1 red pepper, deseeded and sliced
1个红辣椒,去籽切片
140g beansprouts
140g豆芽
1-2 tsp sesame seeds, toaste
1-2茶匙芝麻,烤好
Method
做法
1. Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
把橙子皮末、橙汁、酱油和醋混合,蒸锅上铺好烘焙纸,底层放热水,鱼肉上放一点儿姜,放到蒸笼上,淋上2汤匙调料。盖好盖子蒸5-6分钟,蒸至鱼肉容易脱落。
2. Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.
同时把不粘锅里的油加热,把大葱、蒜、辣椒和剩下的姜爆炒两分钟,放入豆芽再炒2分钟,把鱼汤倒到蔬菜上,加入调料搅拌,然后分别倒入几个碗里,放上鱼肉,再撒上芝麻。
Moroccan chicken with sweet potato mash
摩洛哥鸡肉配土豆泥
Ingredients
【5款节后健康美食,每逢佳节不长肉!】相关文章:
最新
2019-01-07
2019-01-07
2019-01-07
2019-01-07
2019-01-07
2019-01-05