五香鲅鱼
步骤step1https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584672317162.jpg冻鲅鱼两条解冻
步骤step2
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584675651568.jpg微微解冻的时候切段,这时候切,切面会比较平整,而且刀子一定要锋利,不然就等着变成鱼渣吧
步骤step3
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584674694124.jpg准备好五香料
步骤step4
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584679052418.jpg汤锅内加少许水,大约待会能漫过鱼肉的样子,加入除了鱼肉以外所有的材料,煮开后再煮10分钟左右。建议用小而深的锅子,这样不会需要太多汤汁
步骤step5
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584682148093.jpg炒锅加入250克植物油,烧热后,放入鲅鱼块,炸至表面焦黄,一定要炸熟透,也要避免油温过高,导致表面焦黑而内里不熟。总之这是个技术活,需要你长期侵润在厨房内才能领悟,而且灶具也很重要
步骤step6
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584683210943.jpg炸好的鱼块,捞出来略微控一下油
步骤step7
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584680029591.jpg趁热投入刚才煮好的汤汁里
步骤step8
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584682034053.jpg整理一下,让汤汁全部没过鱼块,浸泡2小时以上,使鱼肉更入味
步骤step9
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584685000721.jpg浸泡过后的鱼块,捞出来,再晾一晾,晾干表面水分,也可以再复炸一次,我因为恐惧油花四溅的样子,就没有复炸,这样多晾一会也是一样的好吃。酥香的熏鲅鱼,好吃极了
五香鲅鱼的成品图https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584684843239.jpg
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584682765981.jpg
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584684482577.jpg
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584685205988.jpg
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584684843239.jpg
https://st-cn.meishij.net/rs/169/156/2789169/n2789169_144584682765981.jpg
五香鲅鱼的烹饪技巧技巧tips
1、要用锋利的刀子切鱼,并且在鱼肉微微解冻的时候切;
2、火力要均匀,才能更好的炸鱼肉。
{:1_1:}{:1_1:} 五香俱全
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