干煎帶魚
做法簡單
幾味兒常用配料(白胡椒粉,料酒,蔥姜,去魚皮)都起到去腥作用
腌制入味,無需面粉雞蛋淀粉等掛糊,不粘平底鍋少許油,兩面煎金黃即可,這種做法吃出了小時候的回憶??
用料
鮮到鮮得舟山帶魚
3條
2勺
白胡椒粉
2克
1-2克
大蔥
2段
生姜
3片
食用油
適量
孜然辣椒粉
1勺
熟白芝麻
2克
年夜菜干煎帶魚??(不腥少油)干炸帶魚做法簡單??年夜飯宴客菜的做法
- 帶魚三條,去頭去尾,去除內(nèi)臟,清洗干凈
- 剪掉側(cè)邊多余的邊,把魚皮輕輕刮掉

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- 帶魚切段,放蔥姜,料酒,白胡椒粉,鹽,混合均勻,腌制1個小時左右

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- 煎炸之前用廚房紙巾吸除多余的汁水,防止煎的時候濺油

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- 平底不粘鍋放少許油,油溫6-7成熱下鍋,不要翻動,等一面上色后再翻面,這樣帶魚不容易碎

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- 全程中火,兩面煎炸金黃色,關(guān)火撈出來控油

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- 帶魚擺盤,撒少許孜然和辣椒粉,熟白芝麻裝飾,煎炸帶魚制作完成,做法簡單,越吃越香,味道超贊
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- 馬上要過年了,希望大家平安喜樂,年年有魚
小貼士
1煎帶魚建議直接用不粘鍋,好操作,事半功倍
2.煎魚的時候,把魚放進(jìn)去一定不要過早翻動,魚肉容易碎,等一面完全上色定型后再翻動!
3.煎帶魚之前用廚房用紙把魚表面水分輕輕吸一下,防止油澎出來,燒傷,切記?。。。?/p>
熱門跟貼