3 Views· 22 September 2022
鱸魚別直接蒸著吃,加壹個番茄,出鍋肉香味美,上桌連湯汁都不剩【我是馬小壞】
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#鲈鱼#中餐#客家菜
番茄燜鱸魚
配料:鱸魚壹條,番茄2個,生抽20克,蠔油10克,
白糖8克,鹽3克,姜絲、香菜適量,油30克
註意事項:
煎魚時不要不停翻面,壹面煎金黃再翻魚皮才不會
破。此方法也適合其他魚類。
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