大豆芝麻三文鱼
这道菜非常美味,简直令人难以置信。酱油和橙汁渗透鱼,而烤芝麻油给它带来坚果味。将腌料煮沸后将其变成浓稠的釉料.
总时间
预备
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配料
路线
库克的笔记
服务理念
用2茶匙红花油,1茶匙米醋,1/2红洋葱(切成薄片),1/2英国黄瓜(去皮切成3英寸火柴)和一小撮糖搅拌8盎司煮熟的乌冬面。蒸汽8头婴儿白菜。供应三文鱼配面条和白菜.
这道菜非常美味,简直令人难以置信。酱油和橙汁渗透鱼,而烤芝麻油给它带来坚果味。将腌料煮沸后将其变成浓稠的釉料.
预备
份量
服务理念
用2茶匙红花油,1茶匙米醋,1/2红洋葱(切成薄片),1/2英国黄瓜(去皮切成3英寸火柴)和一小撮糖搅拌8盎司煮熟的乌冬面。蒸汽8头婴儿白菜。供应三文鱼配面条和白菜.
Collin
27.04.2023 @ 06:28
This dish sounds absolutely delicious! The combination of soy sauce and orange juice infused into the fish, along with the nutty flavor from the roasted sesame oil, sounds amazing. Boiling the marinade to create a thick glaze is a great idea. The recipe seems easy to follow and the cooks note about serving it with udon noodles and steamed baby bok choy is a great suggestion. I cant wait to try this recipe out!