魚最健康營養的吃法是什麼?清蒸!做法看似簡單,實際上卻是非常考驗廚藝的哦~如果做法不當,蒸出來的魚可真是難以下口呀!
1.處理食材
首先在魚的脊背上劃上一刀。脊背是魚最厚的部分,切一刀可以讓魚熟得更快,也更入味。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3WXZKUFNbtBFfLQCt7yZpaTEWXG9-uIL3yz2zZvtg9kLpkRUhlpnkOEEzCDx-G2Vql9640h_5yp1u5CO4VyPJFutFnQRWeNgpLfp7Q1bH5T1e3MA7YcAk3Lk2d9lEisjOkAcfrz5Zac/s1600/01.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AJcWkMpHN4nnbJFiB5_3SOKxRVtxv6meTYgSED9C2NZ1C4QthJhjr2TlIn-Jw7rUQHRLnqXXb9YEyLU5sUMMVVX9hyJ06jOfcFe0uaEIZNQD8GYhZ7AlFmqKD4DxUWhmXHBouDAQq9M/s1600/03.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJqgj444w8EFtcNTrngUNsrdOm3XWHGLAmE8XmL3nNGnSPkRFLqD5OTO_cUP-K2fjJZVir2F1jTDblq5SzFPHqm1LWhXU7wgn06OmfyycPpFGNaViNcO2gZYnan8KNY4YC9scwHxB8tA/s1600/04.jpg)
把姜切片,蔥切段。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtv46Vok8q06v_gP_7TvdnQgOFyye3zjwnfJZ4rMmROxuZLxF-dMOIrtPYwL9Co8lnRmuITZ4_UgS2oyPNT5f1JX9g2XyiJ6Dg-oGf0xvBDoCp58C6XIvnf90WtwDoIfHgFNNeTAv5Ess/s1600/05.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UPgwhIyRo7qM-2yi21PseE9KRh47iV_o7ExN2gRI1BI3d9O7ySzaozZMwEsX1c3pNO5cPdiaJoHLkEiwPC4OderdC42zYPA1IlHPCQxlycbXS_xfsM2ZavblA3ZvWAJ2yKEE6WIBKjQ/s1600/06.jpg)
然後將薑片擺在蔥段上,再切成絲,這樣一切得兩絲,非常方便快捷。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt6QkXBqkMufM6G2-aVcTHfa-ePy-usLMvMVfR27R6q88EB2G043ZrH5x_bPqIDT34u3XjM9In3DVe3Bf-Zq1azKtsm34OGT6pPThx9kYFLIRuKvOVffTrEgmN98JNCDvTA9Rkx77zAs/s1600/07.jpg)
將切好的蔥薑絲放入涼水中泡5分鐘,讓蔥薑絲變卷,看起來更好看。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-HQ_seQLzbDm7y5CfDMwm-IN1Ds8pYyqN44OftHYcRsPfHmipRKO2amAaRe1koqdCfF_D0h3rWihyphenhyphenQN_PqrPXLTLqcMRMCozju2cw5qRRXssaHEHSjobpqpTnJx-0ut5S9aF8KHJTOg/s1600/08.jpg)
2.醃魚
把姜蔥絲泡過的水淋在魚身上,注意脊背裡面也抹一些,醃制5分鐘。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKueGzmGr7aGeCSmNrcaYLZcqSAp3Vh2ElVIESj63WjILi9COTiXGspDq_T0aaoRCdOgvkr8nq7SW-XOGfIL2e3OfpCdrA1TJvJs1udfTk79LEcGngxvQFOHbIRi9cRovUQ-5AffWbJI/s1600/1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_lOqPbsKkRxoiUSb9vMsZ2d3E21fhv5JSkvMyTmezN6fpziut6CPbfF7hJpPfpCq-rsXyrhvsnbl1vXf-uIWLfttgmcG25BBEKkG7woC_jw65KdmM-oyoiPrLDWHZsk3anapBcabOoA/s1600/2.jpg)
友情提示:很多人蒸魚習慣抹了鹽再蒸,這其實是非常不好的,因為鹽會讓魚肉水分流失,這樣魚就不鮮不嫩了。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdzYWmRsWZAZZvdgbRzbXfO2m69Aafc-aeb4UOHWXp3wsZtXujWGo7w0Zmpv11k1abwga8C1b6BA1H7FcsstfzP1O3wfNxaHI9b6wyumRMAl8PnD3WdMjqsk-Q2iYxefKcQv77if6anQ/s1600/09.jpg)
3.蒸魚
燒水,將3勺料酒倒在水裡,這樣料酒會變成蒸汽慢慢蒸魚,不僅可以起到給魚去腥的目的,還不會搶了魚的鮮香。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVXoRXoMBsdmykwXvaaQsXkCptiTqExNx281caAHU3otYuxsUng8iF8m1nARzcSySMNZ0YCNYM79pEjOQGUmpfVeXtP8bln0zPgLE_L8p_ynaOxEPnjYCYElMDaALJtTPFZMQHd2OeIs/s1600/10.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxtWA33gocFNd1l3HjFwhA7m0qQecyArJdckjdS7jWslXXP_PxO0ntVb_SINjispL4fpAi8gq8qRpOichZlbqiyXuYIqCpoSJiLF2zv09stykd5zLUVXCeUPhyphenhyphengRQ3e0okye7aAFynvY/s1600/11.jpg)
