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清蒸當歸鯛魚--美食篇

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Published on Oct 4, 2016

為推動國人地產地消的消費習慣,建立綠色飲食的環保觀念,花蓮農改場與宜花地區八家餐廳合作,利用花蓮特產的丹參、當歸以及紅糯米入菜,翻轉一般人認為當歸、丹參只能做為進補藥材的印象,既能達到保健效果,更為一般家常菜增添一股新滋味!
當歸鯛魚
1. 鯛魚洗淨、背部劃刀備用
2. 蔥、薑、紅辣椒、當歸葉切絲,泡水備用
3. 將當歸葉及薑片鋪在盤子上
4. 將鯛魚放在作法3上,灑上少許米酒、鹽,蒸15分鐘
5. 將作法2鋪在蒸好的魚上,並灑適量黑胡椒、淋上熱油即可上桌

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