魚卷的做法:
【主料】草魚150g
【輔料】洋蔥(白皮)25g,芹菜25g,雞蛋50g,黃油10g,白蘭地5g,鹽3g,胡椒粉2g
步驟:
1、草魚肉斜(xie)切成(cheng)片(pian),用(yong)刀背拍成(cheng)長方形薄片(pian);
2、蔥頭去外皮,洗凈切成細絲(si);
3、芹菜擇洗(xi)干凈,切成細絲;
4、炒(chao)鍋放(fang)黃油燒化,下入(ru)蔥頭絲、芹菜絲炒(chao)香,撒(sa)入(ru)精鹽、胡椒粉(fen),烹入(ru)白(bai)蘭地酒,炒(chao)勻備用;
5、將雞蛋磕入碗內(nei)(nei)打散,倒入盤(pan)內(nei)(nei),放入微波(bo)爐內(nei)(nei)加熱(re)1分(fen)鐘(zhong),取(qu)出切成絲(si),與(yu)蔥(cong)頭絲(si)、芹菜(cai)絲(si)拌勻;
6、將魚肉片(pian)鋪平,放入三絲(si),卷(juan)起成筒形,碼入盤中(zhong),放入微(wei)波(bo)爐內加熱10分(fen)鐘,取出,澆上奶油即可。
小貼士:
雞蛋與鵝肉同(tong)(tong)(tong)食(shi)損(sun)傷脾胃;與兔(tu)肉、柿子同(tong)(tong)(tong)食(shi)導致腹瀉;同(tong)(tong)(tong)時(shi)也不(bu)宜與甲魚、鯉魚、豆(dou)漿、茶(cha)同(tong)(tong)(tong)食(shi)。