【GWZFOOD】薑蔥爆白鱔 少鹽低鈉去泥味


白鱔即鰻魚,是淡水魚,野生的白鱔先在海中產卵育苗,再移居河流生長,所以肉質肥美之中又夾雜泥味。

勁薑去泥味

日本人用上濃濃的蒲汁燒鰻魚,廣東人偏好蒜蓉豉汁蒸蟠龍鱔,皆是利用濃味醬汁蓋過鱔肉的泥味;兩款做法都惹味,但的確係鹹啊!

以下我的做法,由醃魚的步驟已加上大量薑粒和胡椒粉,自然夠曬薑僻走泥味,調味上就可以輕手一點了,少鹽低鈉呈現白鱔應有的魚油香味!

材料:

白鱔(切粗件)、生薑(切片和切碎)、大蒜(切碎和丁香片)、蔥、青蔥、白胡椒、醬油、紹辛酒、魚露、糖、油、粟粉。

做法:

Marinate the eel with pepper, fish sauce, sugar, ginger juice, minced ginger and garlic for at least an hour.

Dry with paper towels, and pat cornstarch on both sides of the eel and deep fry quickly – place aside.

In a high temperature keeping or clay pot add oil and fry up a lot of ginger slices, then add in the peeled garlic cloves and the white parts of the spring onions.

Add in the eel, stir fry together and season with Shaoxin wine, dark and light soy sauce and sugar.

Add water and cover for a few minutes. Add the remaining greens of the spring onions in, stir fry into the dish and plate.

Done.

Tips:
• Lots of ginger slices are required for the dish to be aromatic, as this is the essence
• It is possible to not deep fry the eel with cornflour and oil but the eel may break very easily once stir fried.

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

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