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知味丨隐藏在江湖中的那种味道

作者:文 | 远近 图片 | 四川烹饪杂志社、网络 来源:远近文化 发布时间:2020-07-28


知生活百媚  品人间百味

Know life is full of charm  Taste the world


N E W   A R R I V A L

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酸菜鱼:四川烹饪杂志社提供





酸菜鱼:隐藏在江湖中的那种味道



江湖传言,

这道菜,

是重庆江湖菜的开路先锋。


它的来源,

历来众说纷纭,

如江湖大侠的身世一般

扑朔迷离。



最辉煌的岁月

在上个世纪90年代,

川渝两地几乎

大大小小的餐馆

都有它的一席之地。


它那酸辣可口的滋味,

留住了多少往来的心,

安抚了多少离家之人!



知味菜谱


酸菜鱼

28 July 2020

  原料:

  • 草鱼1条(约1000克)、泡青辣椒160克、自制酸菜100克、蒜瓣25克、红小米椒15克、料酒、盐、胡椒粉、味精、鸡精、生粉、鲜汤、葱花、蒜泥、猪油各适量、鸡蛋2个。


    制法:

  • 1、宰杀好的草鱼,斜刀片成大薄片。

  • 2、把自制酸菜切成小节,蒜瓣切颗粒,泡青辣椒切成末,均待用。另把改好刀的鱼肉片纳入盘中,加入鸡蛋清,放人少许的盐、味精、鸡精、胡椒粉、料酒、生粉拌匀,腌渍待用。

  • 3、往锅里加人适量的猪油烧热,下蒜颗、酸菜碎、红小米椒圈炒香,掺入适量的鲜汤烧沸,下鱼头、鱼骨块,小火熬制3分钟至熟,用漏勺舀起来,盛人盘中垫底,并舀入少许汤汁。

  • 4、接着往汤锅里下码好味的鱼片煮一会儿,等到鱼片九分熟时,快速起锅装盘,在其面上撒些葱花,并放些蒜泥。

  • 5、往净锅里加入适量的猪油烧热,加泡青辣椒末爆香,起锅浇在盘中鱼上,借高温热油炝香盘中的葱花和蒜泥,并使鱼片熟,撒些葱花点缀,即可上桌。

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