著數優惠交流網's Archiver

young 發表於 2008-10-31 11:42

清蒸魚

[img]http://news.xinhuanet.com/food/2006-09/12/xin_182090312085521407371.jpg[/img]
1、凈重500克的草魚

[img]http://news.xinhuanet.com/food/2006-09/12/xin_1820903120855544103153.jpg[/img]
2、這是清蒸的原料,喜歡清淡的朋友可以不放花椒粉和加料酒,或低度的白酒

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_182090312085569574104.jpg[/img][/align]
3、做紅燒汁的原料1

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_1820903120855825207185.jpg[/img][/align]
4、做紅燒汁的原料2

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_182090312085595501496.jpg[/img][/align]
5、配好的原料

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_1920903120855085190707.jpg[/img][/align]
6、在魚肉上均勻涂抹上鹽和花椒粉,腌上1小時

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_1920903120855316284408.jpg[/img][/align]
7、除鹽和花椒粉外,還要在魚的腹腔頭部切開的刀花處放上蔥,這樣清蒸的時候才可以出去腥味

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_192090312085545649869.jpg[/img][/align]
8、腌好後,上鍋,中火蒸8分鐘

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_19209031208555862564610.jpg[/img][/align]
9、8分鐘後,出鍋,擺上魚盤,呵呵,香氣已經出來

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_1920903120855716696911.jpg[/img][/align]
10、炒勺加油,燒至89分熱,加配料,炒香

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_1920903120855846475812.jpg[/img][/align]
11、依次加入醋酒花椒粉白糖生抽和適量的水,燒滾後,改小火,收濃湯汁

[align=center][img]http://news.xinhuanet.com/food/2006-09/12/xin_19209031208559772027013.jpg[/img][/align]
12、出鍋,澆汁(http://www.GetJetso.com - 著數網提供最新著數優惠情報,股市討論,潮流時尚美容討論拍賣及易物服務)

大草 發表於 2008-11-13 21:11

正呀:smilies21:

ckau2001 發表於 2008-12-20 13:01

thank you very much,我又學識野啦!多謝!

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