日式昆布雪鲷蒸

2024-06-17 03:03:20 102

日式昆布雪鲷蒸
这属于日式料理中的蒸物,蒸物:即以蒸为主的菜。
在日本料理中占有重要地位。
日本料理注重:
“五味”是指甜、酸、辣、苦、咸;  
“五色”是指白、黄、红、青、黑;  
“五法”则是指生、煮、烤、炸、蒸的烹调法。  
日本菜独特风味的形成,同其特有的地理环境及东方传统文化是分不开的。其基本特点是:季节性强;味道鲜美,保持原味清淡不腻,很多菜都是生吃;选料以海味和蔬菜为主;加工精细,色彩鲜艳。
在加味的方法上大都以先放糖、味醂,后放酱油、盐,因糖和酒不但起调节口味的作用,而且还能维护素菜里的各种营养成分。日本的酱油分的很细可以分为几十种,盐都是海盐,属于日式料理中不可或缺的调料之一。

Details of ingredients

    Technique

    • 难度初级
    • 工艺
    • 口味其他
    • 时间十分钟

    Steps to make 日式昆布雪鲷蒸

    • 1.昆布以水泡10分钟软化,用牙签将边缘串起来。
    • 2.昆布左右两端都用牙签串起来。
    • 3.将金目鲷放入昆布中。
    • 4.放入蒸锅蒸4分钟。
    • 5.打发蛋白(无需打成硬泡,软泡即可,但要注意的是,必须打成细白均匀的小泡,立起流动较慢,而不会像液体那样)。
    • 6.大根洗干净磨成泥(日本大根即是白萝卜,但是日本大根较普通白萝卜清甜,比较像是可以生吃的水果白萝卜,如果只买得到普通白萝卜,建议磨成泥后加入少量糖粉搅匀)。
    • 7.大根泥倒入打发的蛋清中搅拌均匀。
    • 8.将蒸了4分钟的蒸锅锅盖打开。
    • 9.淋上刚才搅拌好的打发的蛋清大根泥。
    • 10.再接着蒸5分钟定型即可。
    • 11.5分钟后及时取出食用。
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