剁椒鱼头菜谱制作过程中英文对照版
剁椒鱼头菜谱食谱中英文对照中餐西餐
剁椒鱼头Steamed Fish Head with chopped chili主料：鲢鱼头1个（2斤）,湖南特制剁椒Main ingredients:1 piece of silver carp head (1 kg), hunan special chopped chili辅料：清汤1000克，Accessories:1000 g clear soup调料：盐2克，味精3.5克，糖1克，辣酱35克，色拉油60克，红油10克，姜10克，葱8克。
Seasonings: 2 g salt , 3.5 g monosodium glutamate,1 g of sugar,35 grams chili sauce ,60 grams Salad oil , 10 g red oil, 10 g ginger, 8 g onion.制作步骤：Production steps:1、将鱼头洗净切成两半，鱼头背相连，泡红椒剁碎，葱切碎，姜块切末，蒜半个剁细末。
1, wash the fish head clean and cut it into two halves, fish head back connected, chop red pepper, chop green onions, mince ginger , finely chop half garlic.2、然后将鱼头放在碗里，然后抹上油。
2, then put the fish head in the bowl, then coated with oil.3、在鱼头上撒上剁椒、姜末、盐、豆豉、料酒。
3 , chopped pepper , ginger , salt, black beans, cooking wine sprinkled on the fish head .4、锅中加水烧沸后，将鱼头连碗一同放入锅中蒸熟（约需10分钟）。
4, add water in the pot, after water boiling , put the bowl even with the fish head into the pot,steam untill well cooked ( about 10 minutes ) .5、将蒜茸和葱碎铺在鱼头上，再蒸一分钟。
鱼头做法大全
鱼头做法大全|大家都知道湘菜的剁椒鱼头，可很多人都不知道在湘菜中，鱼头还有很多种做法，今天就将其他做法介绍给大家。
湘菜菜谱鱼头的做法大全：口味三疯鱼头“三疯”何意？一指调味疯狂，二指点击率疯狂，三指客人吃得疯狂。
众所周知，湖南人爱吃鱼头，但是传统的剁椒鱼头已经不能吊起喜欢猎奇的年轻人的胃口了。
于是我们采用高压锅压制的方法烹度快，而且鱼头的鲜味也没有流失。
不过，这道菜最大的亮点还是在于调味的过程。
我们选用了大量的老姜和鲜辣椒进行烹制，的辣味十分突出，让年轻食客为之疯狂。
特别建议如果你开店湘菜馆生意不是特别好，这道口味三疯鱼头可以作为一般大众湘菜色招牌菜。
原料:鳙鱼头1个（重约1千克），老姜1千克，鲜辣椒500克，白菜100克。
调料:腌料（盐8克，鸡粉、味精各3克，蚝油10克），熟猪油50克，自制鱼头酱20克，酱油30克，味精、鸡粉各5克。
做法：1.鱼头洗净，剁成10大块，加入腌料腌制10分钟；老姜去皮，切长条。
2.锅内放入熟猪油，烧至三成热时放入老姜、鲜辣椒爆香，加味精、鸡粉调味，下入鱼头、自制鱼头酱、酱油，大火翻炒均匀，盖上盖子，大火压3分钟，取出。
3.白菜掰成块，放入锅仔内垫底，放入压好的鱼头，上桌后加热食用。
自制鱼头酱：永丰辣椒酱、阿婆牛肉酱、姜蒜汁（姜、蒜按照1︰1的比例混合，放入粉碎机内榨成汁）按照1︰1︰1的比例混合注：这道菜比较适合在嗜辣的地区推广，因为辣椒和姜的用量太多了，江浙地区接受不了这种风味。
江浙地区制作此菜，两点意姜和辣椒的用量减少，老姜减少为200克以内，辣椒减少至50克。
第二，可以采用啫啫鱼头的方法来制作，即取大部分的老姜、鲜辣椒垫入沙锅或煲内底部，将剩余的姜、辣椒、鱼头和酱料拌匀内，盖上盖子大火焗制。
湘菜菜谱鱼头的做法大全：肉汁蔬香鱼头菜品心得：单从图片来看，这道菜跟啫啫鱼头非常相似，但是口味却有很大的差异。
一来烹调时加入了大量的增鲜料，遮盖了鱼了蔬菜香味；二来足量的梅菜扣肉汁和五花肉增加了鱼头的肉香味，润泽了口感；三来使用了大量的泸州老窖，成品带有浓郁的原料:大花鲢鱼头半个（重约1500克），五花肉条300克，增香料（干葱头块、大蒜子块、老姜块各200克，鲜香菇250克）。
剁椒鱼头做法英文
剁椒鱼头做法英文Ingredients:•Fish Head: 1 large fish head (preferably from a fat head fish for its fatty and tender meat), cleaned and rinsed thoroughly•Diced Hot Red Peppers (Chop Bell Peppers): an appropriate amount, depending on taste preference•Ginger: 1 piece, sliced and some for grinding•Garlic: 1 large head, ground into蓉•Green Onion: some, chopped•Edible Oil: an appropriate amount•White Pepper Powder: an appropriate amount•Sugar: 6 grams•Cooking Wine (Rice Wine or Shaoxing Wine): 12 grams + an additional amount for marinating•Soy Sauce: 25 grams•Oyster Sauce: 25 gramsInstructions:1.Prepare the Fish Head:o Remove the black membrane inside the fish head and rinse the inner cavity carefully.o Cut the fish head from the fish belly to the fish mouth, making it possible to flatten and spread it out in a straight line.o Sprinkle cooking wine and white pepper powder on the fish head, and rub it evenly with chopped green onion. Set aside.2.Prepare the Sauce:o Peel the ginger and garlic, and grind them into蓉.o In a bowl, mix the ground ginger and garlic with sugar, cooking wine, soy sauce, oyster sauce, an appropriate amount of diced hot red peppers, edible oil, and white pepper powder until well combined.3.Steam the Fish Head:o Slice some ginger and spread it on the bottom of a steaming dish.o Place the fish head flat on the dish and spread the prepared sauce evenly over it.o Steam the fish head in a steamer or oven at a moderate temperature (e.g., 110°C steam for18 minutes in an oven, adjust time and temperature according to your steamer or oven).4.Garnish and Pour Oil:o While the fish head is steaming, chop the remaining green onion into葱花.o Once the fish head is cooked, remove it from the steamer and sprinkle the chopped green onion on top.o Heat edible oil in a pan until it's hot, then pour it evenly over the fish head to release the flavors and aroma of the garnishes.Tips:•The diced hot red peppers already have a salty taste, so no additional salt is needed. If you prefer a stronger flavor, you can add a small amount of steamed fish sauce (black bean sauce).•It's best to use the head of a fat head fish for this dish, as its meat is fatty, tender, and delicious.•The addition of green onion and sesame oil enhances the aroma of the dish.•Unlike regular steamed fish juice, which can be quite fishy and should be discarded, the juice from steaming the fish head with ginger and diced hot red peppers is spicy, tasty, and can be used to mix with noodles.Enjoy your homemade Chop Bell Pepper Fish Head!。
剁椒鱼头培训ppt
剁椒鱼头以鱼头为主要食材，搭配剁椒等调料，呈现出鲜辣可口的味道。在呈现 方式上，应注重食材的新鲜度和加工工艺的精细度。
摆盘技巧分享与实践应用
摆盘技巧分享
为了使剁椒鱼头更具吸引力和美感， 可以采用一些摆盘技巧。例如，可以 将鱼头置于盘中中央，剁椒等调料均 匀撒在鱼头上，呈现出层次感和立体 感。
用于去腥和提鲜， 常用黄酒或米酒。
酱油
用于提鲜和增加菜 肴口感，常用生抽 和老抽两种。
糖
用于提鲜和中和味 道，常用白砂糖或 红糖。
醋
用于提鲜和增加菜 肴口感，常用米醋 或白醋。
佐料搭配原则与技巧
适量原则
根据菜肴口味和需求， 适量搭配各种佐料。
平衡原则
注意酸、甜、苦、辣、 咸五味的平衡，避免某
一种味道过于突出。
THANKS.
