鲫鱼豆腐汤,清炒大豆苗,煎南瓜

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今天买的活鲫鱼。清鱼了,但回家自己要刮一下鱼身上的粘液和没清理干净的鱼鳞。

清理的时候容易鱼鳞乱溅,如果一直在水流下冲着,鱼鳞就会马上被水流带走,迸溅就不那么厉害了。





今天用的是,顶好 有机老豆腐,虽然叫老豆腐,但质地柔韧的,

挺好吃,除了没卤水豆腐的味,其它都挺像的。



炒豆苗这种青菜,如果尽量达到餐馆的样子,可以先烧热铁锅,倒少许油,

让油开始冒烟,这时候一手拿装菜的容器,一手用任何容器盛一些清水。

装菜的容器里菜在下面,葱花在上面。让葱花先落入热油,一手洒清水,

菜下去盖住腾起的水汽。这个过程加起来不到1秒。这样的顺序能激起水汽,

迅速烫熟青菜,还能让葱花有锅气。



日本南瓜,裹的我昨天做酥皮虾用的那种日式炸鸡粉。







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