2020年2月14日 星期五

香煎比目魚


情人節自家煮,

香煎比目魚和白灼西蘭花,

清清哋都唔錯架!






材料: 比目魚2塊

醃料: 鹽、胡椒粉(各少許)

做法: 比目魚解凍後,用廚紙印乾水份,加入醃料醃15分鐘;

燒熱油鑊落比目魚煎至金黃色後,反轉煎埋另一面

食時點少少蒸魚豉油便成。



 


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5 則留言 :

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