Sugar vinegar salmon
By VicentaLakin
They are essential foods, which are nutritionally rich, digestive, old and salty, and therefore essential for dinner. I also make fish, red fever, steam, roast, and so forth, and whenever a child comes to visit me, I make a sugared fish, and I usually choose to cut it into small pieces, using it easily, and without fear that the child will be stabbing. The choice of fish is random, and as long as it's small, it can be sliced. The fish we use today is a fish of choice, with fish skins, a salmon of hard meat, better made-up fish, fried, largely non-constricted, and good taste. And sugary juice is a fragrance of fragrance, which is a light yellow, tasteful taste, because of the lack of colour, which allows the chef to change freely. I put in a little bit of the June special sauce, which is tall, colourless, and mixes with rice vinegar, which is just a light red, the color that the sugarfish wants. To make the color more red, I made a little bit of sugar, and it came out with a beautiful color and a wonderful taste。
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Sugar vinegar salmon
1
Salmon with salt, pepper powder and white wine. Add onion and ginger silk to be evenly salted for 15 minutes。
2
Four small spoons of corn starch and a small spoon of flour。
3
A proper amount of water and a small amount of oil, to be converted to a suitable thick paste。
4
Put the pickled fish in the paste and grab it evenly。
5
Fifty percent of the temperature goes to the boiler and is extracted from the surface. It then goes back up to 50% heat and goes back to the surface and turns yellow. Get out waiting for a third blow。
6
Another pot. A little spoon of sugar, a little spoon of oil and sugar。
7
Fire out the caramel。
8
A proper amount of boiled water。
9
Two spoons of rice vinegar, half a spoon of fresh special sauce in June, with two spoons of sugar and two grams of salt, and evenly blended into sugar vinegar。
10
Two spoons of rice vinegar, half a spoon of fresh special sauce in June, with two spoons of sugar and two grams of salt, and evenly blended into sugar vinegar。
11
The oil temperature continued to burn to 50% heat, and the fried piece was blown to the surface and recovered. About ten seconds. The last blow must not take too long, otherwise the fish will be easily dried up。
12
Finally, the fried pieces were thrown into the fried sugar juice and quickly turned over。
13
Finally, the fire breaks a few times fast, so that the soup can be fully evenly wrapped on the fish。
14
Load up the table。Sugar vinegar salmon Make Tips
If you want to make this dish, you'll have to blow it up three times according to procedure. However, the duration of each bombing was short, especially in the second. It'll dry up in time。