學中菜烹調時老師教過的, 乾鍋燒熱至冒煙, 是為了要使鍋具的毛孔打開, 煎魚不需要使用不沾鍋鍋具也不會沾黏, 這是真的, 履試不爽...
乾鍋燒熱, 下冒煙點高的油
翻面囉
把煎過魚的油撇掉
葱花備用
薑泥, 蒜片備用
魚盛起備用
葱花, 薑及蒜置入一小碗中備用
另起一油鍋, 將油加熱
將熱油沖入碗中, 拌入魚露, 糖, 檸檬拌勻
淋上在魚身上即可
I actually open this blog since early last year, but never try once to put my effort to run it, now I realized that may be here is the place where to start a new my own land.
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