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#fishrecipe #鱼菜谱 #ChineseRecipe 這道菜選用新鲜鱼肉,配料采用四川四大名腌菜之一的宜賓芽菜,胡蘿蔔和绿豌豆作为点缀,味咸鲜。鱼肉细嫩,宜賓芽菜特殊的醇香构成了这道菜的新颖味型。 制作此菜先将鱼肉切成粒状,配料有宜賓碎米芽菜(超市有售)胡蘿蔔丁,绿豌豆。调料有蔥、薑、酱油、料酒等。鱼肉粒码味时加鹽、料酒、胡椒粉、澱粉、蛋黄(煸炒一次成菜,不粘锅)。煸炒鱼粒散开断生后,下入薑末、宜賓碎米芽菜炒出香味,勾芡要适量,成菜色泽黑白分明,红绿相间,味道咸鲜,芽菜醇香濃郁,香气四溢,鱼肉质嫩爽滑。 鱼米芽菜是川菜里面很有特色的菜餚,芽菜口味独特,与鱼肉一起炒,独具一格,不油腻,操作简单,非常适合做家庭烹飪,下饭、拌面、搭配饅頭,食用方法多样。 This dish uses fresh fish, and the ingredients are Yibin chopped leaf mustard, one of the four Sichuan famous pickles, carrots and green peas as embellishments. It tastes salty and fresh. The tender fish meat and the special mellow aroma of Yibin chopped leaf mustard constitute the novel taste of this dish. To make this dish, first cut the fish into granules, and the ingredients include Yibin broken rice chopped leaf mustard (available in supermarkets), diced carrots, and green peas. Condiments include onion, ginger, soy sauce, cooking wine and so on. Add salt, cooking wine, pepper, starch, and egg yolk when the fish meat is seasoned (stir-fry once to make a dish, non-stick pan). Stir-fry the fish granules and spread them apart, when they are just cooked, add minced ginger and Yibin chopped leaf mustard and stir-fry until the aroma is released. The amount of thickening should be appropriate. The color of the finished dishes is black and white, red and green, and the taste is salty and fresh. Chopped leaf mustard are mellow and full of aroma, the fish meat is tender, cool and smooth. Fish aparticles and chopped leaf mustard are a very distinctive dish in Sichuan cuisine. The chopped leaf mustard have a unique taste and are fried with fish. They are unique, not greasy, and easy to operate. They are very suitable for home cooking. They can be served with steamed buns with rice and noodles. There are various ways to eat them. #fish #鱼 #芽菜 #川菜 #ChineseRecipe #recipe #easyrecipe