初級大人必學❤️🔥用鑄鐵鍋蒸魚好方便！雖然有蒸焗爐，但要預熱又要抹乾個爐好煩🫣用鑊+碟蒸又要洗多樣野！
✨有時間可以自己整埋蒸魚豉油！同出面酒樓一樣味🥹
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🐟無水蒸魚📝食譜
烹調時間⏱15分鐘
🔸材料🔸
魚 1條
蔥 1-2棵
🔹做法🔹
- 魚可請海鮮店去鱗去腮去內臟；回家沖洗血污，內外印乾水份
- 鑄鐵鍋鋪上蔥段，放上魚，魚肚塞少許蔥段；中火加熱至冒煙後，合蓋小火煮8-15分鐘 (視乎海鮮店依重量推薦的時間)
- 取出魚肚的蔥段，放上蔥絲；淋上熱油和蒸魚豉油即成
🌟秘製蒸魚豉油🌟
🔸材料🔸
乾蔥 2粒
芫荽根 3棵
蔥 1棵切段
紹興花雕酒 1湯匙 (可省略)
生抽 50ml
老抽 1茶匙
水 80ml
魚露 1茶匙
砂糖 2-3茶匙
🔹做法🔹
下油炒香乾蔥、芫荽根和蔥段，灒入紹興花雕酒，加入其餘材料，煮5分鐘試味，過篩即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Fish 1 whole
Scallions 1–2 stalks
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Ask the seafood shop to scale, gut and remove gills from the fish. Rinse well, drain and pat dry inside and out.
- Line a cast‑iron pan with green onion sections, place the fish on top, and stuff a little green onion into the fish belly. Heat over medium heat until smoking, cover, then simmer on low heat for 8–15 mins (follow the shop’s recommended time based on weight).
- Remove the green onion from the fish belly, top with shredded green onion. Drizzle with hot oil and steamed fish soy sauce.
🌟 Secret Seafood Soy Sauce
Shallots 2
Coriander roots 3
Scallions 1 stalk (sectioned)
Shaoxing wine 1 tbsp (optional)
Soy sauce 50 ml
Dark soy sauce 1 tsp
Water 80 ml
Fish sauce 1 tsp
Sugar 2-3 tsp
Heat oil, sauté shallots, coriander roots and green onion until fragrant. Splash with Shaoxing wine, add the rest of the ingredients, simmer for 5 mins, adjust taste, then strain before use.
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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
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式小菜
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