-
Notifications
You must be signed in to change notification settings - Fork 10.3k
Add豉汁蒸白鱔 recipe with detailed ingredients, instructions, and tips #1623
New issue
Have a question about this project? Sign up for a free GitHub account to open an issue and contact its maintainers and the community.
By clicking “Sign up for GitHub”, you agree to our terms of service and privacy statement. We’ll occasionally send you account related emails.
Already on GitHub? Sign in to your account
Merged
Merged
Changes from 2 commits
Commits
File filter
Filter by extension
Conversations
Failed to load comments.
Loading
Jump to
Jump to file
Failed to load files.
Loading
Diff view
Diff view
There are no files selected for viewing
Loading
Sorry, something went wrong. Reload?
Sorry, we cannot display this file.
Sorry, this file is invalid so it cannot be displayed.
This file contains hidden or bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
Original file line number | Diff line number | Diff line change |
---|---|---|
@@ -0,0 +1,84 @@ | ||
# 豉汁蒸白鱔的做法 | ||
|
||
 | ||
|
||
预估烹饪难度:★★★ | ||
|
||
## 必备原料和工具 | ||
|
||
- 白鱔(白鳝) | ||
- 豆豉 | ||
- 蒜头 | ||
- 姜 | ||
- 葱 | ||
- 生抽 | ||
- 老抽 | ||
- 糖 | ||
- 麻油 | ||
- 生粉(可选) | ||
- 红椒(可选,装饰用) | ||
|
||
### 工具 | ||
|
||
- 蒸锅或电蒸炉 | ||
- 耐热盘(适合蒸的盘子) | ||
- 刀和砧板 | ||
- 小碗(调酱汁用) | ||
|
||
## 计算 | ||
|
||
一人份量 | ||
|
||
每份: | ||
|
||
- 白鱔 250g (约一条小白鱔,已去内脏并切成段) | ||
- 豆豉 1 汤匙 | ||
- 蒜头 2 瓣 (剁碎) | ||
- 姜 3 片 (切丝) | ||
- 葱 1 根 (切段或丝) | ||
- 生抽 1.5 汤匙 | ||
- 老抽 0.5 茶匙 | ||
- 糖 0.5 茶匙 | ||
- 麻油 0.5 茶匙 | ||
- 生粉 1 茶匙 (可选,用于腌制) | ||
- 水 1 汤匙 (调酱汁) | ||
- 红椒 少许 (切丝,装饰用) | ||
|
||
## 操作 | ||
|
||
1. **检查与清洗白鱔**: | ||
- 购买时已请鱼贩去内脏、刮去黏液并切成约 5 厘米长的段。 | ||
- 回家后检查白鱔,冲洗干净,确保无残留黏液或杂质。 | ||
- 可选:用少许盐和 1 茶匙生粉轻搓白鱔段,腌制 5 分钟后冲洗干净,去腥并增加嫩滑口感。 | ||
|
||
2. **准备酱汁**: | ||
- 在小碗中混合 1 汤匙豆豉、2 瓣蒜末、1.5 汤匙生抽、0.5 茶匙老抽、0.5 茶匙糖、0.5 茶匙麻油和 1 汤匙水,搅拌均匀。 | ||
- 若喜欢更浓郁的豉汁,可多加 0.5 汤匙豆豉。 | ||
|
||
3. **摆盘**: | ||
- 将已切好的白鱔段平铺在耐热盘中,尽量不重叠。 | ||
- 将姜丝均匀撒在白鱔上。 | ||
- 将调好的豉汁均匀淋在白鱔上。 | ||
|
||
4. **蒸制**: | ||
- 在蒸锅或电蒸炉中加入适量水,烧开至沸腾。 | ||
- 将装有白鱔的盘子放入蒸锅,盖上锅盖。 | ||
- 用中大火蒸约 8-10 分钟 (视白鱔段大小调整时间),至白鱔熟透但不过老 (肉质变白,无血水)。 | ||
|
||
5. **装饰与完成**: | ||
- 蒸好后取出,撒上葱丝和红椒丝 (可选) 作装饰。 | ||
- 可再淋少许热麻油提升香气。 | ||
- 趁热上桌,搭配白饭享用。 | ||
|
||
## 附加内容 | ||
|
||
- **注意事项**: | ||
- 确保白鱔新鲜,购买时选择活鱼,肉质更鲜嫩。 | ||
- 鱼贩切段时可指定长度 (约 5 厘米为宜),方便蒸制和食用。 | ||
- 蒸制时间不宜过长,以免白鱔肉质变韧。 | ||
|
||
- **变种做法**: | ||
- 可加入少许辣椒或 XO 酱,增加辣味和层次感。 | ||
- 若喜欢更软嫩的口感,可在腌制时加入少许米酒。 | ||
|
||
如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull Request。 |
Add this suggestion to a batch that can be applied as a single commit.
This suggestion is invalid because no changes were made to the code.
Suggestions cannot be applied while the pull request is closed.
Suggestions cannot be applied while viewing a subset of changes.
Only one suggestion per line can be applied in a batch.
Add this suggestion to a batch that can be applied as a single commit.
Applying suggestions on deleted lines is not supported.
You must change the existing code in this line in order to create a valid suggestion.
Outdated suggestions cannot be applied.
This suggestion has been applied or marked resolved.
Suggestions cannot be applied from pending reviews.
Suggestions cannot be applied on multi-line comments.
Suggestions cannot be applied while the pull request is queued to merge.
Suggestion cannot be applied right now. Please check back later.
Uh oh!
There was an error while loading. Please reload this page.