鲜鲅鱼配寿司团

• 出 处: 餐饮世界
• 发表日期: 2015年01期
• 关键词: 花雕酒 日本料理 花胶 鱼骨

原料:冰鲜鲅鱼一条,姜、葱、花椒、花雕酒、盐各若干这道菜是张厨结合鲁菜和日本料理中最经典的香煎鱼与寿司创新而成的菜品,香煎鲜鲅鱼保留了传统的鲁菜口味。步骤:1.冰鲜鲅鱼(超市卖的冷冻鲅鱼也可用,但口感稍差)沿鱼骨切成两片;2.加葱50克、姜50克、花胶15克、盐15克、花雕酒25克、清水200克制成花椒水,将鱼片放入花椒水中腌制2小时;

Raw materials: Chilled anchovy, ginger, onion, pepper, flower carving wine, salt, a number of this dish is a combination of Shandong cuisine and Shandong cuisine and the most classic dish of fried fish and sushi innovative dishes, Retain the traditional Shandong cuisine. Steps: 1. chilled tuna (supermarket frozen tuna can also be used, but the taste is slightly worse) along the fish and cut into two pieces; 2. Onion 50 grams, 50 grams of ginger, 15 grams of plastic flowers, salt 15 grams , 25 grams Hua Diao wine, 200 grams of water made of pepper water, the fish into the pepper water marinated 2 hours;