做鲫鱼汤应该放热水。因为鲜鱼质地细嫩,沸水下锅能使鱼体表面骤然受到高温,蛋白质变性收缩凝固,从而保持鱼体形态完整;同时,鱼体表面蛋白质凝固后孔隙闭合,鲜鱼内所含可溶性营养成分和呈味物质不易大量外流,可最大限度地保持鱼的营养价值和鲜美滋味。如果冷水下锅,随着水的温度升高,鱼肉起糊,表面不光滑,影响鱼的质量和风味。
鲫鱼汤的做法:
1、首先我们准备原料,如图所示。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/738b4710b912c8fc26e81b70f0039245d6882170?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2、鲫鱼洗净,用厨房纸擦干,葱、姜切丝。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/ac345982b2b7d0a2808be920c7ef76094a369ac9?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
3、锅里放油,把鲫鱼煎一下,盛出。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/0b46f21fbe096b639479b3ed00338744ebf8ac2f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4、剩余的油煸炒葱、姜出香味。兑热水,把鲫鱼放进去。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/0d338744ebf81a4c39810174db2a6059242da6d8?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
6、炖成奶白色,调入盐、白胡椒。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/00e93901213fb80ee13f8c6a3ad12f2eb83894a5?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
7、放入萝卜丝煮开即可。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/e61190ef76c6a7ef6926449bf1faaf51f3de660f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
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