botong00 2006-8-10 22:02
红烧鲤鱼(图解)
红烧鲤鱼(图解)
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鲤鱼收拾好后(可以不去鳞,)一定要记得抽筋,也就是鲤鱼身上的两根白线,弄好后放入盘中用保鲜纸包起来放入冰箱冷藏2至6小时。(这样鲤鱼肉味会更鲜美)
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[img]http://news.xinhuanet.com/food/2005-06/13/xinsimple_26206021014557213129962.jpg[/img]
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备好配料! c婔?鋯瓒?
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配料:姜丝、蒜米、盐、料酒、醋、酱酒、老干妈豆豉、香菜、葱花、红椒一个。
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配料准备好就开始了,先打大火,在锅中放入适量油,然后将鲤鱼放入锅中心煎,火很大,油烟都照出来了!
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[img]http://news.xinhuanet.com/food/2005-06/13/xinsimple_27206021014554122675863.jpg[/img] dp)o{(K6KK#c[
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大约半分钟后将鱼翻身,呵呵!鱼皮粘锅了,这点这些失败啊!#Tf&X|GF_)[|
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[img]http://news.xinhuanet.com/food/2005-06/13/xinsimple_27206021014559021731964.jpg[/img]
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大概半分钟鱼就煎得差不多了,再往锅中倒入一碗水继续烧鱼,并放入料酒、姜丝和盐,然后盖上锅盖。PJ8K w6r$q'H b#s
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[img]http://news.xinhuanet.com/food/2005-06/13/xinsimple_2820602101455393670865.jpg[/img]
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一分钟后再往锅中加入适量醋、酱油、老干妈豆豉和蒜米,最后将切好的红椒丝也放入锅中
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[img]http://news.xinhuanet.com/food/2005-06/13/xinsimple_2820602101455844452566.jpg[/img]"I.W^1Mz'P6S;|
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再过一分钟就差不多了,将鱼直接盛入铺好香菜的盘中,然后将葱花洒入锅中的鱼汤中,再将鱼汤均匀的倒入盘中即可。KMS9g1@fJ
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[img]http://news.xinhuanet.com/food/2005-06/13/xinsimple_29206021014553742485267.jpg[/img]
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[img]http://news.xinhuanet.com/food/2005-06/13/xinsimple_2920602101455895713468.jpg[/img]
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