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美味食谱:藤椒蒸鲍鱼仔

美食首页 来源:广州日报 2017年10月27日 10:17 A-A+

原标题:

  夏秋是藤椒的成熟期。藤椒呈青绿色,气味清香,口感香麻,虽然味道与花椒接近,但两者还是有一定区别。在烹饪上藤椒多运用在粤菜中,多为蒸鱼或焖煮。今天介绍的做法将其与鲍鱼结合,令菜式达到提鲜醒胃的食用效果。

  材料:鲍鱼仔8~12只,藤椒、盐、蒸鱼豉油、陈皮丝、花生油、各适量。

  做法:鲍鱼起肉后去除肠等杂质,再用清水冲洗干净后沥干水分,以少许盐、花生油调味拌匀,撒上陈皮丝腌制片刻,水开后大火蒸3分钟至刚熟后取出,放上串状藤椒,攒熟油,淋少许蒸鱼豉油即成。

相关阅读 鲍鱼 | 美味食谱
我要纠错编辑:王天放 责任编辑:
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