番茄魚片
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<div class="y">2014-2-22 09:50 上傳</div>
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<strong>原料：草魚半條、熟透的西紅柿1個、香菜末少許<br />
調料：番茄醬1大勺、蔥姜蒜末各半大勺、紹酒2茶勺、米醋1茶勺、白糖2大勺、鹽1茶勺、雞精1茶勺、蛋清1/2個、干澱粉2.5大勺、水澱粉適量、植物油400克</strong><br />
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做法：<br />
<strong>1.西紅柿去皮切小丁備用。草魚收拾乾淨，片下一面魚肉，在用刀將腹部的大刺片下去，切成大片。<br />
2.將魚肉放入碗中，加蛋清、紹酒、鹽、干澱粉上漿醃製15分鐘入味。<br />
3.鍋中倒入植物油，燒至5成熱，將魚肉放入鍋中炸至金黃撈出。<br />
4.鍋留底油，下蔥姜蒜末炒出香味，倒入西紅柿丁和番茄醬小火煸炒，炒至西紅柿軟爛成汁。<br />
5.加入糖、少許紹酒、醋、雞精、少許鹽(口淡滴可以不加)炒勻，用水澱粉勾芡，倒入炸好的魚片，快速翻炒均勻，起鍋前加入香菜末即可。</strong><br />
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