炸鱼米粉汤Fried Fish Bihun Soup

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    152

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    小贴士: 1. 米粉不需要浸泡,以免米香味流失。 2. 慢火焖煮可以让鱼汤的鲜味渗透米粉内,融合了米香,让这道菜起到了美味的效果。 3. 炸过的鱼鳞和鱼骨经过高温的烹制,让蛋白质散发了氨基酸而让汤变成奶白色的高汤,让味蕾更容易吸收到鲜美的味道。

    Step 1

    把鱼破肚子取肠鳃洗净 不必去鳞,破两边,涂盐备用。Gut and clean the fish leaving them whole but keep the scales, cut the fish halfway through the fish to the central bone, marinate with salt for later use.

    Step 2

    洋葱、青瓜或其它蔬菜切拇指头大洗净备用。Cut onions, cucumbers or vegetables with thumbs size for later use.

    Step 3

    开大火滚油,把鱼抹干水分后投入油锅内炸金黄色,捞起沥干油备用。Heat the oil, place the fish into the wok after wipe dry and fry until golden brown, remove and drain the oil for later use.

    Step 4

    锅底留少许油,热锅爆香姜葱,把鱼回锅,下热水/热汤大火煮沸10分钟呈奶白色。Leave some oil to sauté ginger and onion, return the fish into the wok, pour in hot water/hot stock over high heat for 10 minutes until turns to milky white.

    Step 5

    把洗净的米粉放入汤锅,大火煮滚后转小火煮软即可调味上桌。Put the washed thick Bihun into the pot and bring to a boil, then turn to low heat and cook until soft, then season and serve.

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