健康频道: 美食家食谱：豆酱煎煮剥皮牛

健康频道 健康频道

美食家食谱：豆酱煎煮剥皮牛 Apr 9th 2019, 00:00, by 庄臣 剥皮牛是一种皮糙且厚的海鱼，因其皮厚粗如牛而得名。 豆酱煎煮剥皮牛是潮汕人的通常做法，加入唐芹让整道菜得以升华。 材料：剥皮牛500克，普宁豆酱50克，拍蒜20克，姜片10克，葱段10克，唐芹20克，花生油、生抽、盐各适量。 做法：剥皮牛撕去皮，处理好后备用，平底锅内下油煎至两面微黄备用；另开锅下油，爆香姜片、拍蒜和豆酱，加入芹菜段翻炒，加适量水放入煎好的鱼焖煮，以适量鱼露调味即可。 推荐：美食家庄臣

You are receiving this email because you subscribed to this feed at blogtrottr.com. By using Blogtrottr, you agree to our policies, terms and conditions. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions.