天气预报 > 美食 > 酸菜鱼的做法窍门
酸菜鱼的做法窍门
更新时间: 2021-04-22 14:20:26  

1、食材最好是选择黑鱼。黑鱼肉紧,做酸菜鱼最合适了。不仅肉不容易散,而且肉质又滑又嫩。将鱼肉切片,放入姜丝、生粉、盐、花生油,搅拌均匀,腌制15分钟。起锅烧油,将鱼骨肉煎至金黄。倒入清水大火烧开,撇去浮沫。

2、鱼片一定要用蛋清抓匀,才够鲜嫩。忌用淀粉,否则煮出来的汤会变混浊。

3、鱼骨和鱼片要分开下锅,以免鱼骨煮不熟,鱼片不成形。

4、泡椒要用大火旺油翻炒2-3分钟至香味后,立即淋在已经做好的鱼片汤面上,这样泡椒的香味能很快融入汤里,更保证了汤的看相。切鱼片不能切得太厚,否则不易煮熟煮透,腌制时加入鸡蛋清,可使煮好的鱼片更加鲜美嫩滑。

关键词: 酸菜 做法 窍门

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