現在可以開始蒸魚了,先請出我們的蒸魚神器——筷子和鐵架!▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRcCr1UypA_yzDa2_yqTS1oA3m95k3xwKZ1oRpiz798t6xLd_E13B0w_XJP83Ai29duk9gZOMsdzNia5bvUBKs9eIpPU-PucXLFdWjlJB-J85Qmt3HwC9fNZxzAFD92Y37Xm0Ls0dX_s/s1600/12.jpg)
把鐵架架在鍋中,再在鐵架上用兩雙筷子擺出一個井字形。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpe65gDrFVSWXQ6rVuPuOx-NplCCEyht37TJnJiMHT89iPjtMoPJiruJXJd8nvVzVk_a7t5PCwdpS2OY0UnWfF4bx2QEXXVvaax0lTfyjWGEYynLBv93tsMIX6uKCx3MAw6UyH2uQ2w4/s1600/13.jpg)
把魚放在筷子上,蓋上鍋蓋大火蒸8分鐘。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyzU1-62L-xxJgUQYQO1D0ALp_-0QLHznUqfksqvn0lOXtFPbPA2ABxGIdE9wW0Arsv7UT4zShTk2sGFJ2CDpHIoRlwzkjwFLeb1uXOSTUZmQfRnxDuc06vhvFHIL2CNwm-k3DD9Pqx4/s1600/14.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxx1Rx2MxEhS-FsRGh0hU9CoG0v2XJl-QNuKDRgotR7QeWYVvI3TOVQ9GCxwOs0xP5Fkf1UHzNVfyB775g6qlyJBHUtRC1yOPvQTVF_dJSRdujYXclxV9JO8QqcGijpkzxPQTCtZ2iPEc/s1600/15.jpg)
原理
平時我們用碟子來蒸魚,魚的底面緊貼在碟子上,一是不容易熟,上邊那面熟了下面都還沒有熟;二是還會沾到魚滲出的腥水。
而用筷子來蒸魚,不僅可以讓魚的受熱均勻、讓放有料酒的水蒸汽循環魚身,還不會沾到魚的腥水,這樣吃起來就鮮嫩可口了。
在這裡要提醒大家,火候是蒸魚的關鍵,一定要沸水下鍋,大火速蒸,中途不能開蓋洩氣,保證一次蒸熟。如果蒸兩遍,魚肉就會變老失去鮮味了。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5rM9dAp4NOk7MKUBKBN5U7XWQYOeKlfby3C9uxu-oVa6aXAhAx5PPtfKotQlc2tBp2CH7NAIvWH12Z7Rs1SoU8BE5gQvpBIIivg2eJqApHWZ0V4hz9dGxLH6EV8g4XQst49cJm8zpzA/s1600/16.jpg)
>>>>
8分鐘後...
打開鍋蓋,在鍋裡倒入1碗涼水降降溫,以免燙手。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA14DubIjNO1GIcNuP_-NmkYG-MF2nfZ7BimiLLtEXsi7ItTXqf0Ihs8pIB6O2tF1v8_1vzBvJyCOwbzVvY7p9QidsC509iFBwMSyN5Se9y90XHdMCOjHkCvq7vmKcQufLBxfQmhsa5k/s1600/17.jpg)
拿住下面兩根筷子的兩頭,把魚端出來放在盤子上,抽出筷子,漂亮完整的蒸魚就出來啦!▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0vYEzjxRroerJQYk5mGBUi0pGKWjWrdTxJn8f579HAdJqsVdeJq64yU_be7AVQ0fuEJ_2ZEvG10Yq3pyVBJq-IoZSS7kKLYLAjqai478t9-uYMRVUYQN6gHUzXBi9eQTkIDjqBYwyMc/s1600/18.jpg)
把蔥薑絲撒在魚身上,再淋點醬油。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SqgC7LYaPO7Dp5ZB_eerRmic-mHhPGQ-Z8BeXnWMKkBZ3FEnAv0ccGLggNH_XCvHIpmbxvCzz6MRrvd4TvUZTai6km0y5eMZKUhBvu3aWR-XUA-EjfTWtjTycCs1UXA7upAg118MgP0/s1600/19.jpg)
4.淋油
淋油是做清蒸魚必不可少的一步,把油燒熱,淋到魚身上,就可以鎖住魚肉的鮮美了。▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMMlQlv3ikhhxGyB2rnDRal5TJJgT_EfV3AoIeFlsWYIzYemYsb2KAvA375xOlL-7ugS_ZYypWSG7NgxQD7fNAgZextSAG3EvEDhsYjhpAGJ4P2Y1iORSI9rr6u50Id7fpPuBHSIN0oc/s1600/20.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpU7YCka6rc-rKatvrB7B-Ss0JZqfH-_uWwyKSPihx2DPvK4ngjMW8r-ATZvFYFwEfNmgGSZ7WIFU2HuSZPYqIAhWrycJNSR_33HZFH5xVNzUFvA6zbYVchHEDLedzgNLr3y79kfwX1A/s1600/21.jpg)
油亮嫩白的清蒸魚大功告成啦!是不是看著都想流口水呢?▽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQFahdG-rPOECgl8KNb-J9rbhJlkpf8OcdgHqf7LWK7q_YE7fT9ACz-gqaL585f8gdKHTIAnUNQyhXJq1OkEo1fnLsY6mHr48286VNeYRGohcUldR75T9p-7EZmGQWtkV9ogsKemiZrs/s1600/22.jpg)
嘗一口,魚肉軟嫩,而且鮮味十足,一點也沒有平時的腥味!▽
想要蒸魚鮮嫩不腥,其實就是這麼簡單!你也趕快試試效果如何吧
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