酱香毛豆茄段烩鱼块

作者： 爱在厨房zzy

夫家在沿海城市。在嫁给先生之前，对鱼的做法了解止于：红蛲、清蒸、油炸。去夫家第一天吃的鱼居然是大白菜白烧带鱼，居然蛮好吃的。自从那次开了脑洞，之后觉得什么食材都可以和鱼一起烧。现在正值夏日，天气炎热，身体里盐份流失较快，今天就来个重口味的用豆瓣酱烧鱼块。选了毛豆和茄子来配。嗯，菜品酱香浓郁入味，鱼块嫩，茄子软，毛豆脆。盛盘之后，突然又想试一下西式摆盘，不管老外同不同意，来，上菜，米饭加倍⋯⋯ My husband lives in a coastal city. Before marrying my husband, I learned about fish: steamed, steamed and fried. The fish eaten on the first day at my husband's house was actually Chinese cabbage braised ribbon fish, which was delicious without soy sauce. Since that experience, I feel that any food can be cooked with fish. It's summer now. It's hot. Salt runs off quickly，Make a heavy-tasting dish today and cook fish with bean paste. Mao bean and eggplant were selected to match. Well, the dishes are full of sauce, tender fish, soft eggplant and crisp edamame. After serving the dish, I suddenly want to try the Western-style pendulum again. No matter whether foreign friends agree or disagree, come, serve, double the rice.

用料

• 鲢鱼尾 350克
• 茄子 1个
• 色拉油 5勺
• 豆瓣酱 40克
• 生姜 3片
• 葱 1根
• 醋 10毫升
• 料酒 2勺
• 生抽 1勺
• 蒜瓣儿 10个
• 糖 5克
• 毛豆米 60克

酱香毛豆茄段烩鱼块的做法步骤

步骤 1

1、将鱼尾切1.5公分厚的鱼块。

步骤 2

2、准备豆瓣酱40克。

步骤 3

3、将色拉油烧热，加豆瓣酱炒香，加生姜，葱花再炒1一2分钟，放入鱼块，不用动锅铲，鱼块在锅烧2分钟后加水。

步骤 4

4、加水面与鱼块齐平。大火烧滚后，加醋，加料酒，加白糖。烧3分钟后加生抽和茄段（茄子切1.5公分厚，4公分长）。中小火锅盖上烧5分钟，开锅盖转大火加入毛豆米，收汁，待汤汁粘稠加拍好的蒜瓣，1分钟后盛盘。

步骤 5

5、菜品酱香浓郁入味，鱼块嫩，茄子软，毛豆脆。

展开全部

步骤 6

步骤 6

6、然后又来了个西式摆盘。不管老外同不同意，来，上菜，米饭加倍⋯⋯

菜谱创建时间：2019-07-10 23:45:14