如何烹饪沙丁鱼

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沙丁鱼富含人体必需的营养物质ω-3脂肪酸。由于人体自身无法合成ω-3脂肪酸，所以从食物中摄入就显得尤其重要。ω-3脂肪酸除了对人脑有益外，还能降低患心脏病的风险。超市里大多有沙丁鱼罐头出售，但是许多人还是对新鲜的沙丁鱼情有独钟。烹饪沙丁鱼的方法有很多，你可以根据自己的喜好来选择。

方法 1
方法 1 的 5:

烹饪前的准备

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    收拾沙丁鱼时，需要把外面的鱼鳞全部刮去。在自来水下用手指来回刮鱼身，把鳞片刮干净。
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    做这一步时，先用片鱼刀把鱼肚子部分整块割下来，然后去除里面的内脏。
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    在烹饪前，还可以加点调料，如盐和胡椒粉。
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方法 2
方法 2 的 5:

烤沙丁鱼（烤架）

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    如果你用的是煤球，那么加热就可能要等上一段时间。等煤球差不多完全变灰时，温度就适宜了。
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    烤沙丁鱼的时候，要使其水分充足、浓油赤酱，所以有必要用葡萄叶把每条沙丁鱼都包起来。
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方法 3
方法 3 的 5:

煎沙丁鱼

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    随后在沙丁鱼中放入切碎的洋葱及酱料，浸泡4分钟。
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    第一面煎2-4分钟后，用钳子或勺子轻轻翻到另一面再煎。
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方法 4
方法 4 的 5:

烤沙丁鱼（烤箱）

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    然后在沙丁鱼上刷好橄榄油。
  2. 2
    把沙丁鱼放入双层锅，然后放在烤箱内的铁架上。
  3. 3
    烤5-10分钟左右，同时要注意别让鱼烤焦。
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方法 5
方法 5 的 5:

烘焙沙丁鱼

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小提示

  • 沙丁鱼还可以用大蒜或青椒来调味。
  • 沙丁鱼买来的当天就要吃，因为它比其他鱼腐烂得更快。
  • 如果没有葡萄叶，那么无花果叶或包菜也可以用来裹沙丁鱼。
  • 也有人喜欢把沙丁鱼夹在面包里吃。
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警告

  • 新鲜沙丁鱼不要放进冰箱。
  • 热油的时候一定要当心，如不慎使油溅出，则可能烫伤或引起火灾。
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你需要准备

  • 新鲜沙丁鱼
  • 自来水
  • 片鱼刀
  • 剪刀
  • 柠檬汁
  • 烤架或烤箱
  • 橄榄油
  • 葡萄叶
  • 盐
  • 胡椒粉
  • 煎锅、双层锅或烤盘
  • 洋葱
  • 钳子
  • 勺子
  • 厨房手套

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参考

  1. http://fishcooking.about.com/od/littlefish/p/sardine_profile.htm
  2. http://chestofbooks.com/food/recipes/How-To-Cook-Fish/Twenty-Ways-To-Cook-Sardines.html
  3. http://www.umm.edu/altmed/articles/omega-3-000316.htm

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