豆豉鯛魚
描述
無油煙電鍋料理，透過蒸煮的方式釋放鯛魚與豆豉的美味。
熱量
步驟
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鯛魚250公克，切成4小塊 250g sea bream, cut into 4 small pieces
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乾豆豉20公克，用米酒浸泡 20g dried tempeh, soaked in rice wine
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嫩薑20公克，切絲 20g young ginger, shredded
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蒜頭20公克切末 20g garlic chopped
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準備15公克的蔥花 Prepare 15 grams chopped green onion
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將嫩薑絲排在盤底 Arrange the shredded ginger on the bottom of the plate
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將魚片舖在嫩薑絲上 Spread the fish fillets on the young ginger shreds
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灑上浸泡過米酒的豆豉 Sprinkle with tempeh soaked in rice wine
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再撒上蒜末 Sprinkle with minced garlic
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淋上1小匙浸泡過豆豉的米酒 Drizzle 1 tsp rice wine soaked in tempeh
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沿著盤緣加入5大匙水 Add 5 tablespoons of water along the rim
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電鍋外鍋倒1杯水，將鯛魚片放倒蒸架上，蓋上鍋蓋，壓下開關 Pour 1 cup of water into the outer pot, put the sea bream fillets on the steaming rack, and press the switch
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蒸煮10分鐘後，掀開鍋蓋，淋入1小匙味醂調味 After steaming for 10 minutes, lift the lid and pour in 1 teaspoon of mirin to taste
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再撒上蔥花 Sprinkle with chopped green onion
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蓋上鍋蓋，繼續蒸煮至開關跳起後，再燜5分鐘 Cover the pot and continue to cook until the switch jumps, then simmer for another 5 minutes
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蒸煮完成，從電鍋將豆豉鯛魚取出~完成! After the steaming is complete, take out the sea bream with black bean sauce from the electric pot~ Done!
