清蒸桂花魚
繁
|
EN
繁
|
EN
難度
2/5
需時 (分鐘)
20
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5
20
2-4
- 23 9 月, 2019
- 6:00 下午
材料
- 桂花魚 1條(約12兩)
- 鹽 1荼匙
- 薑片 2片
- 蔥段 3段
- 蔥絲 適量
- 生油 1湯匙
- 熱油 2湯匙
- 魚豉油 2湯匙
- 1 Mandarin Fish (About 450g)
- 1 tbsp Salt
- 2 slices Ginger
- 3pcs Sliced Scallion
- Pinch Julienned Scallions
- 1 tbsp Oil
- 2 tbsp Boiled Oil
- 2 tbsp Soy Sauce
烹調步驟
1
先把鹽均勻塗在魚上
Apply the salts evenly to the fish
2
在碟底放上蔥段,再放魚,魚面放上薑片,淋上生油
Put the Scallions slices onto the plate then place the fish, spread the ginger onto the fish, topped with oil
3
水滾後將魚放上蒸架上,蓋上蓋子,大火蒸9分鐘
Put the fish on the steamer when the water is boiled, cover it, and steam for 9 minutes with high heat
4
蒸完後,取出魚水、薑片、蔥段
After steaming, transfer the fish to a serving plate
5
將蔥絲鋪面,加上熱油及魚豉油
Spread the julienned scallions onto the fish, add boiled oil and soy sauce for fish