薑酒清蒸豆腐魚

Name: 薑酒清蒸豆腐魚
Cook time: 10 min
Total time: 10 min
Ingredients: 豆腐 140 g (≈ ½ 塊); 虱目魚 100 g (≈ ¼ 尾); 米酒 ⅔ 湯匙; 醬油 ⅔ 湯匙; 鹽 ¼ 茶匙; 薑 1 片; 蔥 1 根; 香油 ¾ 茶匙; 水 4⅔ 湯匙

This recipe is AI-generated. Adjust based on your actual situation.

Combine tofu and fish with ginger slices, rice wine, soy, salt and water in flat pan; cover to gently steam so each piece absorbs the light broth evenly; finish with scallion rings and a few drops of sesame oil to lift aroma without overpowering the clean profile.

Difficulty

Cooking Time

10 min

Ingredients

豆腐140 g (≈ ½ 塊)
虱目魚100 g (≈ ¼ 尾)
米酒⅔ 湯匙
醬油⅔ 湯匙
鹽¼ 茶匙
薑1 片
蔥1 根
香油¾ 茶匙
水4⅔ 湯匙

Cookware

平底鍋

Steps

1將薑切片、蔥切蔥花、豆腐切塊、虱目魚切塊
2平底鍋中加入豆腐塊、虱目魚塊、薑片、米酒、醬油、鹽與水
3蓋上鍋蓋以中小火蒸煮 7 分鐘讓豆腐與虱目魚吸入湯汁
4淋入香油並撒上蔥花即可

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