所謂的一夜干，就是將海鮮浸泡鹽水入味後掛起晾乾一夜而得名。一夜
干跟魚乾不同的地方，在水份的含量。也因為經過風乾，更能把鮮味鎖
住，拿來乾煎或燒烤，滋味當然不言可喻。
掌握最新吃喝玩樂資訊，還不趕快加入下面各類粉絲團吧~
午魚是過去魚中之王，拜養殖技術進步所賜，現在市面上的午魚產品相
當容易取得，價格上也相當實惠。接下來，我們就來看如何用最簡單快
速的方式，把午魚一夜干變出來吧!
材料:
從背剖開午魚1尾
鹽巴
做法:
1.將從背剖開午魚，泡在約5%濃度的鹽水中約1小時。
2.接著將午魚吊起風乾一夜，這時候我們可以利用家裡的電風扇來吹，
大致上強風吹個3小時即可。
3.如果家裡不方便掛吊，像這樣放在網子上風乾也可以。
4.風乾的魚肉就像這樣，前後也只花了我4小時。風乾好的魚肉表面很乾
爽，拿在手上也不會沾手就對了。
5.風乾好的魚，看是要乾煎還是做碳烤都可以。記得因為魚已經風乾，
所以不會黏鍋，如果要乾煎不用放油喔。煎烤步驟，先從魚肉那面料理。
6.等到魚肉煎至金黃微焦，再翻面燒烤魚皮那面。
7.等到魚皮焦黃起泡，大致上這尾午魚一夜干就完成了。
8.擺盤後，在旁邊灑上一點胡椒鹽，再切兩片檸檬舟，就大功告成囉。
午魚本身油脂含量相當豐富，製成一夜干後，不加油煎烤，可以將多餘
脂肪析出。因為煎烤過程都是利用魚本身的油脂，吃起來會特別香喔~
喜歡這篇文章別忘了在FB幫我們按個讚喔，感謝您!
本文照片由SONY A7R II拍攝
作者:
都看到這邊了，下面的g+按鈕也順便幫我們+1一下吧!謝謝您!
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