【BeluBaba】 002 清蒸鯇魚腩 Steamed Fish Belly in Cantonese Style скачать в хорошем качестве

【BeluBaba】 002 清蒸鯇魚腩 Steamed Fish Belly in Cantonese Style

【我教我家工人做大廚】 A popular Cantonese seafood recipe, steamed fresh fish belly served with refreshing scallion. You will definitely love how delicate, tender & silky smooth the perfectly steamed fish is. Enjoy the essence of Cantonese cuisine! Facebook：   / belubabayoutube   新鮮嫩滑、鮮甜味美的一道廣東家常海鮮菜式 – 清蒸鯇魚腩 Ingredients 材料: Grass Carp Belly 鯇魚腩 – 1 piece 份 Scallion 蔥 – 5-6 stalks 棵 Ginger 薑 – 1 small lump 小塊 Cooking Oil 食油 Seasoned Soy Sauce for Seafood 蒸魚豉油 – to taste 適量 Instructions 烹飪步驟: 1/ First, thoroughly scrub & wash the fish 先將魚腩沖洗乾淨 2/ Prepare for ginger & scallion 預備薑片及蔥段 3/ Remove the scallion root ends (Actually they can be replanted!) 將蔥頭帶根部份切去(這些部份可用作再栽種) 4/ Cut the white parts of scallion into 3-inch sections & stuff into the fish belly 將約2-3吋的蔥白部份塞進魚腩內 5/ Slice ginger, stuff into the belly & place under the fish Ginger & scallion help eliminate any fishiness 將薑切片 分別塞進魚腩內及放於魚身下 蔥及薑有助祛除魚腥味 6/ Fold over 2-3 stalks of the green part scallion & place under the fish. Ginger & scallion under the fish are the key for steam circulation 將2-3棵蔥略屈一下後放於魚身下 薑片及蔥將魚墊高 有助蒸氣均勻流通 7/ Consult the fishmonger about the appropriate steaming time for the fish we bought 10 minutes will be fine for fish belly in this size 緊記問魚販 蒸煮已買份量所需時間 這個份量的魚腩 蒸10分鐘左右就可以了 8/ Time to prepare for steaming... Bring water to boil first… 可以準備蒸魚了... 先把水煮滾... 9/ Meanwhile, we may prepare for the shredded scallion Shredding scallion with a fork in pulling action 煲水期間可以先準備蔥絲 以叉用力拉刮出蔥絲 10/ Scallion will be cut into slightly curled long thin shreds Just like those served in restaurants Instead of fork, chopsticks may also work as scallion shredder 蔥將被切成略呈捲曲狀的細長蔥絲 就像酒樓處理蒸魚菜式的一樣 利用數支筷子也可以做到相似效果 同樣無需額外購置刨絲器 11/ Start steaming only after water being boiled cover & steam at high heat for 10 minutes 水滾後才放魚進鍋 加蓋大火蒸10分鐘 12/ Drain all water from plate Remove all ginger & scallion 倒去碟上的水 掉去所有薑和蔥 13/ Put shredded scallion on top of the fish 把蔥絲鋪在魚上 14/ Heat oil at high heat Dip tip of a chopstick into preheated oil Steady bubbling around the tip means oil is ready 以大火把油煮滾 將筷子尖浸在已預熱的油中 筷子尖穩定地起泡即為油溫適中 15/ Pour heated oil over the scallion 把滾油淋在蔥絲上 16/ Add some seasoned soy sauce for seafood as final touch 最後加上蒸魚鼓油調味 Ready to serve! 完成！上枱！ #cooking #learn how to cook #home helper #domestic helper #Indonesian