{"no":0,"id":"1c92009b9638ee8f6124d3970b960e64","name":"咖喱炒蟹","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["青蟹（别称：肉蟹）","咖喱块（推介乐惠蟹黄咖喱）","洋葱","椰浆","鸡蛋","生粉（别称：淀粉）","大蒜"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["肉蟹 1 只（大约 300g） * 份数","咖喱块 15g（一小块）*份数","椰浆 100ml*份数","鸡蛋 1 个 *份数","洋葱 200g *份数","大蒜 5 瓣 *份数"]}]},{"text":"操作","content":[{"type":"list","items":["肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用","洋葱切成洋葱碎，备用","大蒜切碎，备用","烧一壶开水，备用","起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高","将螃蟹切口朝下，轻轻放入锅中，煎 20 秒，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒。煎完将螃蟹取出备用","将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用","不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟","将咖喱块放入锅中炒化（10 秒），放入煎好的螃蟹，翻炒均匀","倒入开水 300ml，焖煮 3 分钟。","焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。","出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":[["做法参考：",{"type":"link","text":"十几年澳门厨房佬教学挂汁的咖喱蟹怎么做","href":"https://www.bilibili.com/video/BV1Nq4y1W7K9"}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["第一次吃咖喱炒蟹是在泰国的建兴酒家中餐厅，爆肉的螃蟹挂满有蟹黄味道的咖喱，味道真的绝，喜欢吃海鲜的程序员绝对不能错过。操作简单，对沿海的程序员非常友好。"],"title":"咖喱炒蟹的做法"}

{"no":1,"id":"4c1da71cdcbc9f07ca0704ae36551ebb","name":"小龙虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["小龙虾","油","香叶","八角","桂皮","青花椒","花椒","子弹头辣椒","葱姜蒜","郫县豆瓣","黄豆酱","啤酒","生抽","盐"]}]},{"text":"计算","content":["以下是两斤小龙虾的量，按比例调整就好。",{"type":"list","items":["小龙虾 = 2 斤","油 = 70 毫升（这是平时炒菜 3 倍量）","香叶 = 两片","八角 = 一个","桂皮 = 3 克","青花椒 = 10 克","花椒 = 10 克","子弹头辣椒 = 5 克","葱 = 一根大葱","姜 = 30 克","蒜 = 7 瓣大蒜","郫县豆瓣 = 30 克","黄豆酱 = 30 克","啤酒 = 500 毫升","生抽 = 30 毫升","盐 = 10 克"]}]},{"text":"操作","content":[{"type":"list","items":["小龙虾刷干净去虾线，葱切 2cm 葱段，姜蒜切末。","烧油，油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。","香料出香气之后下锅葱姜蒜","葱姜蒜爆香后，加入郫县豆瓣、黄豆酱，炒出红油。","下小龙虾，翻炒至变色。","加入啤酒，等啤酒烧开后加入生抽，盐。","将小龙虾完全煮熟后出锅。"]}]},{"text":"附加内容","content":["饭店应该都是油炸一遍，家庭油炸的话，太浪费了，所以在这个菜谱里用油比炒菜油多一些煎一下，实测同样好吃。","去虾线后的虾肉比不去虾线的虾肉口感差一些，并且小龙虾去虾线对新手是一个挑战，能接受虾线的情况下不去虾线也可以。","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},"在家里做的小龙虾，肉质细嫩，鲜嫩多汁，干净卫生。"],"title":"小龙虾的做法"}

