色非得尔

【原材料和调味料】：

【原材料】：鲜鲫鱼1条500克、西芹100克、花菜100克、杏鲍菇1个、土豆1个、番茄1个、洋葱1/4半。


【调味料】：

A.腌鱼料：蒜蓉10克、生姜末10克、大葱段10克、蚝油1汤匙、蒸鱼豉油1汤匙、生抽1汤匙、白胡椒粉1/2茶匙、
蒜蓉香辣酱1汤匙、辣椒粉1汤匙、白酒1汤匙。

B.炒制蔬菜料：大蒜头5瓣、生姜1片、新鲜小红辣椒1个、花椒粒10～15粒、白糖1茶匙、豆瓣酱2汤匙、香辣豆
豉酱1汤匙、自制果香剁椒1汤匙。

C.鱼烤好后的料：大蒜1根、香菜2根。



【准备过程】：

A.鲜鱼的处理：

1.新鲜鲫鱼去鳞、去腮、去内脏、去杂质后洗净，用厨房用纸擦干表面的水分。

2.左手握住鱼头，右手握刀，用刀在鱼的前鳍后部深划一刀，至中骨位置。

3.用手轻轻掰开切缝，会看到一白色的类似于线头的白点（如图所示），这个是鱼腥线。

4.左手的大拇指和食指轻轻捏住白点，右手握刀，用刀背轻轻拍打鱼身，左手慢慢的轻轻的将鱼腥线拽出。

5.鱼腥线在鱼身的两面都有，另一面也重复2、3、4的步骤，将鱼腥线取出。

6.取出鱼腥线后，左手握住鱼身，右手握刀，倾斜成约45～60度角，在鱼上分布划几个斜刀。


【慧心经验与心得】：

1.处理鱼时，要用刀将鱼身上表面的黑膜轻轻的刮掉。这是给鱼去腥的第一步。

2.鱼清洗干净后，先将鱼表面的水擦干，以防止后面操作时鱼因为有水而打滑，避免伤到手。

3.取鱼腥线时不能用力往出拽，那样会把线拉断。而是轻拍鱼身，鱼腥线自然很容易就被拍出来了。

4.注意要把两面的鱼腥线都处理掉，操作方法相同。取鱼腥线，这是给鱼去腥的第二步

5.用刀在鱼身上划斜刀时，要注意刀的角度，倾斜一点更易操作，而且要注意不要伤及到手。

B.鲜鱼的腌制：

1.将A部分处理好的鱼，放在一个大盆里。

2.将调味料部分的腌鱼料蒜蓉10克、生姜末10克、大葱段10克、蚝油1汤匙、蒸鱼豉油1汤匙、生抽1汤匙、白胡椒粉1/2茶匙、蒜蓉香辣酱1汤匙、辣椒粉1汤匙、白酒1汤匙放在一个碗里，混合调成腌料汁。

3.将腌料汁均匀的涂抹在鱼身的正反两面，覆盖保鲜膜，放入冰箱腌制一晚上入味。


【慧心经验与心得】：

1.腌鱼时，先将所有的腌鱼料调匀，在涂抹鱼身，这样入味更均匀。

2.腌鱼时最好用白酒+白胡椒粉腌制，这样去腥效果更好。用白酒+白胡椒粉腌鱼，这是给鱼去腥的第三
步

C.蔬菜的处理：

1.西芹摘去老茎切成斜段。

2.花菜洗净，掰成小菜花。

3.杏鲍菇洗净后切成小丁。

4.土豆洗净去皮，切成小丁。

5.番茄洗净切成丁。

6.洋葱切丁。


【制作过程】：

A.蔬菜的炒制：

1.锅内放油，放入花椒粒、蒜头、生姜片爆香。

2.新鲜红辣椒切小段，放入锅中炒香。

3.放入调味料中的炒制蔬菜料：大蒜头5瓣、生姜1片、新鲜小红辣椒1个、花椒粒10～15粒、豆瓣酱2汤匙、
香辣豆豉酱1汤匙、自制果香剁椒1汤匙，炒出红油炒香。

4.放入洋葱丁炒出香味。

5.放入土豆丁翻炒均匀，至土豆吸附油脂后成金黄色。

6.放入杏鲍菇丁翻炒均匀。

7.放入花菜炒匀。

8.放入西芹翻炒均匀。

9.放入番茄炒匀出汁，加入1茶匙白糖翻炒均匀、盖盖焖煮10分钟关火。



B.鱼的烤制：

1.将烤盘上铺一层锡纸，上面均匀的刷一层食用油。

2.将腌好的鱼放在锡纸上。

3.烤箱200度预热，将烤盘放入烤箱中层，上下火烤20分钟。

4.20分钟后将烤盘取出，将炒好的蔬菜铺在鱼身上，倒入汤汁。放回烤箱里继续再烤10分钟。

5.10分钟后取出烤盘，将香菜段和大蒜段撒在鱼身上即可。


一盘香辣无比的烤鱼就做好了，菜在上，鱼在下。



夹一筷子，来尝尝吧～热气腾腾的香辣爽口啊！

ausornot

这可是好东西啊 冬天来上一碗 身上立马就暖和许多的

youfucky

这可是好东西啊 冬天来上一碗 身上立马就暖和许多的

wangqiuge

还是用柴碳烤的好吃些 有烟熏的味道 这样子估计只是好看 味道估计差点

wwwqq

大热天吃这个是不是很难受啊，要是冬天吃也许会好点

233361928

还是用柴碳烤的好吃些 有烟熏的味道 这样子估计只是好看 味道估计差点

zhoutianya

看着应该很好吃。但操作步骤较多感觉自己做有点麻烦啦。

xiaobai38

[ ] raw materials and seasonings:

[ raw material ]: fresh crucian carp 1500 grams,100 grams,100 grams celery cauliflower mushroom,1, potato 1,1 tomato, onion1/4 half.

