2019年9月26日 星期四

【找味道】尖梭 - 醋漬




尖梭又來了~~今年的量真不少,
趁這機會把味道試一輪。
全魚清蒸大火7分鐘,
確實改善乾煎時肉質粉柴的現象,
但這一味...一定要嘗過。

輕鹽冷藏20分鐘脫去一點水份,
簡單家常白醋醃漬20分鐘,
因為生尖梭的皮有個特殊的腥味,
試驗1片去皮,另片保留。
神奇的事發生了~~~
醋漬後,皮的腥味完全消失,
切面外圈醋熟的白肉
包覆住肥肥的生魚,
塞入口中果凍般咀嚼口感,
改善生魚片水水的軟爛感
鹹、酸、鮮、甜的味覺依序出現,
這味道太美、太強烈
尖梭醋漬100分


1 則留言:

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