{"no":2,"id":"8d62749ad4a93291a964d23b5e9ab7c6","name":"微波葱姜黑鳕鱼","category":"aquatic","detail":[{"text":"原料和工具","content":["原料：",{"type":"list","items":["黑鳕鱼，带皮"]},"调味料：",{"type":"list","items":["青葱","姜","料酒","酱油","芝麻油","花生油"]},"工具：",{"type":"list","items":["密封袋"]}]},{"text":"计算","content":["每 2 份：",{"type":"list","items":["黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）","青葱，葱白，25g。","青葱，葱绿，10g。","姜，13g。","料酒，5mL。","酱油，25mL。","芝麻油，2mL。","花生油，50mL。"]}]},{"text":"操作","content":[{"type":"list","items":["鱼片分别放入密封袋，鱼皮向下放在盘子中。","取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。","每个袋子倒入 2.5mL 料酒。",["封好密封袋，放入微波炉中，中火（800 瓦）微波至",{"type":"em","text":"不透明且容易散开"},"时（约 3.5-5 分钟），从袋中取出鱼片。"],"去除青葱和姜。","取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。","取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。","取花生油 50mL，在小锅中加热至 190℃。","将热油淋到放油葱绿的鱼片上，立刻上桌。"]}]},{"text":"附加内容","content":[{"type":"heading","text":"使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼"},"| 鱼类 | 是否切片 | 重量 | 微波时间 |\n| - | - | - | - |\n| 海鲈鱼 | 整条 | 450g | 6.5 分钟 |\n| 罗非鱼 | 整条 | 800g | 6 分钟 |\n| 大比目鱼 | 切片 | 170g | 2.25 分钟 |\n| 龙脷鱼 | 切片 | 170g | 1.5 分钟 |",{"type":"heading","text":"其他变化"},{"type":"list","items":["如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["这道菜改编自西雅图 Veil 餐厅主厨 Johnny Zhu 的母亲 Margaret Lu 的菜谱。卢女士原菜谱是使用罗非鱼来做这道菜，Johnny 改为鳕鱼，但也可以用大比目鱼鱼排，或者海鲈鱼、鳟鱼等。每种鱼的密度有差别，烹饪时间要做微调。"],"title":"微波葱姜黑鳕鱼的做法"}

{"no":3,"id":"1945f8c72fd0da53f003bab173be1750","name":"烤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）","大葱","料酒","白胡椒粉","食用盐","大蒜","桂皮","八角","香叶","青花椒","干辣椒段","灯笼椒","火锅底料（随意）","千张","绿豆芽","洋葱","豆瓣酱","芹菜段","熟花生米","白芝麻","香菜（放更好吃，根据个人口味可放可不放）"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["草鱼 大约三斤","大葱 半根","食用油 20ml","料酒 10-15ml","食用盐 5-10g","白胡椒粉 5g-10g","桂皮 一小片","八角 两个","大蒜粒 八个","香叶 两张","青花椒 一小把","干辣椒段 10 个","灯笼椒 4 个","芹菜段 两根","洋葱 半个","千张 一张"]}]},{"text":"操作","content":[{"type":"list","items":[["草鱼（一般 3 斤 ）从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型",{"type":"list","items":["可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，直到摸着没有黏糊糊的手感。"]}],"把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。","把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中","干辣椒段中间一分为二切开并和灯笼椒装在一个容器中","芹菜切小段","豆芽焯水","千张焯水切成丝","洋葱切成丝。",["烤制鱼",{"type":"list","items":["家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉","如果没有烤箱，可以热锅热油，锅的两边撒上 2g 食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。"]}],"锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香","加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油","加入 5g 白糖，10g 食盐，5ml 生抽调味，倒入和食材齐平的清水煮开","依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼","加入干辣椒，灯笼椒，青花椒","另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味","最后撒上熟花生米，葱花，白芝麻，香菜","煮 5-6 分钟，美味即成。"]},{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"}]},{"text":"附加内容","content":[{"type":"list","items":[["技术总结：上述",{"type":"list","items":["这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照上述分量来做。"]}]]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"烤鱼的做法"}

{"no":4,"id":"c61374357150d4f154481d0f602c9afd","name":"清蒸生蚝","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["生蚝","葱","蒜","姜","酱油","刷子"]}]},{"text":"计算","content":[{"type":"list","items":["饮用水 1 升","生蚝 6 个","葱 3 颗","蒜 6 瓣","姜 1 小块","酱油 每个生蚝 1 ml"]}]},{"text":"操作","content":[{"type":"list","items":["将生蚝用刷子刷干净（没有刷子用牙刷）。","蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。","用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,10g 蒜末放到生蚝上。","关上烫锅盖，100%功率蒸 3.5 分钟。","停火，用右手拿着抹布掀开烫锅盖，每个放 5ml 酱油。","盛盘。"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"清蒸生蚝的做法"}

