<h3><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>｜番茄魚片 ｜</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b>▼</b></b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""></p></h3> <h3><strong style="font-size: 17px;">食材<br><br><h3>原料：番茄2個，魚片100克，豆腐1盒，番茄醬2湯匙，姜片3片，大蒜，蔥花適量</h3><br><h3>調(diào)料：料酒2茶匙，淀粉1茶匙，胡椒粉少量，鹽適量，油。</h3><br><h3><b>做法</b></h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">1.番茄提前用開水燙過，去掉外皮，切成塊。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2.魚片用料酒、淀粉和少量胡椒粉、鹽腌制。將鍋燒熱，放入2湯匙（30ml）左右的油，放入姜片和蒜末炒香、 放入番茄塊炒香、 加入番茄醬一起炒。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">3.加入適量開水煮開、 豆腐切成片，放入煮開、 放入魚片煮變色即可，加鹽調(diào)味。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>｜ 香椿拌魚片 ｜</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b><b>▼</b></b></b><br></p><h3><b>食材</b></h3><br><h3>原料：鮮香椿芽100克，金針菇150克，凈草魚肉300克，鹽2克，味精2克，料酒2克，蒜泥8克，淀粉15克，野山椒碎5克，蛋清1個，自制料汁50克，色拉油50克。</h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">自制料汁：將2克鹽、2克味精、2克白糖、2克雞精、5克料酒、5克姜汁、15克生抽、15克香醋攪拌均勻即可。<br></p><h3><b>做法</b></h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">1.香椿芽汆水切碎備用，魚肉片成薄片用鹽、味精、料酒、蛋清、淀粉攪拌上漿備用。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2.金針菇汆水后裝盤，魚片余熟放在金針菇上澆入自制料汁，撒上蒜泥、野山椒碎、香椿碎淋上六成熱色拉油即可。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">菜菜提醒：香椿一定要汆水，可除去苦澀，顏色不易發(fā)黑。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>｜ 紅燒財魚片 ｜</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b><b>▼</b></b></b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:=""></p></b></h3> <h3><br></h3><h3><b>食材</b></h3><br><h3>原料：魚，胡蘿卜，</h3><br><h3>調(diào)味料：酒，蔥、蒜、辣椒、豬油、調(diào)味料各少許。<br><br></h3><br><h3><b>做法</b></h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">1.將魚洗凈、切塊。放入熱油鍋內(nèi)先煎煎至魚皮呈黃色見硬時，把魚撈出。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2.鍋內(nèi)加熟豬油、酒蔥、蒜、辣椒、和胡蘿卜，再加調(diào)味料煸炒，再放入肉清湯燒開，將魚放入。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">3.小火燜燒十分鐘左右，魚肉熟汁呈膠狀后，加味精并晃動，使鹵汁裹包魚塊，即成。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>｜ 醋溜魚片 ｜</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b><b>▼</b></b></b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""></p> <h3><br><br><br></h3><h3><b>食材</b></h3><br><h3>原料：魚片，蔥姜，</h3><br><h3>調(diào)料：料酒，醋，油，鹽，生粉。</h3><br><h3><b>做法</b></h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">1.從魚中斷洗凈，剔骨，去皮，切片。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2.在魚片里，加少量鹽、料酒、生粉、蔥姜花，用手攪拌均勻。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">3.炒鍋燒熱，倒入適量油，然后把處理好的魚片倒進去翻炒。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">4. 魚片變成白色后加少量醋，加小半碗水繼續(xù)翻炒，期間根據(jù)實際情況酌量加鹽。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">5.湯汁基本收干，魚肉嫩而不散的時候起鍋裝盤。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>| 涼拌魚片 |</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b><b>▼</b></b></b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:=""></p> <h3><br></h3><h3><b>食材</b></h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">原料：草魚1000克，胡蘿卜100克，雞蛋清30克，香菜10克，植物油15克，姜5克，花椒5克<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">調(diào)料：鹽4克，淀粉5克，白砂糖3克，味精2克。<br></p><h3><b>做法</b></h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">1.將草魚收拾干凈，剔骨，取魚肉切片。放入碗中，倒入雞蛋清、淀粉，少許水，抓勻。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2.放入沸水鍋中煮浮即撈，晾涼。胡蘿卜洗凈，切絲。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">3.