这是一款我家上桌率很高又操作简单的菜。虽然主角鳓鱼很美味,但每次上桌配角蒸蛋的文章" target="_blank" >蒸蛋先光盘。友友们猜这是为什么呢?😀😀😀
Fresh and delicious steamed sole and eggs. This is a dish with high table rate and simple operation. Although the main course is delicious, steamed eggs are eaten before serving. Friends guess why?
用料
鳓鱼 | 1条 |
鸡蛋 | 2个 |
生姜 | 3片 |
京葱 | 1段 |
盐 | 9克 |
料酒 | 1勺 |
色拉油 | 1勺 |
1、将鳓鱼去内脏洗净抹5克盐,鱼肚子里塞上生姜、葱,再浇上料酒腌半小时以上。
2、腌制好鱼后,冲洗一下,重新抹4克盐,向蒸鱼盘中敲两个鸡蛋。浇上色拉油。上锅蒸12分钟即可。
3、哈哈,记得先吃蛋,手慢无。😜😜😜