【571期趣味食谱】榄角椰菜炒鲮鱼滑

其他

更新时间：19:58 2021-05-04 HKT
发布时间：00:00 2021-05-06 HKT

椰菜和鲮鱼滑加入榄角简单炒制，即成佐饭的好菜。

材料	Ingredients
鲮鱼肉 6両	Minced dace 6 teals
陈皮（浸软剁碎） 1/8片	Dried tangerine peel（soaked and minced） 1/8 slice
椰菜 300克	Cabbage 300g
榄角（剁碎） 2汤匙	Preserved olive（chopped）2 tbsp
蒜头 1粒	Garlic 1 clove
绍兴酒 1汤匙	Shaoxing wine 1 tbsp
麻油 1茶匙	Sesame oil 1 tsp
油适量	Oil some

调味料	Seasoning
盐1/2茶匙	Salt 1/2 tsp
生粉2茶匙	Cornflour 2 tsp
水2汤匙	Water 2 tbsp
麻油及胡椒粉少许	Sesame oil and pepper powder a dash

做法 Method
Step 1：鲮鱼肉加入陈皮及调味料拌匀，腌十分钟。Mix the minced dace with tangerine peel and seasoning. Marinate for 10 minutes.

Step 2：椰菜切粗丝。Coarsely shred the cabbage.

Step 3：蒜头切片。Sliver the garlic.

Step 4：镬内烧热油，鲮鱼肉以筷子刮成小块落镬，煎香取起。Heat oil in a pan, scrape the minced dace into small pieces with chopstick, fry until fragrant, remove.

Step 5：镬中再烧热油，放入椰菜丝、榄角及蒜片爆香。Heat another oil in a pan. Add the shredded cabbage, preserved olive and sliced garlic and saute until fragrant.

Step 6：鲮鱼肉回镬炒匀。Return the dace and stir well.

Step 7：𪷽入绍兴酒。Sprinkle with Shaoxing wine.

Step 8：淋上麻油，即成。Sprinkle with sesame oil andserve.

小贴士 Tips
刮鲮鱼滑时，筷子先沾水以免黏实鱼肉。Wet the chopstick before scraping the dace, to prevent sticking.

文：Joanne Poon 图：星岛图片库

Joanne Poon（潘行庄）是By Joanne Stylish Baking烹饪学校的创办人，拥有多年教授烹饪经验及专业烘焙资历，曾编著多本蛋糕甜品食谱。