{"no":5,"id":"dfb180812517038ef48220686bc7bf6c","name":"清蒸鲈鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）","香葱","姜","食用油","蒸鱼豉油","料酒","食用盐"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲈鱼 一条","香葱 三根","姜 一块","食用油 10-15ml","蒸鱼豉油 10-15ml","料酒 10-15ml","食用盐 5-10g"]}]},{"text":"操作","content":[{"type":"list","items":["姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。","鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。","补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。",{"type":"image","text":"改刀","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},{"type":"image","text":"摆盘","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},"鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸","水烧热感觉到水温后放进入鱼","大火清蒸 10 分钟。","蒸好的鱼，用干净的盘子装起来并去除身上姜蒜","鱼身浇上 15ml 蒸鱼豉油","鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜"]},{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"}]},{"text":"附加内容","content":["这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。","切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：",{"type":"list","items":["1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。","2、能够将鱼均匀受热。"]},"这道菜难度系数简单，而且味道非常棒哦","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"清蒸鲈鱼的做法"}

{"no":6,"id":"9465ac50092d0b90efc8a1e041829347","name":"白灼虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["活虾","洋葱","姜","蒜","葱","食用油","酱油","料酒","芝麻","蚝油","香醋"]}]},{"text":"计算","content":["每次制作前需要确定计划做几份。一份正好够 1 个人食用","总量：",{"type":"list","items":["虾 250g * 份数（建议 1-2 人份）","葱 一根","姜 一块","洋葱 一头","蒜 5-8 瓣","食用油 10-15ml","料酒 20 ml","酱油 10-15ml","芝麻 一把","香醋 10 ml","蚝油 10 ml"]}]},{"text":"操作","content":[{"type":"list","items":["洋葱切小块，姜切片，平铺平底锅。","活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。","倒入国内料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。",["和上一步并行操作，制作蘸料：",{"type":"list","items":["葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。","油烧热，淋入蘸料。"]}],"虾出锅，用干净的盘子装好。"]},{"type":"image","text":"白灼虾","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.webp"}]},{"text":"附加内容","content":[{"type":"heading","text":"技术细节"},{"type":"list","items":["开始不能大火、防止糊底。","如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。","蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["白灼虾非常适合程序员在沿海地区做，类似于清蒸鱼：简单容错、有营养、有满足感，甚至很好看。"],"title":"白灼虾的做法"}

{"no":7,"id":"c213437d1ca248279ccbd1b1703b9347","name":"糖醋鲤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲤鱼","番茄酱","白糖","白醋","淀粉","盐","葱","姜","料酒","香菜一颗","盆（两个）","菜刀一个","笊篱一个、锅铲一个"]}]},{"text":"计算","content":["注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭",{"type":"list","items":["鲤鱼 = 约 3 斤","清水 = 50g","番茄酱 = 40g","白糖 = 20g","白醋 = 10g","淀粉 = 10g","盐 = 30g","大葱 = 30g（约半颗）","姜 = 30g","料酒 = 25g"]}]},{"text":"操作","content":[{"type":"list","items":["将鱼清洗干净，确保无鱼鳞等异物","将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀","将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）","用吃奶的力气将大葱大姜里的汁水挤到盆中","加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀",[{"type":"image","text":"腌制","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},""," （腌鱼时间越长，鱼腥味就越小，推荐腌 30 分钟以上）"],"找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀","等待 30 分钟","将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）","将盆冲洗干净，用干毛巾擦干","起锅烧油，加入约 1L 的油，将油温烧至 7 成热，约 200-240 度","捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。","准备一个盛鱼的盘子，放在锅的旁边。","用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）","将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净","将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀","再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉","开大火将锅烧热，然后倒入之前准备的料汁，大火烧开，转小火","加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火","将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了",[{"type":"image","text":"成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},""," 这里的糖醋汁熬的有点稠了......"]]}]},{"text":"附加内容","content":["这道菜难度系数算中等吧，对新手还是不太友好的......","如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"糖醋鲤鱼的做法"}

