居家美食菜谱之|熏鱼
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本专栏由波士顿醉杭州餐厅赞助
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疫情下天天居家做啥菜呢?今天小编向诸位美食爱好者推荐一款家常菜:
《熏鱼》
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家有小哥初长成,牛刀小试煎炸烹。
今天小编向吃货们推荐一款由周家小帅哥完全自主料理的熏鱼。味道、色泽和厨房空气中飘逸的熏香都堪称一流,如果不说明,很难想象这道菜会出自一位年轻人之手... 很想问一句,小帅哥芳龄几何,已被媒妁否?小编的心都有点小驿动啦
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.... 言归正传:
食材:
主料 | 鱼 3-4磅,食用油 | ||
调料 | 100克海鲜酱 40克蚝油 20克酱油 5克老抽 50克蜂蜜 30克料酒 30克香醋 |
做法:
- 将鱼洗净切片,厨房纸巾吸干,用葱姜料酒腌制几小时或过夜。
- 八角6个、桂皮1根、香叶五六片。锅里放300克水煮开,把香料放锅里中小火煮15分钟,把香料渣捞出扔掉。
- 把100克糖加入锅内,中火搅拌至融化,然后把所有调料倒入锅,煮至稍粘稠,关火放凉。备用。
3)炸鱼:
- 腌制后的鱼片用厨房纸巾吸干然后进行油炸。
- 炸到鱼片表面金黄,用筷子戳表面硬硬的。
- 把刚炸好的热鱼片趁热泡在放凉的酱汤汁里即可,烫的鱼片和凉的酱汤汁可以更好的吸收入味。
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温馨提示:
可以选用鱼刺少的鱼种。
欢迎同好投稿,请寄邮箱:[email protected]
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