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砂鍋魚頭
本帖最後由 a1234568454 於 2021-5-6 09:03 PM 編輯砂鍋魚頭
食材市售炸好的大頭鰱魚頭
1份
魚頭附的濃縮湯汁
1份
進口大白菜
半顆
紅蘿蔔
半條
黑木耳
3朵
杏包菇
適量
蔥
3支
豆皮
適量
丸子
[*]
適量
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1804417%2Fcff9f69bf25e88cd.jpg&width=400把食材洗淨，切好備用
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1804423%2F337e82f8bfdc3845.jpg&width=400大白菜前端較厚，可切成小塊較好煮軟，尾端就留長
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1804437%2Fc2c5cd74cac5d92f.jpg&width=400鍋中先放入濃縮湯汁半碗，再加入等量的水，開火
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1804438%2F941314fd0118608c.jpg&width=400除了豆皮、丸子，把材料全放進鍋中
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1804469%2F6e663e719e5f00c2.jpg&width=400將大白菜放入鍋中蓋上鍋蓋煮滾，大約五分鐘
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1804484%2Fe56a24519f8fb13e.jpg&width=400五分鐘後，將豆皮和丸子加入，加一些水，再加進一勺濃縮湯汁調味道，續滾約五分鐘
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1804496%2Fbf43ff002fad1a86.jpg&width=400最後再把魚頭放在上面，慢慢吸收湯汁，用湯勺把湯汁淋在上面，然後蓋上鍋蓋悶煮約二分鐘
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1804517%2Fa3e6bafdc4652e59.jpg&width=400魚肉軟了後，試試湯汁味道，如不夠鹹再調味，這樣砂鍋魚頭就完成啦～
小撇步1 . 市場上有賣炸好的大頭鰱魚頭很方便，不用自己炸，記得跟店家買濃縮湯汁，一般都有賣，加入湯汁更有味道
2 .食材可以加入自己喜歡的，如金針菇或是凍豆腐⋯
3 . 剛加入大白菜，蓋子可能蓋不住，煮軟後就不會了
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