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梭羅魚要鮮甜,一定要摵魚肚。
唔係就會有苦甘味浪費左煲湯。

要先煎至...

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梭羅魚要鮮甜,一定要摵魚肚。
唔係就會有苦甘味浪費左煲湯。

要先煎至收水,微金,唔好過火,鑊要夠熱,魚要攤平鋪開,轉最大火,灒入滾水,不要翻,大火滾起後冚蓋。5分鐘後兜一兜再冚蓋至奶白轉中小小火,滾15分鐘。完成,隔渣。

摵魚肚可用剪但太細隻戴手套用挴指及食指撕掉就得。2斤魚大約4飯碗湯。

#米媽靚湯
#全家人特別米花最愛既媽咪心機魚湯


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Sici Chong 絲房菜廚房作者 自小負責家人三餐,跟父親學得一手傳統福建菜。喜歡煮,喜歡吃,把握每個機會學習不同地方的菜式,希望可以令吃的人從食物中感受到愛。 Sici’s Kitchen Just to let you know a bit more….the author of Sici Kitchen is a person.. l Who was the family chef since she’s a little girl… l Who learned the essence of traditional FuJian recipes from her father when she was little… l Who likes to cook as much as to taste when she was little.. l Who will never miss any chance to learn recipes of other cultures since she was little... and l Who wishes her food can fill everyone with love in harmony whenever possible.
開設專頁及網誌分享不同類型食譜及育兒心得,親子旅遊,生活分享; 成人?
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