{"no":8,"id":"383669bf417e2f621b5521cf85fb853a","name":"红烧鱼头","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。","大葱、姜、大蒜、香菜、美人椒","油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒","八角、干辣椒","鱼头一个","注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！"]}]},{"text":"计算","content":["注意，这道菜仅有足够 2 人食用的版本。",{"type":"list","items":["鱼头一个","大葱 200g","姜 80g","蒜瓣 3-4 个","美人椒 1/4 个","香菜 4 棵","八角两个，干辣椒五个"]}]},{"text":"操作","content":[{"type":"heading","text":"原材料准备"},{"type":"list","items":["葱、姜、蒜、香菜、美人椒分别清洗干净。","干辣椒与八角稍微冲洗即可。","大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","大蒜拍碎。","拿出两棵香菜去根，切为 1.5cm 香菜碎。","将美人椒切为厚度为 3mm 的辣椒圈。","干辣椒切四段。"]},{"type":"heading","text":"腌制鱼头"},{"type":"list","items":["注：下文所述的鱼身是购买鱼头时所附带的鱼肉。","将鱼头去鳞，清洗鱼头处未被清理干净的内脏。","剁去鱼鳍、清理鱼鳃。",["将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。",{"type":"list","items":["注：鱼的处理很难用文字完全表述，可以搜索鱼头处理相关视频。"]}],"将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。","将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时。"]},{"type":"heading","text":"最终步骤"},{"type":"list","items":["加入 30ml 油，等待锅热...",["油热，将锅关至小火",{"type":"list","items":[["如果不明白为何要这样做，请查看",{"type":"link","text":"学习炒与煎","href":"../../tips/learn/学习炒与煎.md"},"中的翻炒辅料。"]]}],"放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。","放入葱段，翻炒至葱段略显发白。","放入蒜碎、八角、干辣椒，翻炒 5 秒。","将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。","倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。","将两棵香菜放入锅中，盖上锅盖。","调至大火，将水烧开。","调至中火，慢焖入味。","当汤汁减少一半时，打开锅盖。","调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。","注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让成品菜好看又好吃。","将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。","色香味俱全的红烧鱼头出炉！"]}]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"list","items":[[{"type":"strong","text":"WARNING"}," 如果没有使用过菜刀剁过肉类食物，那么并不推荐使用该菜单！！！"],"在操作中，锋利的菜刀可能会划伤手指，请一定要小心。"]}],"title":"红烧鱼头的做法"}

{"no":9,"id":"4b2beca30fbffdf3a4efc85a049c2cd8","name":"红烧鲤鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["大葱、姜、大蒜、干辣椒","油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖","鲤鱼、五花肉"]}]},{"text":"计算","content":[" 2 人食用的版本。",{"type":"list","items":["鲤鱼 （大约 2 斤）","五花肉 100g","大葱 200g","姜 80g","蒜瓣 3-4 个","干辣椒两个","白糖 50g"]}]},{"text":"操作","content":["注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。",{"type":"list","items":["葱、姜、蒜、干辣椒分别清洗干净。","葱白处切段，每段长度约 4cm，再将每段劈为四瓣。","姜切片，每片厚度约 3mm。","一个大蒜拍碎切末，其余蒜切为二瓣。","干辣椒切四段。","五花肉切片，约 4cm*4cm。","清洗鱼。","鱼背肉厚处拉几道斜口，方便入味","锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油","将锅里底油烧热，下入五花肉，煸出香味。","放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。","将炸好的鱼倒入锅中。",["沿锅边倒入",{"type":"list","items":["50ml 料酒","50ml 陈醋","50ml 味极鲜","20ml 老抽调色","5ml 蚝油提鲜","5g 匙盐","50g 白糖","清水没过鱼面。"]}],"调至中火，将水烧开。","调至小火，慢焖入味。","15 分钟 后，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。","调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。","红烧鲤鱼出锅！"]}]},{"text":"附加内容","content":["基于下列原因，需要在红烧鲤鱼中添加五花肉：",{"type":"list","items":["五花肉煸炒的时候会出猪油，相比较于植物油，动物油脂更香。","煸炒至金黄的五花肉炖煮过后吃起来也很香的，相当于配菜。","鱼类本身脂肪含量少，所以香味欠缺，着重的是肉质的口感。所以一般做鱼类菜都建议用猪油，想要一锅奶白香醇的鱼汤。猪油是最好的选择~"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[],"title":"红烧鲤鱼的做法"}

