梅酱海味双拼
材料
"花枝 1/2只","鲷鱼片 数片","洋葱 1/2颗","红萝卜 1小段","黄、橘彩椒 各1/8颗","青葱 2株","地瓜粉 适量","柳丁片(装饰) 1颗","香油 1中匙","香蒜粒 少许","胡椒粉 少许","鸡蛋液 1颗","酱料1:老梅膏 1.5大匙","酱料1:松露酱油 1大匙","酱料1:砂糖 1大匙","酱料1:玉米粉水 0.75量杯","酱料1:香油 少许","酱料2:老梅膏 1.5大匙","酱料2:松露酱油 0.5大匙","酱料2:蕃茄酱 1大匙","酱料2:砂糖 1.5大匙","酱料2:玉米粉水 0.75量杯","酱料2:香油 少许",
做法
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1:将爆香备料分别洗净后,红萝卜及洋葱切成细丁;青葱切花;彩椒分别切成颗粒与条状
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2:将鲷鱼片切成细长条状与花枝切为长片状,并以醃料稍微醃渍10分钟
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3:再准备适量油品加热,并分别沾裹均匀的地瓜粉下锅炸至金黄捞起沥油
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4:酱料1调和均匀制作梅膏糖醋酱
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5:将调匀的酱汁下锅加热,并加入洋葱丁与彩椒丁和葱花拌匀后起锅
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6:将梅膏糖醋酱汁淋至炸鲜鱿上
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7:完成其一口味~梅膏糖醋炸鲜鱿
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8:酱料2调和均匀制作梅膏茄汁酱
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9:将调匀的酱汁下锅加热,并加入彩椒条和红萝卜丁拌匀后起锅
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10:将梅膏茄汁酱淋至鲷鱼上层
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11:完成其一口味~梅膏茄汁炸鲷鱼
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12:将两种不同的梅膏风味组合,中间以柳丁片、葱花区隔,不但颜色鲜美,更具不同的风味,让食用的人开心满意喔!