| 摘要 |
PURPOSE:To prepare a food of delicate flavor like a marinade from a small sea bream, by air-drying a cooked small sea bream, frying the dried small sea bream in oils twice at different temperatures, and immersing the fried sea bream in a seasoning containing vinegar. CONSTITUTION:A body of a small sea bream is washed with pure water and heated in water containing refined ''sake'' or red wine in a pressure cooker at a pressure of 1.0-1.5kg/cm<2> for 10-20min under pressure and cooked. The fish body is then taken out of the cooker, air-dried, fried in oil at a temperature of 160 deg.C for about 3min, cooled and then refried in oil at a temperature of 180 deg.C for 3-5min. The fish body after the completion of frying in the oils is immediately immersed in a seasoning solution, e.g. prepared by mixing 2.25pts. sauce with 1.5pts. solution consisting of 1pt. soy sauce, 2pts. sweet ''sake'', 1.5pts. vinegar and 1pt. ''sake'', and boiling the mixture solution, for about 12hr. |
