豆豉酥带鱼

2024-05-14 06:01:14 874

豆豉酥带鱼
做带鱼的时候最好不要把带鱼身上那层银色的磷去掉,带鱼的磷具有一定的药用价值。
从度娘那里抄袭了一段过来;
  我国古今医学及水产药用书籍记载,带鱼有养肝、祛风、止血等功能。带鱼鳞是制造解热息痛片和抗肿瘤的药物原料。鳞中含有多种不饱和脂肪酸,有显著的降低胆固醇作用。适宜久病体虚,血虚头晕,气短乏力,食少赢瘦,营养不良之人食用。中医认为它能和中开胃、暖胃补虚,还有润泽肌肤、美容的功效,不过患有疮、疥的人还是少食为宜。

Details of ingredients

  • 带鱼3条
  • 豆豉25g
  • 1节
  • 3片
  • 2瓣
  • 料酒5ml
  • 3g
  • 胡椒粉少许
  • 老抽2勺
  • 2勺
  • 20g
  • 花椒10粒左右
  • 植物油50ml

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间二十分钟

Steps to make 豆豉酥带鱼

  • 1.带鱼清洗干净,搓掉腹腔里边的黑膜,切成段;然后用姜1大片、蒜2瓣、料酒5ml、盐3g、胡椒粉少许、老抽1勺腌2个小时以上入味;
  • 2.先把炒锅烧热,然后放40ml的油,油热后把带鱼摊放在锅底;
  • 3.中大火煎成两面金黄色捞出;
  • 4.豆豉用清水泡5分钟左右,
  • 5.葱1节、姜2片切好备用;
  • 6.炒锅内放植物油10ml,先爆香花椒,然后放入葱姜爆香;
  • 7.泡好的豆豉捞出,放入炒锅炒香,
  • 8.腌鱼的汤汁里加老抽1勺、醋2勺、糖20g兑成碗汁;
  • 9.把碗汁倒入锅里,然后加水一碗烧开;
  • 10.把炸好的待遇码入锅里,然后盖盖子;
  • 11.改小火炖至汤汁浓稠即成。
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