橙汁熏鱼

2024-07-18 12:00:49 389

橙汁熏鱼
家常熏鱼无外乎就是“腌”、“炸”、“浸”、“煮”四个步骤,如果在熏制过程中加入水果元素,比如鲜榨橙汁,不仅增加了熏鱼的清爽味道,而且丰富的维生素c还能中和炸、煮过程中产生有害物质,大大提升熏鱼的口感和营养价值。

Details of ingredients

  • 带鱼2条(约800g)
  • 脐橙半个(榨汁)
  • (熏料)少许(可不放)
  • 料酒(腌料)2大勺
  • (腌料)适量
  • (腌料)适量
  • 花椒(熏料)1大勺
  • 五香粉(熏料)1小勺
  • 胡椒粉(熏料)1小勺
  • 白酒(熏料)3大勺
  • 老抽(熏料)1/2小勺
  • 生抽(熏料)2小勺
  • 香醋(熏料)2大勺
  • 白糖(熏料)2大勺
  • 清水(熏料)250ml
  • 鸡精(熏料)少许(可不放)

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间半小时

Steps to make 橙汁熏鱼

  • 1.带鱼治净,剪成约10cm的段;加入盐、料酒和葱姜腌制20分钟以上;
  • 2.花椒用沸水冲开,泡出浓浓的花椒水;
  • 3.五香粉、胡椒粉、白酒、料酒、老抽、生抽、香醋和白糖一起放进锅中,加入清水,小火慢慢煮开后,加入葱姜和少许鸡精,再次煮沸约5分钟;
  • 4.加入花椒水,再次煮至沸腾,关火。
  • 5.捞出葱姜不要;
  • 6.起油锅,待油烧至6、7成热时,下入带鱼块儿,炸至金黄色酥脆,捞出沥干油脂;
  • 7.趁热放入熏汁中浸泡;
  • 8.全部炸好浸泡后,将鱼和熏汁一起再次入锅(我用两个锅,就不用来回倒腾了),中大火收汁,中间多次晃动炒锅并翻动,使鱼均匀入味;尝尝味道,如果不够咸,可以再加点儿盐(其实我没加);
  • 9.收汁的时候,将半个脐橙榨汁;
  • 10.锅中汤汁将尽时,加入橙汁;
  • 11.再次翻动,烧开即可。
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