[小心上癮]清蒸黑毛
![[小心上癮]清蒸黑毛](https://tokyo-kitchen.icook.network/uploads/recipe/cover/20325/bb4571f1f32e63a6.jpg)
![[小心上癮]yvonne](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=100&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fuser%2Favatar%2F12535%2Fb38f15ea8ca5cd26.jpg&width=100){kind=avatar}
描述
清蒸~不但能將食材的鮮味完美呈現,而且不用太多烹飪的技巧,只要食材夠新鮮,人人都能完成這道料理,周末時試試這道菜吧!讓大家對你的廚藝刮目相看
只要是白肉的魚,都可以這樣料理喔~
步驟
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備妥蔥片薑段,蔥絲辣椒絲,魚體較大 可先劃上斜刀
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抹上薄鹽.鋪上去腥材料薑片蔥段
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淋上佐料蒸魚露或醬油水 ( 醬油膏+水調均勻 )
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水沸後大火蒸約10分鐘 ~記得蓋上鍋蓋~~~( 魚體大,時間延長)
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蒸熟後 取出去腥材料蔥段薑片,再擺盤鋪上瀝乾水分的蔥絲+辣椒絲
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另起油鍋燒熱沙拉油,再加入香油,聞到香味即可
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淋在蔥絲上~會聽到清脆又美妙的斯斯聲響~
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幸福鮮魚上桌~開動囉
![抹上薄鹽.鋪上[去腥材料]薑片蔥段](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=600&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F73495%2F64327090414863b6.jpg&width=800)
![淋上[佐料]蒸魚露或醬油水 ( 醬油膏+水調均勻 )](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=600&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F73496%2Fba49d365a385fd1f.jpg&width=800)
![蒸熟後 取出[去腥材料]蔥段薑片,再[擺盤]鋪上瀝乾水分的蔥絲+辣椒絲](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=600&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F73499%2Fb9f954b119b0d444.jpg&width=800)
小撇步
1.現流的鮮魚"不必"加酒去腥,酒味會破壞魚的鮮美
2.蔥絲泡水,會呈現自然的弧度,為菜色加分
3.魚熟了沒?筷子若能輕易穿透魚體就代表熟了
