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當前位置： 深圳新聞網(wǎng)首頁(yè)>行業(yè)資訊頻道>美食>重點(diǎn)推薦>

【莊臣食單】這樣做，才不辜負肉質(zhì)嫩滑的黃花魚(yú)

【莊臣食單】這樣做，才不辜負肉質(zhì)嫩滑的黃花魚(yú)

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人工智能朗讀：

黃花魚(yú)肉質(zhì)嫩滑,一般以香煎或清蒸為主,只有高手才能以其切球狀炒制,米椒和麻油的配搭均可適用清蒸和小炒。

【莊臣食單】這樣做,才不辜負肉質(zhì)嫩滑的黃花魚(yú)

22小時(shí)前

米椒麻油蒸黃花魚(yú)

黃花魚(yú)肉質(zhì)嫩滑,一般以香煎或清蒸為主,只有高手才能以其切球狀炒制,米椒和麻油的配搭均可適用清蒸和小炒。

材料:黃花魚(yú)一條,米椒粒20克或適量,蔥白和荽茜碎各15克,鹽、蒸魚(yú)豉油、花生油和麻油各適量。

做法:黃花魚(yú)處理好后洗凈,以鹽腌制15分鐘后,吸干魚(yú)身上的水分,上碟,放入蒸爐蒸至熟透后取出,倒走多余的水分,撒米椒和蔥白,澆熟油,下適量麻油和蒸魚(yú)豉油,最后下荽茜即成。

推薦:美食家莊臣廣州日報全媒體編輯:鐘達文

[責任編輯：常軍平]
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