魚卷的做法:
【主料】草(cao)魚150g
【輔料(liao)】洋蔥(白皮)25g,芹菜(cai)25g,雞蛋50g,黃油10g,白蘭地5g,鹽(yan)3g,胡椒粉2g
步驟:
1、草魚(yu)肉(rou)斜切成(cheng)片(pian),用(yong)刀背拍成(cheng)長方形薄片(pian);
2、蔥頭(tou)去外(wai)皮(pi),洗(xi)凈切成細絲;
3、芹菜(cai)擇(ze)洗干凈,切成細(xi)絲;
4、炒鍋放黃油燒化(hua),下入蔥(cong)頭絲、芹菜絲炒香,撒入精鹽(yan)、胡椒粉,烹入白蘭(lan)地(di)酒(jiu),炒勻(yun)備用;
5、將雞蛋磕入碗內打散,倒入盤內,放入微波爐內加熱1分鐘(zhong),取出(chu)切成絲(si),與蔥頭絲(si)、芹菜(cai)絲(si)拌(ban)勻(yun);
6、將魚肉片鋪平,放(fang)入(ru)三(san)絲,卷起(qi)成筒(tong)形,碼入(ru)盤(pan)中,放(fang)入(ru)微波爐內加熱(re)10分(fen)鐘,取出,澆上奶油即可。
小貼士:
雞蛋與(yu)鵝肉(rou)(rou)同(tong)(tong)(tong)食損傷脾胃;與(yu)兔(tu)肉(rou)(rou)、柿(shi)子(zi)同(tong)(tong)(tong)食導致(zhi)腹瀉;同(tong)(tong)(tong)時也(ye)不宜與(yu)甲魚、鯉魚、豆漿(jiang)、茶同(tong)(tong)(tong)食。