{"no":10,"id":"69651a4a0acfc5520941f32a67fc2c12","name":"葱烧海参","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":[["泡发好的海参",{"type":"image","text":"海参","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}],"大葱葱白"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["泡发好的海参（北极参） 4 个","大葱葱白 1 根大葱的葱白即可","食用油 20-25ml","耗油 20g","生抽 5g","白糖 2g","淀粉 2g"]}]},{"text":"操作","content":[{"type":"list","items":["葱白切成 1cm 的段，备用。","海参切成 1cm 的段，备用。",["准备一个空碗，倒入 20g 耗油， 10g 生抽， 2g 白糖，搅拌均匀。",{"type":"image","text":"料汁","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}],"另一个空碗倒入淀粉，水，制备水淀粉，勾芡用。","热锅，锅内放入 20ml - 25ml 食用油。等待 10 秒让油温升高。",["放入葱白，调",{"type":"em","text":"小火"},"，注意不要让葱白变焦。大概煎 3-5 分钟即可。",{"type":"image","text":"葱白","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}],"用筷子夹出葱白，放入盘中备用。",["倒入调好的料汁，炒香，",{"type":"strong","text":"等待 1 - 2 分钟"}," 。"],"放入切好的海参，翻炒 1 分钟",["加入 100 ml 的水， 中小火， ",{"type":"strong","text":"等待 5 分钟"}],"等待锅中汤汁快干的时候，加入水淀粉，加入前面取出的葱白",["在外观",{"type":"em","text":"呈粘稠状态"},"后关火，盛盘 ",{"type":"image","text":"成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}]]}]},{"text":"附加内容","content":[{"type":"list","items":["操作时，需要注意观察锅中的水量，如快见底的时候就直接接入水淀粉即可。"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"},"这道菜的做法并不难，就是海参泡发是需要时间的。疫情隔离在家，干海参是过年前存的年货，正好拿出来尝试一下。"],"title":"葱烧海参的做法"}

{"no":11,"id":"4b028d83d1fc29690551be6eabfd348d","name":"蒜蓉虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["海虾","蒜蓉酱","食用油","生抽"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["海虾 8 只","蒜蓉酱 50 g","食用油 20 ml","生抽 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["用刀从从虾头中间切开，切到距离虾尾 1 cm","将蒜蓉酱铺在虾身中间，放在盘子中","锅中倒入热水，将盘子放入锅中，大火蒸 3 分钟","烧热油，倒入虾盘中，倒入生抽"]},[{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"},"\n",{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}]]},{"text":"附加内容","content":["如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蒜蓉虾是广东省地方传统名菜，色香味俱全。"],"title":"蒜蓉虾的做法"}

{"no":12,"id":"f584ce40ecbaedbf5db71231d672bc39","name":"蛏抱蛋","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["蛏子","鸡蛋","食用油","洋葱","淀粉","生抽","鸡精","料酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["蛏子 200 g","鸡蛋 2 个","食用油 100 ml","洋葱 0.25 个","淀粉 20 g","生抽 5 ml","鸡精 5 ml","料酒 5 ml"]}]},{"text":"操作","content":[{"type":"list","items":["烧开水，将蛏子放入水中，水煮 2 分钟后，捞上来去壳，放入大碗","往大碗中加入洋葱、生抽、料酒、鸡精、生粉后，充分搅拌","往大碗中打入 2 个 鸡蛋，继续搅拌","起锅烧油，倒入碗中蛏子，煎炸至单面金黄后，翻面继续煎炸"]},[{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"},"\n",{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"},"\n",{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}]]},{"text":"附加内容","content":[{"type":"list","items":["更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨","闽菜以甜为主，如果吃不惯的可以放弃白糖","可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":["蛏抱蛋，是流行于福建省福州地区的传统家常菜"],"title":"蛏抱蛋的做法"}

