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【煮魚の基本】失敗しない！魚の煮付けの作り方 今回は、家庭の普通のフライパン一つでできる煮付けの作り方をご紹介します。下処理のコツから煮汁の作り方まで、初心者でも失敗なく作れるポイントを丁寧に解説します。 【魚の煮付け】 カレイ 2尾（下処理済み500g） ※お好みのお魚をお使い下さい。 ◻︎煮汁の分量 酒 100ml 水 100ml みりん 大さじ4（60ml） 砂糖 大さじ2（約15g） 醤油 大さじ3（45ml） おろし生姜 大さじ1/2 〈作り方〉 ①魚はウロコと内臓を取り、身の厚い部分に切り込みを入れておく。 ※下処理済みの物をお買い求め下さい。 ②ボウルなどに下処理した魚を入れて熱湯をかけ、水に晒して残っているウロコとヌメリなどを洗い流す。 ③大きめのフライパンに魚を入れ、酒と水を加え、中火にかける。 ④沸騰したらみりん、砂糖、生姜を加え、アルミホイルで蓋をし、約10分煮る。 アクが出ればすくっておく。 ⑤仕上げに醤油を加え、アルミ蓋をして更に5分ほど煮る。 ⑥蓋を取り、魚に煮汁をかけながら照りが出るまで煮詰めて完成です！ 〈ポイント〉 ・魚の身の厚い部分に切れ目を入れる事
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【煮魚の基本】失敗しない！魚の煮付けの作り方 今回は、家庭の普通 …
1.1M viewsApr 25, 2024
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