调料选择
选用高质量的调料，如酱 油、料酒等，以保证菜品 的口感和品质。
制作步骤与关键环节
鱼头处理
将鱼头清洗干净，去除鱼鳞和鱼鳃， 用刀将鱼头从中间劈开，备用。
腌制
将鱼头放入碗中，加入料酒、盐、胡 椒粉等调料，腌制10分钟左右。
剁椒处理
将辣椒洗净，剁成辣椒末，备用。
烹饪
将腌制好的鱼头平铺在盘中，将剁椒 均匀地撒在鱼头上，再淋上酱油、料 酒等调料。
食品安全与卫生
在制作和呈现剁椒鱼头时，必须严格遵守食品安全和卫生规定，确保食材的清洁和新鲜。同时，要注意调料的搭 配比例和用量，避免过量使用对身体健康造成影响。
安全卫生与食品安
06
全法规遵守
烹饪过程中的安全卫生注意事项
食材选购
烹饪器具
选择新鲜、无污染的食材，避免使用过期 变质的食材。
使用干净的烹饪器具，确保器具无菌、无 油、无水。
湘菜剁椒鱼头正宗做法
湘菜剁椒鱼头正宗做法关于《湘菜剁椒鱼头正宗做法》，是我们特意为大家整理的，希望对大家有所帮助。
剁椒鱼，能够说成一道湖南菜之中的經典。
许多的湖南人都十分了解而且善于制做剁椒鱼。
可是针对东北人而言，每一次制做的剁椒鱼觉得都并不是很纯正。
以便让大伙儿可以品味到最纯正的剁椒鱼，今日我们来介绍一下实际的烹调方法。
大伙儿试着一下，也公会震撼您的味觉哦。
剁椒鱼（英文名字：Chop bell pepper fish head）是湖南的传统式特色美食，归属于湘特色菜。
相传，发源和清朝文人墨客黄宗宪相关。
一般以鳙鱼剁椒鱼头、剁辣椒为主要材料，配上柱侯酱、姜、葱、蒜等辅材煮制而成。
菜肴颜色洪亮、味浓、肉质地鲜嫩。
肥实而不腻口、口味软糯、香爆鲜美。
做法作法一食物胖头鱼剁椒鱼头1个、剁辣椒适当、高度酒1一茶匙、白胡椒粉少量、米酒1一茶匙、海鲜酱油1一茶匙、油适当、盐适量、姜适当、葱适当。
作法1.将剁椒鱼头清洗，从鱼唇正中间割开，在剁椒鱼头下边鱼类偏厚的一部分斜划两刀。
2.将米酒、白胡椒粉、盐撒在剁椒鱼头上，抹匀，腌渍约20分钟。
3.将高度酒倒进剁辣椒中，翻拌预留。
4.在腌渍好的剁椒鱼头表层浇上少量油，抹匀。
5.将生姜切成片、葱切条，铺在瓷碗。
6.再放入解决好的剁椒鱼头。
7.随后将流程3的剁辣椒铺在剁椒鱼头上。
8.炒锅内放进适当的水，煮沸，随后摆入剁椒鱼头，盖上，火灾防水防火足汽蒸约10分钟。
9.将蒸熟后的剁椒鱼头取下，倒去碗内不必要的料汁，撒上葱段，淋入海鲜酱油，随后将适当的油烧开，泼在上面就可以。
作法二食物剁椒鱼头1个、食用盐1汤匙、葱一棵、姜2一小块、米酒适当、芡粉少量、剁辣椒1把、食用油1汤勺。
作法1.剁椒鱼头清洗切半，用刀在鱼类上划几刀。
2.用盐匀称抹在剁椒鱼头上，左右铺平姜片，浇上米酒和食用油腌渍10分钟上下。
3.剁椒鱼头铺平适当的剁辣椒。
4.水烧开后，下锅蒸12分鐘，再虚蒸3分鐘至熟。
5.清蒸鱼会出现空出的料汁，把料汁回锅烧。
中国名菜菜谱中英文对照
中国特色菜:全体乳猪 Roast whole suckling pig特色五福拼盘 Special five varieties葡国碳烧肉Portuguese roast pork脆皮靓烧鸡Crispy chicken湛江皇后水晶鸡Zhanjiang Crystal chicken金牌回香鸡Golden tasty chicken盐香脆皮鸡Salty crispy chicken高州葱油先鸡Gaozhou style shallot favour Chicken蜜汁碳烧*烧Honey charcoal pork碳烧靓排骨Charcoal spare ribs骨香乳鸽Tasty baby pigeon锦绣烧味拼盘Assorted barbecue meat新派卤水拼盘New style soy sauce stewed meat新派卤水掌翼New style soy sauce stewed goose wing and feet 新派卤水大肠头New style soy sauce stewed pig’s intestin e 新派卤水肚仔New style soy sauce stewed pig’s tomach新派卤水脚仔New style soy sauce stewed pig’s hoof盐焗肾片Baked salty chicken kidney凉拌海蜇Marinated cold jelly fish刀拍黄瓜Marinated cold cucumber小食类Entree日式海蜇Japanese style Jelly Fish日式八爪鱼Japanese style Octopus凉拌青瓜Marinated cold cucumber凉拌粉皮Marinated cold bean pasty蒜香肾片Garlic taste kidney蒜香猪耳仔Garlic taste pig’s ear麻辣凤爪Spicy hot chicken feet琥珀核桃Deep fried walnut in Syrup特别推荐：Special Recommendation泰汁银雪鱼Codfish in Thai sauce甜麦豆炒带子北极贝Stir fry sweet bean scallops脆皮咸猪手Salty taste crispy trotterXO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus 盐焗猪肚Baked salty pig’s stomachXO酱爆生肠Stir fry intestines in XO sauce辣子鸡Stir fry chicken with hot chilli酥炸百花球Crispy fry flower ball酱爆竹肠Stir fry intestines with bean sauce黑椒蝴蝶骨Fry sphenoid with black pepper剁椒鱼咀Stir