【590期 趣味食譜】魚香魚柳
發佈時間：00:00 2021-09-16 HKT
魚香魚柳（4人份）
魚香茄子是家常菜，以煎香魚柳代替茄子，加入雲耳增添口感，更加滋味。
| 材料 | Ingredients |
| 龍脷柳 1塊 | Sole fillet 1 piece |
| 雲耳 20克 | Cloud ear fungus 20g |
| 葱花 1湯匙 | Chopped spring onion 1 tbsp |
| 蒜（切碎） 1粒 | Garlic（chopped） 1 clove |
| 豆瓣醬 1湯匙 | Chili bean paste 1 tbsp |
| 生粉 適量 | Cornflour to coat |
| 油 4湯匙 | Oil 4 tbsp |
| 龍脷柳醃料 | Marinade for sole fillet |
| 鹽 1/2茶匙 | Salt 1/2 tsp |
| 生粉 2茶匙 | Cornstarch 2 tsp |
| 麻油 少許 | Sesame oil a dash |
| 胡椒粉 少許 | Pepper powder a few shakes |
| 蛋 1隻 | Egg 1 pc |
做法 Method
Step 1: 龍脷柳洗淨及切塊。Rinse the sole fillet, then cut into pieces.
Step 2: 加入醃料，醃十五分鐘。Add the marinade and marinate for 15 minutes.
Step 3: 把醃過的魚塊撲上生粉。Coat the marinated sole with cornstarch.
Step 4: 雲耳以水浸軟。Soak the cloud ear fungus in water until soft.
Step 5: 雲耳撕碎，備用。Tear the cloud ear fungus into pieces and set aside.
Step 6: 在鑊內燒熱四湯匙油，放入魚柳煎香，取出。Heat 4 tbsp oil in a wok, add the fish fillet and pan-fry until fragrant, remove.
Step 7: 加入葱碎、蒜碎及豆瓣醬炒香。Add the chopped spring onion, garlic and chili bean paste, fry until fragrant.
Step 8: 龍脷柳回鑊，加入雲耳炒勻，即成。Return the sole fillet, add the cloud ear fungus and stir well. Serve.
小貼士 Tips
魚柳放進油鑊時，不要立即炒動，以免黏底。When pan-frying the fish fillets, don't move them immediately as to avoid sticking to the wok.
文：Joanne Poon 潘行莊（By Joanne Stylish Baking烹飪學校的創辦人，擁有多年教授烹飪經驗及專業烘焙資歷，曾編著多本蛋糕甜品食譜。）
圖：星島圖片庫
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