新鮮花旗參燻三文魚

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。  

三文魚(鮭魚)熱量低、營養價值高,對人體有相當多的好處。烹調種類多樣,一直是小廚非常喜愛的料理食材。只要掌握好烹煮的訣竅,在家也能做出軟嫩多汁的三文魚料理。

今天小廚要為大家介紹一種特別的料理方式~新鮮花旗參燻三文魚。 自己想在家裏做真正的「煙燻」料理,其實不一定需要龐大的設備或烤箱,利用舊鐵鍋也能逹到煙燻的效果。這次小廚特別在燻料中加了花旗參,利用煙的溫度將三文魚燻至適當的熟度,不僅保留了三文魚豐盈多汁的口感,同時還帶有迷人的花旗參及蘋果木創造出來的煙燻風味,令人一試難忘!其實平常只要多花一點點小心思,即可令美味更上一層樓喔!

食材:

新鮮花旗參1支、三文魚1大片、各式新鮮水果或水果乾、香菜、蛋黃醬、藜麥、鹽和胡椒粉各少許 燻鴨料: 花旗參茶包2袋、新鮮花旗參鬚節、蘋果木

做法:

1. 三文魚洗淨,用廚房紙巾吸乾多餘水份,表面抺上適量鹽和胡椒粉。

2. 鍋中加入少許牛油,油熱後,下三文魚煎至定型,取出備用。

3. 在鐵鍋內鋪一層微濕的紙巾,加入泡濕的花旗參茶包,再均勻的撒上切碎的新鮮花旗參及蘋果木等燻料,架上燻架。

4. 可在燻架上塗一點油,再將煎至半熟的三文魚置於其上,並在表面撒上花旗參絲,蓋上鍋蓋,用中火加熱開始醺製,

5. 待鍋中醺料起煙,大約10燻分鐘,讓花旗參和蘋果木的香氣燻到魚身上,等魚肉表面油亮均勻,充分吸收花旗參和蘋果木的香氣後便可取出。

6. 將燻好的三文魚放在盤中,在表面擠上蛋黃醬,並均勻的撒上炸過的藜麥及香菜,便可搭配各式新鮮水果一同食用。

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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