fry fish head with hot chili红葱头蒸鸡Braise chicken with shallot沙锅鱼头煲Braise fish head clay pot爆野兔Stir fry rabbit京葱爆驼峰肉Stir fry camel hump with shallot西芹腰果核桃肉Stir fry celery, cashew and walnut鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce 椒盐排骨Spicy spare ribs剁椒鱼咀Stir Fry fish mouth with chopped pepper尖椒猪肚Stir fry Pig’s Stom ach with hot chili罗定豆豉鸡Luoding style braise chicken in bean sauce辣子鸡丁Stir fry chicken dices with hot chili鲍汁百灵菇Stir fry mushroom with abalone sauce红葱头猪俐Stir fry pig’s tongue with onion盐焗肾片Salt Kidney Pieces蒜香骨Garlic tasty spare ribs栗干炆鸡Stew chicken with chestnut川汁鸡球Sichuan style chicken meat ball酱爆双脆Soy sauce fry double cracking水煮牛肉Poach beef with hot chili鲜鱿让鲮鱼胶Squid with fish stuffing豆腐鱼头煲Boil Fish Head with bean curd豉汁蒸排骨/鱼Steam spare ribs/fish with black bean sauce豉油王鹅肠Stir fry goose intestines with soy sauce姜葱爆牛肉Stir fry beef with ginger and shallot黑椒炒牛肉Stir fry beef with black pepper茶树菇蒸牛柳Steam beef and mushroom酱爆牛柳Stir fry beef in bean sauce剁椒鱼头Stir fry fish head with chopped hot chili生炒骨/酸甜排骨Sweet and sour spare ribs老坛子 Old crock海味什锦煲Stew seafood combination in clay pot泰式凤爪Thailand style chicken feet回锅肉Sichuan style stew pork梅菜蒸肉片Steam port with preserved vegetable西汁鸡扒Chicken with western sauce鲜淮山炆排骨Stew spare ribs with yam翠玉兰花 Stir fry broccoli酸茄黄金酿Brew sweet and sour eggplant双菇扒菜胆略Stir fry mushrooms牛肉炒蛋Stir fry beef and egg凉瓜炒牛肉Stir fry beef with bitter melon竹笙酿玉液Brew bamboo Shoot with wine金华娃娃菜Stir fry baby cabbage尖椒牛肉Stir fry beef with hot chili芦笋炒牛肉Stir fry beef and asparagus西兰花超鱿鱼Stir fry squid and broccoli西芹炒腊味Stir fry preserved ham and celeryXO酱爆鱿鱼Stir fry squid in XO sauce韭菜花炒银鱼Stir fry whitebait with chives土豆炒肉片Stir fry pork with potato煲淋大芥菜Leaf mustard in soup三色蒸蛋Steam eggs丝瓜炒肉片/猪肝/猪什Stir fry pork/liver/bowels with gourd潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork豆豉鲮鱼炒时蔬Stir fry fish and vegetable in black bean sauce节瓜虾米粉丝煲Stew dried shrimps, vermicelli and melon in clay pot 凉瓜炒肉片Stir fry pork with bitter melon酸豆角炒肉碎Stir fry minced pork with pickle bean菜甫煎蛋Fry egg with vegetable榨菜肉丝韭黄Stir fry pork with pickle vegetable and leek上汤油菜Boil vegetable in chicken stock盐水菜芯Boil vegetable in salty water广州炒饭Guangzhou Fry Rice白玉藏珍’Tre asures hides in white jade麻婆豆腐Sichuan style bean curd凉瓜炒蛋Fry Eggs with bitten melon炒油菜Stir fry vegetable茄子煲Stew eggplant clay pot蒜蓉炒丝瓜Stir fry gourd with garlic虎皮尖椒Tiger Skin fry pepper辣椒圈炒蛋Stir fry egg in hot chili酸辣土豆丝Chili and sour potato干炒牛河Dry fry rice noodles with