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燻鯧魚
鯧魚 1 條
沾汁：
薑6 片
蔥3 條
鹵水料 1 份
水 2 杯
紹興酒 4 湯匙
老抽 1.5 湯匙
生抽 1.5 湯匙
五香粉 1 茶匙
黑醋 3 湯匙
片糖 1.5 塊
1。 鯧魚洗淨， 抹乾， 去頭尾， 身體切成1.5 cm 厚片。 用少許薑， 蔥， 酒， 鹽和胡椒粉醃製2 小時。
2。 在鍋中加入薑片， 蔥， 鹵水料和水， 煮滾後小火煮15分鐘至出味， 留香料水備用。
3 。 在小鍋中加入紹興酒， 老抽， 生抽， 五香粉， 醋， 壓碎的片糖，1 杯香料水， 煮至片糖融化， 再小火煮至變濃稠， 加少許鹽調味，放涼。
4。油鍋燒熱至190度。取出鯧魚， 抹乾水分後分批放下油鍋炸3分鐘至金黃色， 取出瀝油，然後立刻浸入沾汁， 大約浸4 分鐘至入味。 分批完成所有鯧魚塊。
5。 將浸好的鯧魚排在碟上， 刷上少許麻油， 即可食用。
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请跟我读一遍：马.... 兰……头……… 不要想歪，是一种菜名…… 喜欢这凉拌…😂😂 #colddish #shanghainesefood #delicious #shanghai
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One of the many “Xiao Cai” you will find in Chinese restaurants. This recipe by Chef Eric lets us experience a wonderful combination of textures from the fried Tau Kwa, braised peanuts and the crispy Japanese cucumbers.
The rice vinegar based dressing makes it bright and appetising along with the fragrance from the toasted sesame seeds and oil. The original recipe also calls for chilli oil, depending on your preference. You can add 2 tbsp of it to the dressing.
This dish may be called a “Xiao Cai” but when paired with a bowl of Teochew porridge, makes for a simple and comforting meal. Furthermore, it keeps well in the fridge, and gets even more flavourful the next day.
recipe adapted from “The Little Teochew Cookbook” by ERIC LOW Copyright@ Marshall Cavendish International.
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Recipe at: http://www.themeatmen.sg/xiao-cai
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