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【三餸一湯】辣醬蒸比目魚豆腐

蘋果日報 2020/03/28 07:00

食譜蔬菜豆類30-60分鐘

材料:
比目魚250克
板豆腐200克
葱2條
薑2片
紅椒1隻
蒜頭3粒
醃料:
胡椒粉少許
紹酒少許

醬汁:
辣豆瓣醬2湯匙
生抽1湯匙
老抽1茶匙
紹酒1茶匙
糖半茶匙
做法:
1.
比目魚抹乾水,撒胡椒粉,加紹酒醃。薑切粒,蒜頭切碎,辣椒切絲,切葱花。豆腐切厚件。
2.
碗中加醬汁材料拌勻,加蒜和薑。先在蒸碟鋪上豆腐,放上比目魚,淋上醬汁,隔水蒸18分鐘。
3.
取出魚,放上辣椒和葱花,灒滾油。

Steamed sole and tofu with spicy sauce
Ingredients:
Sole 250g
Hard tofu 200g
Green onion 2 pcs
Ginger 2 slices
Red chili 1 pc
Garlic 3 cloves
Marinade:
Pepper Little
Shao Xing wine Little
Sauce:
Chili bean paste 2 Tablespoons
Soy sauce 1 Tablespoon
Dark soy sauce 1 teaspoon
Shao Xing wine 1 teaspoon
Sugar ½ teaspoon
Steps:
1.
Pat dry fish. Marinate fish with pepper and Shao Xing wine. Dice ginger. Shred garlic, red chili and green onion. Cut tofu in thick pieces.
2.
Mix chili bean paste, soy sauce, dark soy sauce, Shao Xing wine and sugar as sauce. Stir with garlic and ginger. Put tofu on plate, then put on sole and sauce. Steam for 18 minutes.
3.
Take out the fish. Put on red chili and green onion. Pour in boiling oil.
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比目魚先用廚紙印乾水。
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撒入胡椒粉及紹酒醃勻。
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板豆腐切厚件。
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混和醬汁淋上豆腐和比目魚。
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比目魚豆腐隔水蒸18分鐘。
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