討魚的時候怎麽讓它變輕？玉蓮

蒸鰱魚頭的方法介紹菜系及其功效:川菜營養不良配方，健腦配方，口味:鹹味工藝:蒸鰱魚頭的材料:主料:鰱魚頭800g，調料:姜20g，蔥15g，料酒25g，胡椒粉2g，料酒25g。10g澱粉(玉米)20g菜籽油教妳怎麽做清蒸鰱魚頭，怎麽做清蒸鰱魚頭好吃。1.鰱魚頭洗凈，切塊；2.在鰱魚頭中加入姜末、料酒、胡椒粉、糖、醬油、醋、幹澱粉拌勻；3.上菜後放入姜絲、蔥絲，籠蒸後取出；4.挑選姜和洋蔥絲，淋上熱油。清蒸鰱魚頭制作小技巧:1。拌幹澱粉的目的是為了加強口感附著力，滋潤魚頭，但不能太多，薄薄壹層即可；2.醋的目的是去腥，但用量不宜過多，以溢出醋香，不吃酸味為宜；3.蒸成蔬菜可以最大限度的減少營養的損失。溫馨提示-健康提示:1。鰱魚頭富含蛋白質、脂肪、鈣、磷、鐵、硫胺素、核黃素、煙酸等營養成分；2.它不僅對大腦和身體有益，而且營養豐富，味道鮮美。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =剁成自己需要的大小(個人覺得粗壹點比較好)。撒上鹽，放入密封盒中腌制2天。取出後用清水沖洗幾次，瀝幹備用。2.鍋中加入油，加熱至七成熱。加入姜絲炒香。然後加入魚塊，快速翻面，讓魚塊沾上油。加壹勺醬油/兩勺料酒/壹勺醬油/壹點魚露/壹勺糖。蓋上蓋子，煮到湯汁變幹。註意:烹飪這道菜時，不需要加鹽。加壹點鮮魚醬就行了。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 2.鍋內點火，加入清水，煮壹會後加入鹽、醬油、雞精、料酒、胡椒粉、姜片、蔥片，放入鰱魚用小火煮10-15分鐘，取出放入盤中撒上鹽、姜蔥絲、胡椒粉絲備用；3、坐鍋倒油。油溫八成熱時，放入蔥姜片炒香，撈起蔥姜片，將油倒入魚中，撒上香葉。特點:鮮、鹹、香。每天提示:煮鰱魚的時候，註意火候，不要太大。麻辣鰱魚:鰱魚800g，豆粉2大勺，鹽適量，蔥50g，幹紅辣椒10，花椒30個左右，姜壹塊，蒜3頭，湯2L左右(水可以接受)，豆瓣2大勺，醬油2大勺，1大勺糖。做法:1，將魚肚切開，洗凈肚內所有附著物，切成小塊，用豆粉和鹽拌勻。2.材料準備1:將姜片、蒜片(或碎)豆瓣、醬油、糖放在同壹個碗裏。材料準備2:將幹辣椒切段，放入另壹個碗中。準備3:洋蔥切段。3.鍋中放入熟油，加熱至八分熟。將材料1倒入鍋中，慢慢翻炒。炒至發亮後，加入湯或水(水要淹沒魚塊)。4.燒開後改中火煮幾分鐘，然後倒入魚塊，煮7、8分鐘。5.加入香脆辣椒、花椒粉、味精蔥段，拌勻即可食用。川芎白芷燉魚頭原料:川芎6克，白芷9克，鰱魚頭200克。做法:將魚頭洗凈，加入切片的川芎、白芷，加入適量清水，隔水燉。(註意:川芎用量不宜過多；如果因陰虛火旺而出現月經過多或頭暈，就不宜吃頭痛。)功效:鎮靜止痛，祛風活血，男女頭痛= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =水煮鰱魚:鰱魚800克，豆粉2大塊。做法:1，將魚肚切開，洗凈肚內所有附著物，切成小塊，用豆粉和鹽拌勻。2.材料準備1:將姜片、蒜片(或碎)豆瓣、醬油、糖放在同壹個碗裏。材料準備2:將幹辣椒切段，將辣椒放入另壹個碗中。準備3:洋蔥切段。3.