Featured## 豆豉炸蒜蒸倉魚 Food No.1[魚鮮料理](https://foodno1.com/ch-dishes-menu/fish.html) 2024年五19日 - [ 海鮮 ](https://foodno1.com/component/tags/tag/%E6%B5%B7%E9%AE%AE.html) - [ 蒸魚 ](https://foodno1.com/component/tags/tag/%E8%92%B8%E9%AD%9A.html) - [ 家常菜 ](https://foodno1.com/component/tags/tag/%E5%AE%B6%E5%B8%B8%E8%8F%9C.html) - [ 蒸菜 ](https://foodno1.com/component/tags/tag/%E8%92%B8%E8%8F%9C.html) [![ps2024051902 tinified](https://foodno1.com/images/2024/ps2024051902-tinified.jpg)](https://foodno1.com/ch-dishes-menu/fish/3932-%E8%B1%86%E8%B1%89%E7%82%B8%E8%92%9C%E8%92%B8%E5%80%89%E9%AD%9A.html)豆豉炸蒜蒸倉魚是一道經典的粵菜，以新鮮的倉魚搭配鹹香的豆豉和香脆的炸蒜，再淋上豉汁蒸熟而成。這道菜不僅美味可口，而且營養豐富，含有豐富的蛋白質、維生素和礦物質。材料成份主料：倉魚 1 條（約 1 斤）副料：豆豉 1/4 杯炸蒜 1/4 杯蔥花 適量蔥白段 適量青魚豉油 2 湯匙紅椒片 [ 註冊後閱讀全文... ](https://foodno1.com/login_register.html?return=aW5kZXgucGhwP29wdGlvbj1jb21fY29udGVudCZ2aWV3PWFydGljbGUmaWQ9MzkzMjrosYbosYnngrjokpzokrjlgInprZomY2F0aWQ9MjQx) Featured## 薑葱芫荽蒸青班 Food No.1[魚鮮料理](https://foodno1.com/ch-dishes-menu/fish.html) 2024年4月22日 - [ 蒸魚 ](https://foodno1.com/component/tags/tag/%E8%92%B8%E9%AD%9A.html) - [ 簡易餐 ](https://foodno1.com/component/tags/tag/%E7%B0%A1%E6%98%93%E9%A4%90.html) - [ 一人餐 ](https://foodno1.com/component/tags/tag/%E4%B8%80%E4%BA%BA%E9%A4%90.html) [![urc22090502 tinified](https://foodno1.com/images/ezso/urc22090502-tinified.jpg)](https://foodno1.com/ch-dishes-menu/fish/3868-%E8%96%91%E8%91%B1%E8%8A%AB%E8%8D%BD%E8%92%B8%E9%9D%92%E7%8F%AD.html)薑葱芫荽蒸青班是一道經典的粵菜，做法簡單，營養豐富。青班肉質鮮嫩，搭配薑蔥芫荽的香氣，可以去除魚腥味，讓魚肉更加美味。這道菜適合家庭聚餐或宴請賓客。材料成份主料：青班魚 1條（約500克）副料：薑 1塊、蔥 2根、芫荽（香菜）1把、蒸魚豉油 2湯匙、料酒 1湯匙、鹽 適量、胡椒粉 [ 註冊後閱讀全文... ](https://foodno1.com/login_register.html?return=aW5kZXgucGhwP29wdGlvbj1jb21fY29udGVudCZ2aWV3PWFydGljbGUmaWQ9Mzg2ODrolpHokbHoiqvojb3okrjpnZLnj60mY2F0aWQ9MjQx) Featured## 清蒸"手釣野生大海魚排" Food No.1[魚鮮料理](https://foodno1.com/ch-dishes-menu/fish.html) 2024年4月09日 - [ 海鮮 ](https://foodno1.com/component/tags/tag/%E6%B5%B7%E9%AE%AE.html) - [ 魚 ](https://foodno1.com/component/tags/tag/%E9%AD%9A.html) - [ 家常菜 ](https://foodno1.com/component/tags/tag/%E5%AE%B6%E5%B8%B8%E8%8F%9C.html) [![ps24040901 tinified](https://foodno1.com/images/2024/ps24040901-tinified.jpg)](https://foodno1.com/ch-dishes-menu/fish/3837-%E6%89%8B%E9%87%A3%E9%87%8E%E7%94%9F%E5%A4%A7%E6%B5%B7%E9%AD%9A%E6%8E%92.html) 這道菜以新鮮的野生大海魚排為主料，用米酒、薑絲、蔥絲蒸熟，配豉油醬汁 (豉油、醋、糖、薑絲和蔥絲混合均勻即可) 伴吃。。魚肉鮮嫩，酸甜可口，營養豐富。材料成份主料野生大海魚 1 條 (約 500 克)副料豉油 2 湯匙米酒 1 湯匙薑絲 適量蔥絲 適量白醋 1 [ 註冊後閱讀全文... ](https://foodno1.com/login_register.html?return=aW5kZXgucGhwP29wdGlvbj1jb21fY29udGVudCZ2aWV3PWFydGljbGUmaWQ9MzgzNzrmiYvph6Pph47nlJ/lpKfmtbfprZrmjpImY2F0aWQ9MjQx) ## 粟米燴龍脷柳 [魚鮮料理](https://foodno1.com/ch-dishes-menu/fish.html) 2013年1月19日 - 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