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时间:2024-09-20 00:50:26 来源:网络整理编辑:知識
我們中國有句諺語就是,想要留住一個人的心先要留住他的胃。我想看到這句話,不管是男人還是女人都明白,做一手好菜是多麽的重要了,今天先給大家演示一下照燒三文魚配煎蘆筍的做法,好好學習一下1.首先處理三文魚
我們中國有句諺語就是照烧,想要留住一個人的文鱼心先要留住他的胃 。我想看到這句話 ,配煎不管是芦笋男人還是女人都明白 ,做一手好菜是照烧多麽的重要了 ,今天先給大家演示一下照燒三文魚配煎蘆筍的文鱼做法,好好學習一下
1.首先處理三文魚,我買的芦笋這種中間有骨頭的salmonfillet,先用鑷子把魚刺取出 ,照烧然後從中間豎著把大骨頭切下來 ,文鱼成為兩條魚肉,配煎卷起來,芦笋再用繩子綁成圓形(卷的照烧時候如果魚肉非常厚可能不太好卷,可以稍微切薄一點,文鱼然後把切下來的配煎部分也卷進去就好 ,反正根據實際情況隨機應變);當然哈 ,如果不講究這個造型就不用這麽麻煩,或者買的不帶骨頭那種,造型本來就很好看了也就不用這個步驟,大家自己取舍吧
2.準備好三文魚和其它材料,並把薑蒜壓成泥備用
3.鍋裏放入少許橄欖油 ,油燙後,下三文魚煎至一麵金黃,然後翻麵再煎一會兒
4.倒入照燒汁,同時加入薑蒜茸
5.讓三文魚在汁液裏煎煮幾分鍾,中途可溫柔的翻麵一次(時間我沒寫 ,因為肉的大小厚度不同時間都不會一樣,這個需要自己判斷哦 !千萬不要煎老了 ,剛剛好的三文魚肉應該是粉色且多汁,輕輕就能用餐具撥開 ,吃在嘴裏是入口即化的感覺;如果大家第一次煎不太好掌握 ,可以試著用筷子輕輕撥一下肉最厚或者最中間的地方,感覺開始可以輕輕撥開 ,這個方法不精確哈,小貓也沒去上過烹飪學校不知道嚴格來講是怎麽判斷 ,總的來說還得靠經驗啊童鞋們,做個一次兩次就知道了)
照燒三文魚配煎蘆筍的做法介紹完了 ,你可能還沒有掌握 ,但是一定要多加的練習,可以抽時間去廚房做一下。
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