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国宴大师
老饭骨
国宴
家常菜
美食
食谱
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学做菜
cooking
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中國
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家常菜譜
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美食教程
电视剧家常菜
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拆烩鱼头
拆烩鱼头 做法
拆烩鱼头 国宴
拆烩鱼头 老饭骨
拆烩鱼头的做法
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鱼头 食谱
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鰱魚整體刮幹凈鱗片,用剪刀去掉魚鰓,將魚頭剖下洗凈,魚身也洗凈備用; 魚頭涼水下鍋,放入蔥姜料酒,煮40分鐘左右,撈出放進涼水中,備用; 魚身切塊,起鍋燒二合油(植物油加豬油),加入蔥段姜片,放入魚身肉,放入少量黃酒,加熱水大火燉煮15分鐘左右; 煮魚湯時,在涼水中把魚頭拆開,魚骨去掉,魚肉留下; 嫩豆腐切塊,放鍋中加鹽,煮開後,先撈入少許湯水,再將嫩豆腐撈入,防止嫩豆腐破碎; 魚肉湯用豆包布過濾出清湯,再放入鍋中燒開,加鹽、黃酒、胡椒粉調味,魚頭下鍋煮1分半左右,可以放適量味精,豆腐墊底,湯和魚肉盛入盤中,齊活! - 傳承技法,毫無保留! 老飯骨由國宴大師鄭秀生(已故)和國宴大師孫立新創立。 大爺-鄭秀生(已故):全國勞動模範、中國烹飪大師終身成就獎; 二伯-孫立新:全國五一勞動獎章獲得者、中國商務部十大中華名廚; 劉建民大師、胡桃生大師、侯玉瑞大師、徐萌大師、鄭紹武大師相繼來到老飯骨,成為“老飯骨”! 歲月有痕,傳承有序,感恩眾大師及老飯骨傳人! - 我們會每周更新視頻,教你做菜,和你嘮嗑,與你分享家的味道。 喜歡我們的朋友歡迎評論,點贊和訂閱,打開小鈴鐺不會錯過我們的最新動態哦! 點擊鏈接可以直接訂閱👉 https://bit.ly/30QmA1X *Facebook*👉 https://www.facebook.com/laofangu/ *淘寶*👉 https://shop564187245.taobao.com/ -

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