beef肉片炒面Stir fry noodles with pork斋汤面Vegetarian noodle soup豆豉爆辣椒圈Stir fry hot chili with bean sauce老火例汤Soup of the day豆腐鱼头汤Fish head and bean curd soup番茄豆腐汤Tomato and bean curd soup紫菜蛋花汤Laver and egg soup椰子炖鸡Braise chicken in coconut土茯苓煲龟Tortoise with tuckahoe souppork with preserved vegetable 梅菜扣肉steamed minced pork with salt fish 咸鱼蒸肉饼sauté diced pork fillet with brown sauce 酱炸里脊丁ham with fresh bamboo shoots 鲜笋火腿braised pork leg 红烧猪蹄pig tripe with chili sauce 麻辣猪肚sliced meat and liver with fried rice crust 双片锅巴pork chops with bean sauce 豆豉排骨pork chops with sweet and sour sauce 糖醋排骨sauté pork cubelets with hot pepper 宫保肉丁meat with cayenne pepper 麻辣白肉braised pork tendons 红烧蹄筋meat balls braised with brown sauce 红烧狮子头fried crisp pork slices with sugar powder 糖粉酥肉roasted suckling pig 烤乳猪fried crisp pork 脆皮锅酥肉stewed pork with preserved bean curd 腐乳炖肉braised pork slices in soy sauce 红烧扣肉quick-fried pork and scallions 葱爆肉sweet and sour pork 咕噜肉steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉double cooked pork slices 回锅肉beef with orange peel 陈皮牛肉mutton shashlik 烤羊肉串rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉mutton braised in brown sauce 红烧羊肉单尾品种：Snacks and Desserts榴莲酥Durian Crisp Nosh*烧酥Barbecued Pork Crisp Nosh萝卜酥 Turnip Crisp Nosh蛋挞 Egg custard nosh咸甜薄撑Salt/Sweet pancake潮式煎饼Chaozhou style pancake番茨饼Sweet potato pancake黄金饼Golden cake葱油饼Shallot pancake香煎生肉包Fried minced pork bun鸳鸯馒头Assorted steamed bun炸馒头Fried bun汤类：consommé 清汤chowder 羹double-stewed soup 老火汤pork and radish soup 连锅汤three fresh delicacies soup 三鲜汤five-flavored mutton soup 五滋汤shark’s fin soup 鱼翅汤scallop soup 干贝汤snake potage with eight delicacies 八珍蛇羹stewed white gourd soup with eight ingredients 八宝冬瓜盅ginseng and black hen soup 人参炖乌鸡laver egg soup 紫菜蛋花汤soup with bamboo shoots and fresh mush 竹笋鲜蘑汤mushroom soup 清炖冬菇汤Mt. Lushan stone fungus soup 庐山石耳汤sliced roast 火鸭芥菜汤mashed chicken and asparagus soup 芦笋鸡茸汤consommé of snow egg with bean sprouts 豆苗鞭蓉蛋汤hors d’oeuvers Jinjiang style 锦江拼盆butterfly-shaped appetizer 蝴蝶冷盆assorted appetizer 什锦冷盘eight-diagram-shaped appetizer 太极八卦spiced chicken liver and gizzard 卤鸡珍肝shredded boiled pork meat 卤牛肉spicy chicken giblets 卤鸡杂salted duck gizzards 盐水鸭肫duck wing tips 鸭翅膀cold duck web 拌鸭掌duck flippers with mustard sauce 芥末鸭掌spiced peanuts 五香花生仁sauté sword beans with dried shrimps 开洋炝刀豆pickled hot vegetables 泡辣菜cold vermicelli with mustard and meat shreds 冷拌粉皮wine preserved crabs 醉蟹boiled shrimps with salt 咸水虾sliced pork tripe in hot chili oil 红油肚片chicken