【湘菜】--老妈子带鱼

2024-07-13 06:02:15 86

【湘菜】--老妈子带鱼
带鱼肉肥刺少,味道鲜美,多用来清蒸、红烧或干煎,尤其以红烧带鱼风味最佳。老妈子带鱼与红烧带鱼做法相似,皆是先将带鱼炸至金黄色再下锅烧制,不同之处在于,老妈子带鱼烧制时加入剁辣椒、辣椒油和米醋,使其口感酸辣鲜嫩之外,还有微甜之味。 老妈子带鱼属湘菜系,味酸辣微甜,秀色可餐。

Details of ingredients

  • 带鱼500克
  • 红油30克
  • 料酒15克
  • 5克
  • 10克
  • 5克
  • 味精2克
  • 5克

Technique

  • 难度初级
  • 工艺
  • 口味酸辣
  • 时间三刻钟

Steps to make 【湘菜】--老妈子带鱼

  • 1.先把带鱼洗净,切成段。
  • 2.加葱、姜、酒、盐、味精、醋腌约15分钟。
  • 3.自制番茄酱。
  • 4.锅里放油,放入带鱼煎制。
  • 5.煎到两面金黄色即可出锅。
  • 6.放入吸油纸上控油。
  • 7.烧热红油,加入番茄沙司、泡红椒同炒至色呈鲜红。
  • 8.加入少许清水烧开至香味溢出时下炸过的带鱼稍焖入味。
  • 9.烧至汁稠浓。
  • 10.加少许香油翻炒均匀出锅。
  • 11.盛入盘中,即可享用。
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