年菜~黃金松鼠魚
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1將魚頭切下,貼著魚骨剖成兩片,尾巴不要斷(可請魚攤老闆幫忙哦) -
2去除魚骨和魚刺,斜切十字花用醃料醃一會,抹上蛋液
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3均勻的沾上太白粉或地瓜粉
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4放入中高油溫中用大火炸至金黃
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5取出,用黃瓜片裝飾
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6爆香香菇加少許水,紅蘿蔔,調味太白粉水勾芡
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7放入西芹絲關火
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8淋在魚身上,灑上蔥絲即可^^
![去除魚骨和魚刺,斜切十字花用[醃料]醃一會,抹上蛋液](https://imageproxy.icook.network/resize?height=600&nocrop=true&sign=IIA_KfJKXcPUSKj2XeTUHZeZHxPJIPgfkCQUr0xbzgM&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F271023%2F5ee29f73a1615e14.jpg&width=800)
![爆香香菇加少許水,紅蘿蔔,[調味]太白粉水勾芡](https://imageproxy.icook.network/resize?height=600&nocrop=true&sign=BQ_vCJuQhaj8zTXKd6fVUsCtshfojk_uhmxi790G7M0&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F271217%2F396fa938bd25b878.jpg&width=800)
小撇步
十字花盡量斜切,每個地方都要沾上乾粉,這樣炸出的魚會更酥脆,顆粒更明顯哦^^
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