松子鱼米

原料:主料:桂鱼1条(1250克);配料:松子50克;

调料:精盐5克味精1克水淀粉5克绍酒10克蛋清2个鸡清汤25克干淀粉5克葱段5克精制菜油1000克(实耗40克)

做法:

1.桂鱼开腹去内脏、鱼鳃、洗净,再去掉皮骨,净鱼肉切成松子大小的鱼粒,用清水洗净,沥去水份,加入盐、味精、蛋清、绍酒5克及干淀粉上桨。松子用温油炸熟沥油。葱切成0.8厘米的段。

2.取锅上火烧热,放入菜油,烧至四成热时,鱼米下锅划油,沥油。

3.原锅上火,放油5克,葱段下锅煸一下,加入黄酒、鸡清汤烧沸,用淀粉勾芡,倒入鱼米、松子,翻拌起锅。

Reference

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Published in: on January 2, 2012 at 8:23 am  Leave a Comment  

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