查看完整版本: 生煎鯉魚

lilyyu 2009-5-5 23:01

生煎鯉魚

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1.小鯉魚兩條刮鱗洗淨,從中間對劈成兩片TlAo Om1N
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2.用生抽,老抽,蠔油,雞精,糖,鹽,白胡椒,孜然粉,辣椒,蔥絲醃2小時
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3.蔥,薑,蒜,辣椒切末;胡蘿蔔,青椒切絲備用}H8XZ Y

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Ti8CL*kEI~ 4.魚醃兩小時後,在平底鍋内加少許油,小火煎魚
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+e6b&{ d4W Y} i 5.把魚兩面煎至發脆,要稍微有點焦才香7x Q7G"i)m]6`+fIL8d

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6H jen cg!s:L%B 6.魚煎好後找個大盤子裝盤)Ol-t%}[1n

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y!x0i'^f*p9{ 7.把辣椒薑蔥蒜末依次放入油鍋内小火煸炒,
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-u2K%s;mt7s|\ 8.在鍋内加入胡蘿蔔絲和青椒絲,繼續炒*\cr8v z;~

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9.待配菜基本炒熟後倒入剛才醃魚剩下的滷汁,燒開
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10.把滷汁均勻的倒在煎好的魚上就OK了,a5Dnn&Q'?2e
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9J~R6PdLD d 總結:
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6Krl/U A 1.味道和烤魚差不多,就是鯉魚刺不少,不知道爲什麽雲南人喜歡用鯉魚?不過也有可能我買的鯉魚
\'Ou:O2\BFu/A 太小了,下次換成鲳鳊魚試試。
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2.最好用不沾鍋煎魚,普通鍋萬一黏鍋就麻煩了
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查看完整版本: 生煎鯉魚