新鮮參糖醋魚

許氏參活小廚~開灶囉!

美食料理是對生活的一種追求、一種態度,也可以是一種嗜好,更是一個家庭幸福的連繫。

秋天是夏冬之間的過渡季節,也是養生𥙷虧最好的時候,因此合理的飲食搭配是最重要的,而營養豐富、低脂高蛋白的魚肉是再適合不過了。小廚今天特別為大家介紹一道老少咸宜的新鮮參糖醋魚,糖醋魚是魯菜的一道特色菜,很多人覺得做法複雜,其實只要掌握正確的技巧,在家也能做出好吃又正宗的糖醋魚。 糖醋魚好吃的關鍵就是糖醋汁的比例,不僅要酸甜適中不膩口,而且還要注意糖醋汁的濃稠度。做法很簡單,大家只要跟著視頻就能做出外酥裏嫩、酸甜適口,並令人胃口大開的糖醋魚,絶對能擄獲全家大小的胃喔!

食材:

新鮮參1支、鮮魚1條、青椒1/2顆、紅椒1/2顆、香菇2朵、蔥絲1/2杯、大蒜5粒、薑絲1湯匙、太白粉1杯、蒜末1湯匙、紅葱頭絲1湯匙

醃魚料:

蔥、薑、鹽、酒各少許

糖醋醬汁:

白糖4湯匙、白醋4湯匙、蕃茄醬4湯匙、水5湯匙、酒1/2湯匙、鹽1茶匙、麻油1茶匙、太白粉1/2湯匙

做法:

1. 新鮮花旗參、青椒、紅椒、香菇切絲,青蔥和生薑切細絲,泡入清水中備用。

2. 魚身兩側從頭至尾,每隔0.5公分打斜下刀切至魚骨處,再往魚頭的方向平切一刀。

3. 處理好的魚,均勻抺上醃魚料醃10分鐘入味。

4. 把魚在大盤上展開,魚身兩面及切口處都沾上太白粉,用手拎著魚尾巴,投入熱油中,並用勺子將熱油澆淋在切口處,炸至魚肉金黃酥脆,外翻定型。

5. 炸好的魚取出,調整位置,使魚身可以立在盤中。

6. 起油鍋,先爆香蒜末及紅蔥頭絲,再依序加入香菇絲、薑絲、蔥絲及青紅椒絲拌炒均勻後,加入糖醋醬汁,煮至醬汁濃稠,即可澆在魚身上,最後舖上青蔥絲即可。

This entry was posted in 養生保健-參活家快訊 by Hsu's Ginseng Enterprises. Bookmark the permalink.

About Hsu's Ginseng Enterprises

Located in Wausau, Wisconsin, Hsu’s Ginseng Enterprises, Inc. cultivates approximately 1,000 acres of prime ginseng soil to consistently assure you of quality ginseng products. For more than twenty-two years our product line, Root to Health, has continued to expand to include many other herbs and supplements to meet the demand of the enlightened consumers. Our first priority before we present a product to the consumer is quality. We feel that our commitment to quality has created a line of products that are the finest available.

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