香菜擇洗干凈，切段。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">4.鍋中倒入油燒至六成熱，放入花椒炒香，撈出花椒不要，制成花椒油。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">5.將胡蘿卜絲、姜絲、香菜段撒在熟魚片上，加入花椒油、鹽、白酒、味精，拌勻即可。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>｜ 培紅魚片 ｜</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b><b>▼</b></b></b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:=""></p> <h3><br></h3><h3><b>食材</b></h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">原料：鱖魚250克，冬筍50克，雞蛋清25克，淀粉13克，腌雪里蕻25克，<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">調(diào)料：黃酒10克，豬油30克，鹽1克，味精1克。<br></p><h3><b>做法</b></h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">1.鱖魚肉先切成4 厘米長的段，再順絲片成寬2 厘米、厚0.1 厘米的片。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2.魚片放在碗中，加入精鹽、雞蛋清、味精，用濕淀粉10克（淀粉5克加水）上漿。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">3.培紅菜（腌雪里蕻）切成末。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">4.炒鍋置旺火，下入熟豬油，燒至四成熱，把魚片放入鍋內(nèi)，劃散，至魚片發(fā)白時撈出。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">5.炒鍋內(nèi)留底油，回置火上，投入培紅菜末和熟筍片煸炒，烹入黃酒，加進清湯，再將魚片落鍋燒沸，加入味精、用濕淀粉勾芡，淋上熟豬油即成。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>｜蔥燒土魠魚 ｜</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b><b>▼</b></b></b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""></p> <h3><br></h3><h3><b>食材</b></h3><br><h3>原料：土魠魚1片、姜20克、青蔥2根、紅辣椒1根、米酒1小匙、</h3><br><h3>調(diào)料：鹽、白胡椒粉、太白粉2大匙、醬油膏、醬油、雞粉、砂糖、芝麻香油1小匙。<br><br></h3><br><h3><b>做法</b></h3><br><h3>1. 將土魠魚片洗凈，再加入腌料所有材料腌漬約10分鐘，再沾上太白粉備用。</h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2. 姜切片、青蔥切絲和紅辣椒切絲備用。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">3. 取炒鍋，加入1大匙色拉油，再加入做法2的辛香料以中火爆香。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">4. 再加入所有調(diào)味料燴煮一下，最后再加入做法1的土魠魚片，煮至上色略收汁即可。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>｜ 蒜味蒸鱈魚｜</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b><b><b>▼</b></b></b></b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""></p> <h3><br></h3><h3><b>食材</b></h3><br><h3>原料：鱈魚1片、蒜頭5粒、紅辣椒1根、青蔥1根、姜、香油、</h3><br><h3>調(diào)料：鹽、白胡椒粉、醬油。</h3><br><h3><b>做法</b></h3><br><h3>1. 將鱈魚洗凈備用。</h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2. 再將姜、蒜頭、青蔥和紅辣椒都切成碎狀備用。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">3. 將做法2的所有辛香料與所有的調(diào)味料拌勻。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">4. 將做法1洗好的鱈魚放入磁盤中，倒入做法3的調(diào)味料。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">5. 最后將做法4放入蒸籠里，以大火蒸約8分鐘即可。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b>｜ 避風(fēng)塘炒魚 ｜</b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""><b><b><b><b><b>▼</b></b></b></b></b><br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" text-align:="" word-wrap:=""></p> <h3><br></h3><h3><b>食材</b></h3><br><h3>原料：鯛魚2片、蒜頭120克、青蔥2根、紅辣椒1根、</h3><br><h3>調(diào)料：米酒、鹽、白胡椒粉、太白粉、豆豉、鹽、白胡椒粉、芝麻香油、辣油。<br><br></h3><br><h3><b>做法</b></h3><br><h3>1. 將鯛魚片切成條狀，再加入腌料所有材料腌漬約10分鐘，再放入190℃的油鍋中炸成金黃色，撈起備用。</h3><br><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">2. 蒜頭、青蔥和紅辣椒都切成碎狀備用。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">3. 取炒鍋，加入1大匙色拉油，再加入做法2的辛香料，以中火爆香。<br></p><p background-color:="" border-box="" box-sizing:="" break-word="" hiragino="" microsoft="" sans="" word-wrap:="">4. 再加入所有調(diào)味料燴煮一下，最后再加入做法1炸好的魚片，輕輕翻炒均勻即可。