{"no":13,"id":"b9afa3fd6ec09859f66582bf24c8c724","name":"香煎翘嘴鱼","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["翘嘴鱼（肉食性鱼类，肉细腻，口感好）","姜","葱","蒜","青椒","香菜","老抽","白糖","豆瓣酱","料酒","生抽","盐"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["翘嘴鱼：2 斤最佳","姜沫：20g","葱：半根（50 克）","蒜：4 个","香菜：个人口味","老抽：2ml（不太喜欢重口的可以不放）","白糖：10g","干辣椒：4-6 个（根据个人口味选择）","料酒：100ml","生抽：4ml","盐：约 50g 用于腌制鱼","食用油：100ml"]}]},{"text":"操作","content":[{"type":"list","items":["鱼开背杀好（让卖鱼的杀好，千万不要剖腹杀鱼，切记是开背），清洗干净","鱼表面用盐涂抹均匀，倒入料酒约 80ml,姜末 20g，放入冰箱保鲜层进行腌制 1-2 天","取出腌制好的鱼，用绳挂起晾晒至半干（约 1-2 天，具体时间需结合气温与阳光）","食用前请将鱼用清水清洗，沥干水分（防止水遇油飞溅）","开大火将锅烧热，迅速改小火，锅中放油，尽量保持整个锅表面有油，将鱼沿锅边划入锅内（先煎鱼背面）","鱼入锅后（和翻面后），不要着急移动鱼的位置（此时容易破皮），煎约 30 秒后，尝试晃动锅","背面煎约 1 分钟后，翻面煎约 1-2 分钟，煎至两面金黄","等两面都煎好时，把鱼推向锅边一点，留点空间放入豆瓣酱炒香味，放入姜蒜，","炒出佐料香味后，加入料酒，生抽，老抽，倒入热水，水量和鱼平齐或者少点","此时改中大火，煮 5-10 分钟，后放入青椒断，白糖，鸡精，十三香，陈醋","改小火 2-5 分钟，放入葱，香菜，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["切记鱼是开背杀，腌制时，鱼表面涂抹均匀食盐即可，腌制时间，晾晒时间 1-2 天即可","煎鱼全程小火，刚入锅时不要移动鱼，会破皮","青椒断放入后注意观察熟透程度，里面的青椒很好吃，另外香菜最后放","注意火候的切换，豆瓣酱，白糖的调鲜效果，与陈醋的增香效果"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"香煎翘嘴鱼","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpeg"}],"title":"香煎翘嘴鱼的做法"}

{"no":14,"id":"879344dba80275ba1a30a8c204c1f6cd","name":"鳊鱼炖豆腐","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鳊鱼（鱼可以让摊主帮忙处理好）","老豆腐","姜","葱","蒜","老抽","桂皮（可选）","冰糖","干辣椒（不吃辣可以不放）","料酒","生抽","盐","八角（可选）","香叶（可选）","热水"]}]},{"text":"计算","content":["注：这个量大概是 2-3 个人的量","每份：",{"type":"list","items":["鳊鱼：550 克","老豆腐：400 克","姜：5 片","葱：半根（50 克）","蒜：4 个","老抽：2ml（不太喜欢重口的可以不放）","桂皮：1 块","冰糖：5 块","干辣椒：4-6 个（根据个人口味选择）","料酒：5ml","生抽：4ml","盐：5-8 克（根据个人口味选择）","八角：1 个","香叶：1-3 片","食用油：10ml","热水：400 克"]}]},{"text":"操作","content":[{"type":"list","items":["鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟","老豆腐切块后放入水中备用","锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下","等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道","炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点","大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火","小火烧 10-15 分钟，然后大火收点汁，即可出锅"]}]},{"text":"附加内容","content":[{"type":"list","items":["鱼的两面，各煎 2-4 分钟即可","煎鱼的时候全程中小火","最后出锅时，加入一些切碎的大蒜，味道会更好"]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"鳊鱼炖豆腐","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"}],"title":"鳊鱼炖豆腐的做法"}

{"no":15,"id":"3a48e3a8e2d2c486a253599e937c16f7","name":"黄油煎虾","category":"aquatic","detail":[{"text":"原料和工具","content":[{"type":"list","items":["鲜虾（强推肉质紧实的九节虾，普通明虾也可以）","黄油（推荐安佳，一次用一小盒 7g）","黑胡椒粒（瓶磨的那种）","生抽","盐","白糖","米酒"]}]},{"text":"计算","content":["每份：",{"type":"list","items":["鲜虾 300g","黄油 7g","黑胡椒粒 大概 15ml","食用油 45ml","生抽 10ml","米酒 5ml","白糖 10ml","盐 2.5ml"]}]},{"text":"操作","content":[{"type":"list","items":["鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用","调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用","中大火热锅，热锅内放入食用油，等待 10 秒让油温升高","虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒","虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒","大火翻炒 15 秒收汁即可装盘"]}]},{"text":"附加内容","content":[{"type":"list","items":["虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手",{"type":"link","text":"冯小厨的菜谱","href":"https://www.bilibili.com/video/BV1g541177cd"}]},"如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。"]}],"desc":[{"type":"image","text":"示例菜成品","href":"https://how-to-cook-1255404841.cos.ap-shanghai.myqcloud.com/3449c9e5e332f1dbb81505cd739fbf3f.jpg"},"黄油煎虾是一道制作相对简单、风味极佳的菜式，主要耗时在于处理活虾，总耗时在一个小时内，适合初学者进行烹饪。"],"title":"黄油煎虾的做法"}