連年有餘(醬油蒸魚) Steam fish with soy sauce

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過年吃魚這不成文的規矩應該在很多人餐桌上都存在著。魚有著連年有餘的含意,我們家王子我更是堅持不把年夜飯的那條魚給吃完,把魚頭和魚尾收進冰箱,存放至過年。這樣意含著連年有餘,有頭有尾的。當然享用蒸魚必須是熱騰騰的,所以在要準備一桌年菜繁忙時間緊湊之下,建議可以選些容易烹調且可以預先準備醬汁的菜肴。年夜飯前只需下鍋將魚蒸熟,然後淋上預先準備的醬汁,這樣可以媲美外頭酒家的醬油蒸魚就完成了。祝大家連年有餘,如魚得水!


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蒸鱼酱油材料:

蚝油 3大匙
酱油
50
20
3
青葱
1
香菜
1
胡椒粉
½茶匙
40

蒸鱼酱油做法:
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1.锅中烧热油,爆香姜片和青葱。
2.
加入香菜、蚝油、酱油、胡椒粉、糖和水拌匀,烧开即可。
3.
濾出姜、青蔥和香菜,放涼備用。

蒸鱼做法:

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1.将鱼放入锅中蒸至熟。
2.
将蒸鱼汁倒掉,淋上蒸鱼酱油即可。

Sauce ingredients:

3tbsp oyster sauce
500ml soy sauce

20g sugar

3 slice ginger

1 stalk spring onion

1 stalk coriander

1/1tsp pepper

40ml water

Method:

1. Heat oil in pan, sauté ginger and spring onion until fragrant.
2. Add in
coriander, oyster sauce, soy sauce, pepper, sugar and water, stir well and bring to boil.
3. Strain the sauce and ready to use.

Steam fish ingredients:

1 fish
5tbsp sauce

Method:

1.
Steam fish till cook.
2. Pour sauce on fish and ready to serve.

光明日報報導:年度盛事 [年夜飯]

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