如何用魚做出美味年菜 吃魚讓你豬年年年有餘

我是一個家庭煮婦,在這真正屬於自己內心世界的小板塊裡一吐為快!!!!!
打印 被阅读次数
名:團圓砂鍋七星斑
材料及作法
材料:
七星班、蔥、薑、芹菜、大蒜、陳皮、紹興酒、魚露
作法:
1.將油入鍋,待鍋熱
* 直接利用砂鍋來料理上桌不僅是方便 , 也有團圓之意即保溫的效果
2.把蔥段、蒜片 與薑片爆香後撈起
3.將魚切成 6 公分厚的塊狀,放入砂鍋內
* 要平排不可堆疊 , 讓魚塊受熱平均
4.把爆香過的蔥與薑放在魚上,將蓋子蓋上燜兩分鐘
5.打開鍋蓋,將紹興酒、魚露、少許太白粉的高湯,一起淋在魚塊上
* 利用魚露來代替鹽 . 味精調味 , 並利用太白粉上調味可以黏在魚肉上
6.再放入蔥、芹菜與陳皮後,蓋上蓋子再燜兩分鐘
* 利用陳皮去除腥味增加香氣
搭配甜品:
桂花蓮子凍
材料:
桂花 .蜜蓮子.吉利丁.椰汁.糖
作法:
1.將吉利丁加椰汁與砂糖煮開倒入容器中放涼成凍
2.桂花加蜜蓮子和吉利丁 .糖.水一起煮開倒入已成凍的上層再放涼成凍

西華飯店中餐宴會廳─袁東海主廚
吉慶醋椒七星斑
材料:
七星斑、芹菜、紅蔥頭、蒜頭、香菜梗、辣椒、蕃茄、豆瓣醬、雞湯、胡椒、浙醋
作法:
1.香菜梗 、唐芹切段
2.辣椒 、蒜頭、紅蔥頭切片 ,番茄去籽切成4片備用 。
3.蒜頭片和紅蔥頭爆香
4.雞湯燒開後 ,下蒜頭片 、紅蔥片、七星斑、蕃茄片和切好的材料煮約八分鐘
5.最後加入胡椒粉 、浙醋、鹽巴、砂糖即可
*利用胡椒粉來去腥增味,陳皮可以提香
搭配飲品:
香芋團圓露
材料:
檳榔芋頭 2 兩
鮮奶油、煉乳、奶油、椰漿 共 5 兩
糖水 少許
湯圓 10 顆
白果 3 顆
作法 :
先將芋頭蒸過後與糖水打成泥,同時加上鮮奶油、奶油、煉乳、椰漿提味,最後再加上湯圓與百里即可。
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