茄汁鱺魚肚+蒜炒旗魚皮

為了小孩的營養,餐餐幾乎有魚

但有時為了變化又得絞盡腦汁

看著冰箱的瓶瓶罐罐

也要消耗掉

這義大利茄汁醬剩下的1/3

不如就來做個中.西合併的茄汁魚吧~

                                                                                                     我的做法:1.將魚煎至半熟起鍋備用

                                                                                                                        2.爆香蒜末加入義大利茄汁醬,蕃茄醬.蕃茄

                                                                                                                            一顆切塊.水同煮.再加入月桂葉

                                                                                                                        3.將魚一起放入與茄汁同燒至入味,加些糖

                                                                                                 我的做法:1.旗魚皮過熱水,不宜汆燙過久會太軟

                                                                                                                    2.爆香薑.蒜末(辣椒)入魚皮同炒加米酒.蠔油

                                                                                                                        大火快炒,入蒜苗同炒後加糖.胡椒粉

                                                                                                                        拌炒後起鍋.