美味酸汤鱼

2024-04-19 23:23:15 357

美味酸汤鱼
酸汤鱼,吃贵州菜必点的一道菜,贵州少数民族传统菜肴,是原生态民族美食的代表,也是“黔菜”最知名的门面担当。在缺盐的年代,机智的贵州苗家人,用五谷发酵出来的“酸”替代盐,既改变了菜肴的寡淡无味,又让人们能在闷热的夏天也食指大动。

Details of ingredients

  • 鲶鱼750克
  • 西红柿500克
  • 豆腐100克
  • 土豆100克
  • 50毫升
  • 水量300~400毫升
  • 红酸汤料150毫升
  • 10克
  • 木姜子油(可加可不加)5毫升

Technique

  • 难度初级
  • 工艺干锅
  • 口味酸辣
  • 时间半小时

Steps to make 美味酸汤鱼

  • 1.鲶鱼开膛去腮、去内脏,后用淀粉或盐将鱼身撒满,用手将鱼身上粘膜搓洗掉,清水冲干净,剁成3厘米的鱼块。
  • 2.西红柿热水淋烫,去皮切块,土豆、豆腐一同切块。
  • 3.锅内倒油下入切辅料、鱼块、调料以及水。盖好锅盖,启动【鲫鱼汤】自动功能执行。
  • 4.烹饪结束后,将蘸料加少许酸汤搅拌成蘸汁,沾食鱼肉或菜即可。
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