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炖鱼如何成白色汤
更新时间: 2020-07-14 00:00:00  

1、处理鱼时,从鱼鳃处取出内脏,不切开鱼腹,保证完整的鱼身,使汤汁纯净,鱼肉鲜美。

2、炖鱼之前先将鱼入锅煎制,增加汤汁中的油脂,使其富含脂肪和可溶性蛋白,使汤汁呈现白色。

3、煎制好鱼后,将热水倒入锅中。

4、最后加入盐与胡椒粉调味,加入适量米醋去腥即可。

关键词: 如何 白色

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