海鮮最易煮

書(shū)籍目錄

Seafood Preparation一一Cleaning and Cutting
魚(yú)怎麼烤，才鮮嫩好吃?
How to cook the perfect baked fish?
蒸魚(yú)時(shí)，為什麼蔥和芫茜宜等魚(yú)蒸好才加入?
Why do you add the spring onion and coriander
only after the fish is cooked?
煎魚(yú)時(shí)，如何讓魚(yú)不沾鍋?
How do you pan—fry fish SO that it does not stick onto the
pan?
魚(yú)片要逆紋還是順紋切比較好?
What is the better way to slice fish，along or against the
grain?
哪些魚(yú)肉適合用來(lái)做炒魚(yú)片?
What types of fish are suitable for cutting intoslices?
炒咖喱香料時(shí)，需要注意些什麼?
What should you take note of when frying curryspices?
魚(yú)要下鍋前，為什麼要先汆燙?
Why is it necessary to scald the fish first beforecooking?
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