跟足食譜保證好味過出街食！呢排天氣凍，食完暖笠笠呀😚自己整用咗新鮮桂花魚！可以去相熟海鮮店買，會幫手起肉切埋雙飛魚片🥹
好簡單將魚骨煎香，加埋酸菜煲湯底！奶白魚湯好正🤍最後嘅步驟唔好偷懶，學餐廳將香料炸蒜加熱，再淋上魚肉！超級香😍P.S. 冇時間都可以用急凍魚片同埋魚湯🤣
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❤️🔥簡易酸菜魚📝食譜
烹調時間⏱45分鐘
🔸材料🔸
桂花魚/鱸魚 1條
薑 4片
酸菜 3棵約400g
水 1200ml
粉絲 2包浸軟
花椒粒 8g
辣椒乾 15g
白芝麻 6g
炸蒜 20g
藤椒(可省略), 蔥花
🔸魚肉醃料🔸
鹽 半茶匙
糖 半茶匙
胡椒粉
紹興花雕酒 1茶匙
蛋白 半個
生粉 1湯匙
油 1湯匙
🔹做法🔹
- 鮮魚起肉切片；魚片洗淨血污，抹乾；加入鹽、糖、胡椒粉、紹興花雕酒和蛋白拌勻至黏手；加入生粉和油拌勻，放雪櫃醃20分鐘；魚骨印乾水份
- 下油煎香魚骨和薑片，大火分3次倒入滾水；中火煮15分鐘；魚湯過篩 (約900ml)
- 酸菜洗淨切粒，放入白鑊，炒乾水份至冒煙；倒入魚湯，煮沸後合蓋小火煮15分鐘；試味，如不夠酸可加白醋；放入粉絲煮熟
- 魚片放入沸水煮熟，瀝乾水後鋪上粉絲，灑上蔥花
- 另一個鍋烘香花椒粒，下油中火燒熱；加入辣椒乾和芝麻炒至香味釋出，最後加入炸蒜炒勻，立即淋在魚片上即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Fish 1 px
Ginger 4 slices
Pickled cabbage 3 px, 400g
Water 1200ml
Vermicelli 2 px, soaked until soft
Sichuan peppercorns 8g
Dried chili peppers 15g
White sesame seeds 6g
Fried garlic 20g
Scallion
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Salt – 1/2 tsp, Sugar – 1/2 tsp, pepper, Shaoxing wine – 1 tsp, Egg white – 1/2, Potato Starch – 1 tbsp, Oil – 1 tbsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Slice and wash fish fillets, pat dry. Marinate in the fridge for 20 minutes. Pat fish bones dry
- Fry fish bones and ginger until fragrant. Add boiling water and simmer for 15 mins, then strain to get about 900ml of fish stock.
- Rinse and dice pickled cabbages, stir-fry in a dry pan until smoking. Add fish stock, boil, cover, and simmer for 15 mins. Adjust sourness with white vinegar and add vermicelli.
- Cook fish fillets in boiling water, drain, and layer over vermicelli; sprinkle with chopped scallions.
- In another pot, toast Sichuan peppercorns in oil, add dried chilies and sesame, stir in fried garlic. Pour over fish fillets to serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
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