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材料:黄鱼1条?胡萝卜半根?豌豆50克?香葱1根?姜1块?大蒜4瓣?料酒2汤匙(30ml)?盐2茶匙(10克)干淀粉2汤匙(30克)番茄酱4汤匙(60ml)?清水100ml?糖2汤匙(30ml)?水淀粉2汤匙(30ml)白醋1汤匙(15ml)做法:1)黄鱼去鳞,去鳍,去除内脏,洗净后在鱼身双面切几刀,用1茶匙盐和料酒腌制30分钟。2)豌豆洗净,胡萝卜去皮切丁,香葱,姜和大蒜都切碎备用。3)将腌制好的鱼双面拍上干淀粉,锅中倒入宽油,油8成热时,放入锅中,炸至双面金黄捞出沥干油分后放入盘中摆好。4)平底锅中倒入少许油,将葱姜蒜碎编出香味后,倒入胡萝卜丁和豌豆炒2分钟,加入番茄酱,另1茶匙盐,白糖和清水,淋入白醋,煮开后调入水淀粉勾芡。5)将炒好的糖醋汁淋在鱼身上即可。超级�嗦:**不用黄鱼,也可以用鲤鱼,桂鱼,草鱼等来替代
类别:水产鱼类
制作方法:
**如果觉得油炸废油,不妨换成用平底锅将鱼双面煎成金黄色,口感基本一致。 **如果你喜欢鱼尾巴翘翘的,在煎炸的过程中,可以将鱼尾放在锅边上,这样煎炸好后,就可以形成一个自然弯曲的形状,比一条直愣愣的鱼,看起来更有造型感一些。 **炸鱼剩下的油会有点腥味,加热后沿着锅边缓缓的倒入1茶匙醋,即可去除腥味。为了煎炸后的油能还原清亮的,还可以炸一下米饭,炸好后将米饭捞出,油就干净多了。但不建议大家将油反复使用超过2次。 **白醋最好能最后放,否则放的太早,在加热过程中挥发太多,酸味不足。 Sweet-and-Sour Yellow Croaker Ingredients: Yellow croaker: 1 Carrot: a half Pea: 50g Chive: 1 Ginger: 1 Garlic: 4 cloves Seasonings: Cooking wine: 2 soupspoon(30ml) Salt: 2 teaspoon(10g) Starch(dry): 2 soupspoon(30g) Tomato paste: 4 soupspoon(60ml) Water: 100ml Sugar: 2 soupspoon(30ml) Liquid starch(starch mix with cold water): 2 soupspoon(30ml) White Vinegar: 1 soupspoon(15ml) Directions: 1)Remove the fish scale, fins, and thoroughly gill the yellow croaker, then wash it and marinade with some salt(1 teaspoon) and cooking wine for 30 minutes; 2)Wash the peas, peel off and chop the carrot into very small dices, and finely chop the chive, ginger, and garlic cloves; 3)Put on some dry starch at each side of the marinaded yellow croaker; Pour enough oil into a wok, put in the starch-covered yellow croaker when the oil is very hot (8/10 heat), fry it until golden; Take out it, filter the excess oil, and then place it in a plate; 4)(To make the sweet-and-sour sauce)Pour a little oil into a pan, stir-fry the chive, ginger, and garlic until the smell comes out; Add in the carrot dices and peas, stir-fry for 2 minutes; Add in the tomato paste, the rest 1 teaspoon salt, sugar and water, after boil, pour in the liquid starch and finally the white vinegar; 5)Pour this ready hot sweet-and-sour sauce onto the fried yellow croaker. Finish
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