pickled in fermented rice wine sauce 糟鸡roast duck / goose 烧鸭（鹅）multi-flavor chicken 怪味鸡spiced beef 麻辣牛肉条mixed meat in aspic 白切肉sauté meat and vegetable 什锦肉冻marinated chicken feet 五香凤爪spiced marinated chicken 五香酱鸡chicken skin with mustard sauce 芥末鸡皮chicken slices with bean jelly sheets 鸡丝粉皮chicken sings with chili sauce and sesame paste 辣味麻酱鸡翅roast duck shred in sauce 拌烤鸭丝duck cutlets with sesame paste 麻酱鸭块stewed salt-preserved duck 桂花盐水鸭shrimp chip 虾片cucumber with jellyfish and dried shelled shrimp 瓜皮虾raw fish in sauce 生拌鱼bird’ s nest in crystal sugar 冰糖燕窝braised snipe in port wine 红酒烧竹鸡grilled young pigeon 铁扒乳鸽minced quail 鹌鹑松eggs preserved in wine 糟蛋pickled egg 酱蛋egg in tea 茶叶蛋spiced goose wing tps and webfeet 蒸腊鹅spiced goose, Chaozhou style 潮州卤鹅roast goose, Chaozhou style 潮州烧雁鹅braised whole duck in soy sauce 红烧全鸭spiced duck 五香鸭steamed Nanjing salted duck 蒸南京板鸭roast Beijing duck 北京烤鸭sliced chicken in wine sauce 香糟鸡片deep fried spring chicken 炸童子鸡steamed chicken in lotus leaf packets 荷叶粉蒸鸡fried chicken in paper packets 炸纸包鸡chicken in orange flavor 陈皮鸡curry chicken 咖喱鸡braised chicken in casserole 砂锅鸡mud-baked chicken 叫化子鸡。
剁椒鱼头的英语单词
剁椒鱼头的英语单词Steamed Fish Head with Chopped Chili PeppersThe English term for this traditional Chinese dish is "Steamed Fish Head with Chopped Chili Peppers." It is a popular Sichuan cuisine that features a fish head,typically from a large freshwater fish, that is steamed and then topped with a flavorful sauce made from chopped chili peppers, garlic, ginger, and other aromatic ingredients.The preparation of this dish begins with selecting a fresh, high-quality fish head, such as that of a carp or catfish. The fish head is thoroughly cleaned and any gills or bones are removed. It is then placed in a steamer and cooked until the flesh is tender and easily separates from the bone.While the fish head is steaming, the sauce is prepared. Dried chili peppers, such as Sichuan peppercorns or bird's eye chili peppers, are finely chopped and combined with minced garlic, ginger, and sometimes fermented black beans or soy sauce. This mixture is then sautéed in oil until fragrant and the flavors have melded together.Once the fish head is cooked, it is carefully removed from the steamer and placed on a serving platter. The spicy, aromatic sauce is then poured over the top, coating thefish head evenly. The dish is often garnished with fresh cilantro or green onions to add a touch of freshness and contrast to the bold flavors.Steamed Fish Head with Chopped Chili Peppers is abeloved dish in Sichuan cuisine and is known for its intense, numbing-spicy flavor profile. The combination of the tender, succulent fish meat and the fiery, fragrant sauce creates a unique and unforgettable culinary experience.剁椒鱼头是一道传统的四川菜肴,它以大型淡水鱼的鱼头为主料,经过蒸煮后,再浇上由剁碎的辣椒、大蒜、姜和其他香料组成的调味酱料。
