不用火锅底料的火锅,好吃不上火,鲜鲜鲜
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鲫鱼:1条 豆腐:1块 火锅料:蛤蜊、蟹棒、各种鱼丸、西兰花 葱姜、泡椒 配料 食用油、盐、胡椒粉 -Step1- 鲫鱼处理干净后再表面切几刀方便入味 接着撒上半勺盐,用手抹匀 ▲适量胡椒粉,同样每个部位都抹到,腌制10分钟; -Step2- 蛤蜊表面洗干净后加入2勺盐 ▲倒入温水让蛤蜊吐沙,浸泡20分钟; -Step3- 锅中放入2勺油烧到最热,放入腌制好的鲫鱼,小火煎 底面煎金黄后翻面 另一面煎半分钟后推至一边,放入姜片爆香 姜片出香味后放入切碎的泡椒,炒干泡椒表面的水分 ▲然后倒入热水没过鲫鱼,放入葱结; -Step4- 盖上锅盖大火煮10分钟;这样可以把鱼汤煮白; 10分钟后打开锅盖,根据咸淡加入2勺盐,夹出葱结 放入豆腐 ▲下入蟹棒和各种丸子,放入蟹味菇,保持大火; -Step5- 再次煮开后放入西兰花,蛤蜊 大约再煮2分钟 ▲煮到蛤蜊全部开壳就可以开吃啦。 -Step6- ▲用鲫鱼汤做汤底,味道相当鲜美,火锅的烫菜可以根据自己的喜好增减,冬天来一份这样的火锅浑身都暖了。 更多美食视频欢迎苯丁酸氮芥十月中科白癜风专家会诊 |
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