糖醋鱼的家常做法，糖醋排骨的做法视频

特色菜：龙井虾仁、西湖醋鱼、东坡肉、叫化鸡元旦家宴菜谱：糖醋脆皮鱼

材料 吴郭鱼1条，青椒50g，胡萝卜50g，洋葱50g，鸡粉1g，盐1g，米酒15�P，白醋45�P，蕃茄酱30�P，糖60g，水45�P，太白粉50g，太白粉水15�P，香油15�P
做法 1.吴郭鱼洗净，鱼身二面各斜切4刀(不切断)，以调味料A均匀涂抹鱼身腌2分钟至入味备用。
2.青椒、胡萝卜及洋葱分别切丝备用。
3.将作法1.的鱼身均匀沾裹调味料C.中的太白粉(连切口也要沾裹均匀)。
4.热锅，加入600�P沙拉油烧热约至180℃时，放入作法2中的鱼以中火炸约5分钟至熟即可捞起沥油。
5.另热一锅，加入15�P沙拉油，以中火略炒青椒丝、胡萝卜丝及洋葱丝后，加入调味料B煮至沸腾，再用调味料C的太白粉水勾芡，最后洒上香油拌匀，淋至作法3油炸完成的鱼身上即可。
 

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不论做什么糖醋菜肴，只要按２份糖１份醋的比例调配，便可做到甜酸适度糖醋菜可多吃。酒中所含的酒精，对肝脏有一定的刺激作用，而糖却对肝脏及血液循环却有一定的保护作用。因此下酒菜宜选择糖醋凉拌三丝、拔丝、拔丝苹果、糖醋鱼以及糖醋等。

楼内各餐厅装饰典雅、环境幽美，设施齐全。菜肴不仅注重色、香、味、形、质，而且讲究品种多样，除西湖醋鱼、龙井、叫化童鸡、宋嫂鱼羹、东坡焖肉等传统名菜外，还有一大批风味特色菜。西湖醋鱼何处美独数杭州楼外楼西湖醋鱼何处美，独数杭州楼外楼。杭州人有种习俗，凡有宾客，必到楼外楼品尝杭菜风味。外地游人玩西湖，不上楼外楼，似乎没有真正领略杭州的美味佳肴。水果还可在菜肴中作为调味料使用。先将水果制成茸泥或切为小丁，也可榨成汁，然后按比例与其它调味料一起制成复合味。例如在制作糖醋汁时，可放入适量的山楂泥或菠萝丁，再加入盐、白糖和醋，这样制出的调味料具有酸甜醇正，果味香浓等特点。菜例如：

消夏吃法：在作为水果生食的同时，更可做菜入馔。做菜的最佳部位是瓜皮，西瓜皮又名翠皮或青衣，可做出瓜皮、清炒青衣丝、凉拌西瓜等菜肴，味道清鲜爽口。甜瓜则可以洗净去子，切成小丁后食用。肉丝切好后放在小苏打溶液里浸一下再炒，特别可口。不论做什么菜肴，只要按2份糖1份醋的比例调配，便可做到甜酸适度。