日式鮭魚西京燒,用紙包來料理,鎖住鮮甜好滋味!
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5192-1.jpg?resize=640%2C480&ssl=1)
氣炸鍋食譜-紙包鮭魚西京燒起司德式香腸捲
❶ 準備材料
- 鮭魚一片
- 甜椒3小條
- 玉米筍一盒
- 味噌2大匙
- 味醂2大匙
- 清酒1大匙
- 糖1小匙
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5154.jpg?resize=640%2C486&ssl=1)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5157.jpg?resize=640%2C486&ssl=1)
將醃料味噌、味醂、清酒、糖均勻
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5159.jpg?resize=640%2C480&ssl=1)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5161.jpg?resize=640%2C480&ssl=1)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5163.jpg?resize=640%2C480&ssl=1)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5165.jpg?resize=640%2C480&ssl=1)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5167.jpg?resize=640%2C480&ssl=1)
放入鮭魚醃製2小時或一夜
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5169.jpg?resize=640%2C480&ssl=1)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5171.jpg?resize=640%2C480&ssl=1)
準備一張烘焙紙放上切好的甜椒和玉米筍,最後放鮭魚
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5174.jpg?resize=640%2C480&ssl=1)
再取一張烘焙紙蓋上
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5176.jpg?resize=640%2C480&ssl=1)
把四邊捲起封住
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5178.jpg?resize=640%2C480&ssl=1)
❷ 進氣炸鍋
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5180.jpg?resize=640%2C480&ssl=1)
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_collage.jpg?resize=640%2C360&ssl=1)
❸ 成品實拍
感覺很高級的鮭魚西京燒(味噌鮭魚)其實是超省時的簡單料理!
4種調味料、3分鐘製作、20分鐘上菜
我覺得醃製過夜味道會更香濃~
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5192-1.jpg?resize=640%2C480&ssl=1)
鮭魚的肉質細緻、多汁,味噌醃漬後,甜甜鹹鹹的味道,超級美味~
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5196.jpg?resize=640%2C486&ssl=1)
❹ 試吃心得
西京燒,是以西京漬醃魚肉後再煎或烤的料理,
當中的醬汁以白味噌做底,加清酒、味醂、糖等調味,混成西京漬,味道甘甜是日本京都風的魚料理~
因為味噌醬很容易焦,所以我用紙包方式,既能鎖住魚的鮮美,又方便料理唷!
趕快動手做做看吧~
![](https://i0.wp.com/cooksbaby.com/wp-content/uploads/2023/03/batch_IMG_5198.jpg?resize=640%2C486&ssl=1)
❺ 影片花絮
推薦指數
喜歡我的料理嗎?快來追蹤我的粉專吧↓↓↓