鍋中放入熟油，加熱至八分熟。將材料1倒入鍋中，慢慢翻炒。炒至發亮後，加入湯或水(水要淹沒魚塊)。4.燒開後改中火煮幾分鐘，然後倒入魚塊，煮7、8分鐘。5.加入香脆辣椒、花椒粉、味精蔥段，拌勻即可食用。先將鰱魚頭去鱗、去腮，用清水洗凈，在下腰處用刀切成兩片，再用清水洗凈臟血，放入鍋中，加清水使魚頭下沈，加入蔥5克、姜片5克、紹酒25克，用大火煮開，移至小火窩中。第二，將白菜洗凈，將頭部切成橄欖形。炒鍋燒熱，舀入熟豬油，燒至五成熱，放入大白菜燒開，將鍋裏的油倒出，加入少量肉骨湯、鹽、味精，煮幾分鐘後，取出大白菜放在湯盤上作為基質。3.將炒鍋大火燒開，加入豬油75g，燒至五成熱，放入蔥姜煸炒，放入魚頭肉，放入紹興酒和肉骨湯，燒開後加鹽和味精，小火煨10分鐘，大火濃縮鹵汁，調好味，放入少許胡椒粉，濕澱粉膩。抓住關鍵:①選擇鰱魚，最好是活魚，比較好吃。②去骨時盡量保持魚面不被破壞。(3)用濃稠的鮮湯煮，雞湯更好，能使湯汁濃稠入味。鰱魚鍋將1條鰱魚切好，洗凈，用鹽腌好。用幹布把腐竹擦幹凈，切成段，炸熟，取出放在鍋底。香菇、青蒜、小蔥洗凈切塊，生姜去皮，拍平，切碎。移開油鍋，將兩邊的鰱魚煎熟撈起，然後放入油，將姜、青蒜、蔥翻炒，加入少許水，撈起放入盛有腐竹的鍋中。加入香菇和炸好的鰱魚，調好味，放入烤箱加熱鰱魚至熟，加入熟油，即可食用。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =然後將洋蔥切絲，放入油鍋翻炒，倒入少許番茄醬，放入魚塊，加入適量鹽、糖、味精，小火煨至魚塊熟透。 出鍋前放壹小塊純奶油，奶油融化後即可食用。鰱魚去豆瓣醬、鰓、腸類雜質，洗凈，切塊，放入熱油鍋中炸至黃白色，瀝幹水分。燒熱炒鍋，放入豬油，爆香蔥姜蒜末，放入豆瓣醬翻炒，然後放入醬油、料酒、糖、米醋，放入魚塊，放入鮮湯，煮沸後用文火煨至剩1/3湯，放入味精、濕澱粉，攪拌均勻。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =酸筍蒸魚頭，鰱魚頭壹分為二，酸筍切絲；將魚頭放入盆中，抹少許生抽、料酒、鹽、胡椒粉、生粉，放入濺盤中，放入酸筍絲，入籠蒸8分鐘左右，淋上生抽、香油，放入蔥絲、姜絲、紅辣椒絲；當洋蔥在油鍋中燒至七八成熱時，倒在菜上。花椒鰱魚將待加工的整條鰱魚切段、去皮、洗凈，然後放入沸水鍋中焯水兩分鐘，撈出用冷水淋透，瀝幹備用。油燒熱後，將鰱魚放入鍋中，再將花椒、料酒、醬油、糖、姜片等幹調料燜五分鐘後出鍋。這樣煮出來的鰱魚口感很飽滿，入口即化。吃到嘴裏的魚充滿了持續的香味，微辣，很爽。酒炸魚片將鰱魚中段切片放入碗中，用蔥姜絲、鹽、味精腌制10分鐘，挑出蔥姜絲，將幹澱粉逐壹拍在魚片上備用。將雞蛋打入碗中，攪拌均勻。炒鍋燒至四成熱時，將盛有蛋液的魚片逐壹放入炒鍋中，煎至魚片底部發硬，再翻面煎另壹面。煎好後加入少許水、味精、鹽、蔥姜絲、糖，小火將湯擦幹，用白酒煮，有味道時即可食用。酒香濃郁，鹹香嫩滑。去除鰱魚的土腥味。鰱魚在河底經過壹個冬天的休眠，消耗減少，新陳代謝減慢，所以肉質鮮嫩，但也沾染了壹點土腥味。去除鰱魚的土腥味，宰殺洗凈後，用少許鹽花或面粉塗抹魚肉，過壹會兒再洗凈；或者含壹口酒或者醋，噴在魚身上再洗。煮熟後，鰱魚再也聞不到泥土的味道了。