Inspired by五星級酒店菜式✨屋企都輕鬆整到❤️🔥龍躉係好有益嘅魚類，高蛋白低脂肪，魚皮極厚膠質！滿滿骨膠原🥰最正係啖啖肉冇骨，買返屋企醃下就煮得！加埋菜心同蟲草花鋪 ，絕對係一個簡單好味擺盤靚又健康嘅菜式🤣
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🌟荷葉鮮藤椒蒸龍躉📝食譜
烹調時間⏱15分鐘
🔸材料🔸
龍躉 500g切片
乾荷葉 1塊
鮮蟲草花 (可用乾蟲草花代替)
菜心 200g
蕂椒 1湯匙
蔥 1棵切絲
蒸魚豉油
🔸魚肉醃料🔸
蛋白 1隻
鹽,糖 各半茶匙
胡椒粉
紹興花雕酒 1茶匙
生粉 1湯匙
油 1湯匙
🔹做法🔹
- 魚肉片洗淨血污，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
- 乾蟲草花暖水浸軟/ 如用鮮蟲草花，沖洗乾淨即可
- 乾荷葉洗淨，放入沸水煮約3分鐘至軟身，鋪上竹籠
- 按次序放上菜心、蟲草花、魚肉片和藤椒，包好荷葉；大火蒸約10分鐘，放上蔥花，淋上滾油和蒸魚豉油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Dragon Grouper 500g, sliced
Dried Lotus Leaf 1 px
Fresh Cordyceps Flowers (or dried ones)
Choy Sum 200g
Sichuan Peppercorn 1 tbsp
Scallion 1 px
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Egg White 1
Salt, Sugar each ½ tsp
Pepper
Shaoxing Rice Wine 1 tsp
Potato starch, oil each – 1 tbsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Rinse fish slices, pat dry, and mix with salt, sugar, pepper, Shaoxing wine, and egg white until sticky. Add starch and oil, mix well, and marinate in the fridge for 20 mins.
- Soak dried cordyceps flowers in warm water until soft, or rinse fresh ones.
- Boil the dried lotus leaf for 3 mins until soft, then place it in a bamboo steamer.
- Layer choy sum, cordyceps flowers, fish slices and peppercorn on the lotus leaf, wrap, and steam over high heat for 10 mins. Top with scallions, hot oil, and steamed fish soy sauce before serving.
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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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