc-card::after { content: " "; display: block; border-left: 1px solid #e8e8e8; height: 120px; position: absolute; right: 76px; top: 20px; } .pgc-cover { position: absolute; width: 162px; height: 162px; top: 0; left: 0; background-size: cover; } .pgc-content { overflow: hidden; position: relative; top: 50%; -webkit-transform: translateY(-50%); transform: translateY(-50%); } .pgc-content-title { font-size: 18px; color: #222; line-height: 1; font-weight: bold; overflow: hidden; text-overflow: ellipsis; white-space: nowrap; } .pgc-content-desc { font-size: 14px; color: #444; overflow: hidden; text-overflow: ellipsis; padding-top: 9px; overflow: hidden; line-height: 1.2em; display: -webkit-inline-box; -webkit-line-clamp: 2; -webkit-box-orient: vertical; } .pgc-content-price { font-size: 22px; color: #f85959; padding-top: 18px; line-height: 1em; } .pgc-card-buy { width: 75px; position: absolute; right: 0; top: 50px; color: #406599; font-size: 14px; text-align: center; } .pgc-buy-text { padding-top: 10px; } .pgc-icon-buy { height: 23px; width: 20px; display: inline-block; background: url(https://lf3-cdn-tos.bytescm.com/obj/cdn-static-resource/pgc/v2/pgc_tpl/static/image/commodity_buy_f2b4d1a.png); }
Juancheng brand Pixian Douban Sauce Authentic First Class Craft Brew 1000g Douban Sauce Sichuan Cuisine Seasoning Sichuan Specialties Free Shipping ¥22 Purchase
Steamed river balls
Cooking Method: Steam.
Flavor type: Salty and umami (saucer with ginger vinegar).
Scope of application: High-grade feast dishes.
raw material:
Fresh river dough 800 grams per tail
Cooked ham slices 30 g
30 g of shuifalan tablets
Water mushroom 30 g
A sheet of net oil 200 g fine
Salt 8 g
75 grams of sake
Pepper 2 g
Sliced ginger and 30 grams of green onion
MSG 1 gram
Special clear broth 800 g
Ginger vinegar dish 2 plates
Preparation Method:
1. After the initial processing of the fish, blanch a water in 80C warm water, wash the mucus, use a knife to slash five knives on both sides of the fish body, about one centimeter deep, put into a large steaming dish, add Shao wine, pepper, salt, ginger and shallots marinated into the flavor, the ham slices, orchid slices are embedded in the knife edges on both sides, the mushroom is placed on the back of the fish, cover the fish body with net oil, and mix 300 grams of clear soup into the dish.
2. Put the fish into the cage and steam it over high heat, take the fish out of the cage when you walk, pick off the net oil and ginger shallots, pour the original soup into the pot, mix 500 grams of clear soup, add salt, pepper, monosodium glutamate, and rice wine to boil and eat, put the fish into a large dish, pour into the clear soup, and serve with the ginger vinegar saucer.
Features: This soup is clear, tender, delicious and nutritious, and dipped in ginger vinegar is a unique style.
Operation Essentials:
1 When cutting the fish, do not break the bitter gall, and the temperature should not be too high when boiling the water, otherwise, the skin of the fish will be burned.
2. The knife spacing of the fish should be uniform, can not be pierced, the bottom flavor is added enough, reuse Shaojiu, ginger and onion.
3. Each knife edge is embedded with a kind of raw material, steaming with high heat, steaming can not be steamed for a long time.
Think about it
1. Where is the main product of Jiangtuan in our province? What are its characteristics?
2. What is the role of blanching water? Why steam with mesh oil?
3. How is ginger vinegar made?