<br></p><h3><b><strong border-box="" box-sizing:="" break-word="" font-size:="" hiragino="" line-height:="" microsoft="" sans="" word-wrap:=""><b><b><b><b>▼</b></b></b></b></b></b></h3><strong border-box="" box-sizing:="" break-word="" font-size:="" hiragino="" line-height:="" microsoft="" sans="" word-wrap:=""><br><h3></h3></b> <h3><br></h3><h3><b>食材</b></h3><br><h3>原料：鴉片魚肉200克，黑海膽1只，青豆5克。<br><br>調(diào)料：蜆子湯100克，蛋清30克，玉米淀粉15克，蔥油5克，蒜末6克，濕淀粉3克，花椒油2克，A料（鹽3克，味精1克，胡椒粉2克），色拉油1千克（約耗30克）。</h3><br><h3><b>做法</b></h3><br><h3>1、鴉片魚肉改刀成4×2.5×0.3厘米的片，掛蛋液，拍玉米淀粉，入四成熱油鍋，滑熟撈出；黑海膽取肉。</h3><br><h3>2、另起鍋，入蔥油燒熱，蒜末爆香，加入蜆子湯、A料、青豆燒開，入魚片，濕淀粉勾芡，入海膽肉，淋花椒油，裝盤即可。</h3><br><h3><b><strong border-box="" box-sizing:="" break-word="" hiragino="" line-height:="" microsoft="" sans="" word-wrap:=""><b><b><b><b>▼</b></b></b></b></b></b></h3><strong border-box="" box-sizing:="" break-word="" hiragino="" line-height:="" microsoft="" sans="" word-wrap:=""><br><h3></h3></b> <h3><br></h3><h3><b>食材</b></h3><br><h3>主料：草魚片300克</h3><br><h3>調(diào)輔料：泡發(fā)的木耳50克、香糟酒100克、毛湯80克、白糖25克、姜汁、料酒、鹽蛋清、淀粉、色拉油</h3><br><h3><b>做法</b></h3><br><h3>1、魚片上漿：草魚片300克加料酒、鹽入底味，然后加入蛋清、淀粉抓勻，上一層薄漿。</h3><br><h3>2、鍋下寬油燒至五成熱，下魚片滑至變白成熟，撈出控油，并用清水沖掉多余油分。</h3><br><h3>3、泡發(fā)的木耳50克汆水，入盤墊底。鍋下香糟酒100克、毛湯80克、白糖25克、姜汁、鹽各少許燒開，放入魚片稍微煨一下，勾芡，淋明油出鍋裝盤即可。<br><br></h3><br><h3>此菜中的魚片是潔白舒展的，不能翻卷，所以滑油時溫度不要太高。其次，此菜不是半湯菜，而是一道溜汁菜，盤中要有一層糟汁但又不能太多，色澤淺黃透亮。第三，此菜加熱時間不可太長，否則糟香味容易揮發(fā)。</h3><br><h3><b><strong border-box="" box-sizing:="" break-word="" hiragino="" line-height:="" microsoft="" sans="" word-wrap:=""><b><b><b><b>▼</b></b></b></b></b></b></h3><strong border-box="" box-sizing:="" break-word="" hiragino="" line-height:="" microsoft="" sans="" word-wrap:=""><br><h3></h3></b> <h3><br></h3><h3><b>食材</b></h3><br><h3>主料：草魚2斤，豆腐花，黃酒、鹽、蛋清、淀粉、蔥、姜、蒜末適量</h3><br><h3>輔料：朝天椒，花椒，郫縣豆瓣醬，料酒1大勺，生抽1小勺，糖1小勺，鹽，炒熟花生米各適量</h3><br><h3><b>做法</b></h3><br><h3>1、魚宰殺洗凈。緊貼魚骨將魚身的肉片下，魚肉斜片成大薄片，放黃酒、鹽、蛋清和淀粉抓勻，腌制10分鐘左右。</h3><br><h3>2、魚頭、魚骨熬成魚湯待用。蔥、姜、蒜切末，朝天椒切小段，郫縣辣豆瓣醬剁細，炒熟的花生米略搟碎備用。</h3><br><h3>3、鍋中放油，小火炒香花椒先撈出，再放入朝天椒炸香撈出待用。</h3><br><h3>4、油鍋中放入姜、蒜末煸炒爆香，下入郫縣辣豆瓣醬煸出紅油，加入魚湯燒開，烹入黃酒、醬油，再放入糖和一點點鹽調(diào)好味道。</h3><br><h3>5、將腌好的魚片一片片地放入，煮約一兩分鐘至魚片變白后即可關(guān)火。豆腐花用勺子平挖成一片片的大片放入一個容器中（鍋子或者深盆都行）。</h3><br><h3>6、把煮好的魚片連湯汁一起倒入鋪好豆花的鍋中，撒上花生仁、蔥花、蒜末和之前炒香的辣椒段。燒熱湯勺里的油（冒煙）澆在上面即可。</h3> <p style="font-family: -webkit-standard; white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto;">【 ???? ???? 往期精彩：????<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961);">?? ?? 】</span></h3><p style="font-family: -webkit-standard; white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto;"></h3><p style="font-family: -webkit-standard; white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto;"><a href="http://www.kamkm888.com/1ghzrian" target="_blank" class="link"><span class="iconfont icon-iconfontlink"> </span>【美食】抗氧化食物總結(jié)， 自然對抗身體老化就靠這些食物</a><br></h3><p style="font-family: -webkit-standard; white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto;"><a href="http://www.kamkm888.com/1wy2oem3" target="_blank" class="link"><span class="iconfont icon-iconfontlink"> </span>【美食】降血糖最有效的幾種食物，讓我們把血糖“吃”下去</a><br></h3><p style="font-family: -webkit-standard; white-space: normal; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: auto;"><a href="http://www.kamkm888.com/1xftbczg" target="_blank" class="link"><span class="iconfont icon-iconfontlink"> </span>【美食】春天十大黃金野生菜及野菜三大禁忌</a><br></h3>