湘菜菜谱家常菜做法
湘菜菜谱家常菜做法篇一：五大经典湘菜菜谱五大经典湘菜菜谱（一）剁椒鱼头制作湖南特色菜剁椒鱼头的材料：胖头鱼头1 个（2 斤）、制作湖南特色菜剁椒鱼头的辅料：湖南特制剁椒适量、味精3 克、红油10 克、姜10克、葱8 克、白萝卜片15 克湖南特色菜剁椒鱼头的制作方法：1. 将鱼头洗净，去鳃，去鳞，从鱼唇正中一劈为二。
2. 将盐、味精均匀涂拌在鱼头上，腌制5 分钟后将剁椒涂抹在鱼头上。
在盘底放2-3 片生姜和白萝卜片，将鱼头放上面，再在鱼身上搁切好的姜丝适量。
3. 上锅蒸15 分钟，出锅后，将葱花撒在鱼头上，浇熟油，然后再放锅里蒸2-3 分钟，即可食用。
湖南特色菜剁椒鱼头美味贴士：1. 剁椒可以在家里自己腌制，不过需注意的是，制作剁椒酱时，盐并非调味而是防止剁椒变质。
一般来说，辣椒和盐的比例为10:1 ，如果盐放得比较少，剁椒的口感会酸一点，保存时间也会较短。
2. 切辣椒时一定要戴手套，否则双手很容易会被辣伤。
3. 鱼头最好挑选新鲜丰满的胖头鱼头，鱼眼清澈凸起为佳。
（二）腊味合蒸腊味合蒸的做法非常简单，只要按照菜谱步骤一步一步您来一定会享受到一道美味菜肴，腊味合蒸是中国菜系湘菜菜系中很有特色的菜式之一！那么腊味合蒸怎么做呢？下面就给大家介绍世博湘菜-- 腊味合蒸的做法。
制作腊味合蒸的原料：1. 主料：腊猪肉200 克、肉清汤25克、腊鸡肉200克、腊鲤鱼200 克2. 调料：熟猪油25 克、白糖15克、味精0.5 克。
腊味合蒸的做法：1. 将腊肉、腊鸡、腊鱼用温水洗净，盛入钵瓦内上笼蒸熟取出。
2. 腊鸡去骨，腊肉去皮，腊鱼去鳞；腊肉切4厘米长、0.7 厘米厚的片，腊鸡、腊鱼切成大小略同的条。
3. 取瓷菜碗一只，将腊肉、腊鸡、腊鱼分别皮朝下整齐排放碗内，再放入熟猪油、白糖和调好味的肉清汤上笼蒸烂，取出翻扣在大瓷盘中即成。
腊味合蒸的口味：色泽美观，肉香扑鼻，色香味俱全。
腊味合蒸的来源：从前，在湖南一小镇上有家饭馆，店主刘七为逃避财主逼债流落他乡，以乞讨为生。
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
剁椒鱼头
Steamed Fish Head with chopped chili
主料：鲢鱼头1个（2斤）,湖南特制剁椒
Main ingredients:1 piece of silver carp head (1 kg), hunan special chopped chili
辅料：清汤1000克，
Accessories:1000 g clear soup
调料：盐2克，味精3.5克，糖1克，辣酱35克，色拉油60克，红油10克，姜10克，葱8克。
Seasonings: 2 g salt , 3.5 g monosodium glutamate,1 g of sugar,35 grams chili sauce ,60 grams Salad oil , 10 g red oil, 10 g ginger, 8 g onion.
制作步骤：
Production steps:
1、将鱼头洗净切成两半，鱼头背相连，泡红椒剁碎，葱切碎，姜块切末，蒜半个剁细末。
1, wash the fish head clean and cut it into two halves, fish head back connected, chop red pepper, chop green onions, mince ginger , finely chop half garlic.
2、然后将鱼头放在碗里，然后抹上油。
2, then put the fish head in the bowl, then coated with oil.
3、在鱼头上撒上剁椒、姜末、盐、豆豉、料酒。
3 , chopped pepper , ginger , salt, black beans, cooking wine sprinkled on the fish head .
4、锅中加水烧沸后，将鱼头连碗一同放入锅中蒸熟（约需10分钟）。
4, add water in the pot, after water boiling , put the bowl even with the fish head into the pot,steam untill well cooked ( about 10 minutes ) .
5、将蒜茸和葱碎铺在鱼头上，再蒸一分钟。
5, spread chopped garlic and Onions minces on the head, then steam it for a minute.
6、从锅中取出碗后，再将炒锅置火上放油烧至十成热，铲起淋在鱼头上即成。
6,remove the bowl from the pot , then wok on the fire, put the oil till fry well hot , scoop up oil and pour on the fish head,Serve .。