第422章 一客料理[第1頁/共5頁]

觀眾：聽起來真的很簡樸啊，那口感如何樣呢？

它們被裹在一層淺黃色的香蒜和炒熟的小蔥，香氣撲鼻。一些嫩綠色的香菜葉子也裝潢在盤子的邊沿上，讓整道菜更加美妙。

李瀟：鱸魚是顛末措置和切片後，用鹽和料酒醃製一段時候，讓魚肉更加入味。然後，將蔥薑蒜和適當的鹽、糖、料酒放在魚上麵，用開水蒸製，包管魚的肉質鮮嫩。

同時，插手適當的薑蔥等佐料，能夠增加鱸魚的鮮甘旨道，也有助於消弭魚腥味。

李瀟：是的，清蒸鱸魚的關頭在於把握好火候和時候。如果時候太長，魚肉會變得老硬；如果時候太短，魚肉會生的不熟。以是，要按照魚的大小和厚度來調劑蒸製時候，確保魚的肉質和口感都能達到最好狀況。

她身材高挑，曲線小巧，臉上帶著淺笑，一雙敞亮的眼睛閃動著獵奇和熱忱。

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蜜斯姐身穿一件淡藍色的漢服，上麵繡著一些簡樸的斑紋，衣服的領口和袖口都是紅色的，顯得非常樸實。

蜜斯姐：您好，歡迎來到我們的農家樂，有甚麼需求我幫您安排的嗎？

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