[問題] 鮭魚要怎麼煎才好?
日前在 costco 買了三塊一組的鮭魚,最厚的部位有三公分。
第一塊由女友操刀,因為火太大了,所以外酥內不熟,
第二次油熱鍋熱後就改為小火,然後才放魚,也把鍋蓋蓋上,
最後顏色漂亮,但是內部還是沒熟透。
然後我奉命接掌第三塊 ^O^||
我認為第二次的火已經夠小了,除了翻面的時候,都有蓋鍋蓋,我也以為沒問題。
也聽過冷油冷鍋就把魚放下去的,但是不確定是不是可行。
家裡沒有烤箱,只有鍋子,所以沒辦法先煎後烤。
請問有沒有甚麼小撇步可以讓鮭魚又漂亮又熟透呢...
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