【】在經濟騰飛的豉椒今天

在經濟騰飛的豉椒今天 ,越來越多的鲜蒸人去追求“口舌之快” ,而越來越多的大黄美食店也突然冒出來。在外吃飯固然是做法件美好的事情,但就是豉椒比不上家裏做的衛生.幹淨 。所以為了滿足自己的鲜蒸“嘴欲” ,你可以跟我學做豉椒鮮蒸大黃魚

1.黃魚清理幹淨,在背上斜劃幾刀 ,做法用少量的豉椒鹽抹勻醃製20分左右(鹽少量即可,不要多,鲜蒸因為最後還要放蒸魚豉油)

2.豆豉用刀背壓一下,切碎

3.取魚盤一個 ,在盤底墊上薑片和蔥段

4.醃製好的魚移入魚盤,放上薑片(魚肚裏也放薑片和蔥段),鲜蒸澆一湯匙料酒 ,大黄撒上碎豆豉 ,再鋪一半的剁椒

5.鍋中放水燒開後 ,把魚入鍋 ,大火蒸8分鍾左右

6.蒸好的魚取出 ,倒掉魚盤中蒸出來的汁水(這湯汁是腥味所在 ,所以建議倒掉)

7.在魚身上淋一湯匙蒸魚豉油

8.再鋪上剩下的一半剁椒,撒上蔥花。鍋中倒入食用油燒熱 ,澆在魚身上即可
仔細看完關於豉椒鮮蒸大黃魚的方法步驟,你想必已經有了自己的理解和掌握。而要想做到一道菜,要的不僅僅是方法 ,更需要你的耐心 。那麽,從此刻開始,就行動起來吧。
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