[ ]:

A.: garlic sauce10 grams,10 grams of ginger, green Chinese onion10grams,1 tbsp oyster sauce, soy sauce1 tablespoons of steamed fish,1 tablespoon soy sauce, white pepper,1/2tsp,

Hot spicy sauce1 tbsp garlic, chili powder, white wine1spoon1 tbsp.

B. frying vegetables: garlic5valve head material,1 pieces of ginger, fresh red chili pepper1,10 ~15, sugar 1 teaspoon, watercress, spicy bean sauce 2 tbsp

Soy sauce 1 soupspoon, homemade fruit pepper1 tbsp.

C. fish baked material: garlic root, parsley root12.

Process for the preparation of [ ]:

A. fish processing:

1 fresh crucian carp to scales, gills, viscera, go to get rid of impurity cleaning, dry with paper towels surface moisture.

In 2the left hand holding the head, the right hand holds a knife, with a knife in the deep posterior anterior fin fish knife, to bone position.

3hands gently opened the slit, will see a white similar to the head spot ( as shown), this is the fish line.

In 4the left thumb and forefinger gently pinch point, right hand with a knife blade knife, gently pat fish, the left hand slowly gently of Anabaena line pull.

5fish in the fish line both sides of the other side, also repeated in 2,3,4steps, the line to remove the fishy.

6remove fishy line, the left hand holds the fish body, the right hand holds a knife, inclined by about 45~ 60degree angle, on the fish distribution planning several oblique knife.

[ ] the wisdom and experience:

1fish, with a knife to cut the fish body surface of the black film gently scrape. This is the first step to the fish smell.

2 fish after cleaning, the fish surface water to dry, to prevent the rear operating fish because there was water skid, avoid injury.

3from Anabaena line not forced to pull, that would put the wires. But pat fish, fish line is easily beat out.

4note to the sides of the fish line are disposed of, method for operating the same. Take the fish line, this is to go to the fish fishy in second steps

5 knife in fish body plan oblique knife, attention should be paid to the knife angle, tilt a little easier operation, but also we should pay attention not to hurt you.

B. fish salting:

The 1part A processing good fish, into a large basin.

The 2part of the seasoning sauce with garlic, ginger10 grams10 grams,10 grams of onion section,1 tbsp oyster sauce, soy sauce1 tablespoons of steamed fish,1 tablespoon soy sauce, white pepper,1/2TSP garlic spicy sauce1 soupspoon, chili powder, liquor 11 tbsp spoons in a bowl, mixing into a sauce.

3the sauce evenly in the fish body two sides, covered with plastic wrap, placed in the refrigerator overnight tasty pickled.

[ ] the wisdom and experience:

1may, first of all the sauce and mix thoroughly, the applicator body, so tasty more uniform.

2fish is best to use white + white pepper, the deodorization effect is better. Wine + white pepper salted fish, this is to go to the fish rank third

Step

C. vegetable processing:

1celery removed old stems into oblique section.

2cauliflower wash, broken into small cauliflower.

3mushroom and dice.

4potato abluent flay, cut into small dices.

5tomato and diced.

6diced onion.

[ ] making process:

A. vegetable frying:

The 1oil drain pan, add pepper, garlic, ginger saute.

2 fresh red pepper cut short, pan fry.

3seasonings in frying vegetables: garlic5valve head material,1 pieces of ginger, fresh red chili pepper1,10～ 15 grains, bean sauce 2 tbsp,

Spicy bean sauce1 soupspoon, homemade fruit pepper1 tablespoon oil, stir fry.

4add the onion and fry.

5add potatoes, Ding Fanchao uniform, to potato adsorption grease into a golden yellow.

6 in the Guding apricot abalone fry uniform.

7 add broccoli stir-fry.

8 add celery and stir evenly.

9 into tomato juice stir well, add 1 teaspoons of sugar, stir well, cover and simmer for 10 minutes the fire.

B. fish baked:

1 will be capped with a layer of tin pan, uniformly arranged on a brush a layer of edible oil.

2the marinated fish on the foil.

3preheating oven to 200 degrees, the pan into the oven and middle, upper and lower fire to bake20 minutes.

After 4.20 minutes will pan out, will be a good fried vegetable shop in the fish body, pour the soup. Back in the oven to bake for 10 minutes.

After 5.10 minutes, remove from oven, parsley and garlic segment will be scattered in the fish body.

Incense very hot fish is done, dish in, fish in the.