【紙包燒】零油煙美食
描述
將充滿鮮味的海鮮，包在紙包內，以醬油、胡椒粉調味，加上米酒提香，再利用奶油將所有的味道融合一起，經過高溫的烘烤，一道零油煙的美食就完成了。
打開紙包的一瞬間，蒸氣結合香氣馬上散逸出來，引動人的食慾。烤的剛剛好的蛤蠣~鮮而不柴，蝦子鮮甜富有彈性，魚肉細嫩入味。
份量
食材
步驟
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鯛魚斜刀切片 Sliced snapper
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蛤蠣放鹽水中吐沙 Clams spit sand in salt water
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蝦子可去殼也可以不去殼，重點是腸泥要去除乾淨 Shrimp can be shelled or not, the key point is to remove the intestinal mud
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鴻喜菇去蒂頭，洗乾淨 Remove the stalks of Hongxi mushrooms and wash them clean
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烘焙紙或鋁箔紙刷上薄薄的油 Baking paper or aluminum foil lightly brushed with oil
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放入鯛魚片 Add snapper fillets
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蛤蠣放魚旁邊，蝦子放魚上面，再把鴻喜菇放上去 Put the clams next to the fish, put the shrimp on top of the fish, and then put the Hongxi mushrooms on top
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淋入1大匙醬油 Drizzle 1 tbsp soy sauce
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放上1大匙無鹽奶油 Put 1 tablespoon unsalted butter
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淋入1大匙米酒 Drizzle 1 tbsp rice wine
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撒上白胡椒粉 sprinkle with white pepper
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最後撒上蒜末 Sprinkle minced garlic at the end
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將烘焙紙(或鋁箔紙)包起來 Wrap in baking paper (or aluminum foil)
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放入預熱到200℃的烤箱，烤15分鐘 Bake in an oven preheated to 200°C for 15 minutes
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烘烤完成取出，打開紙包 After baking, take it out and open the paper bag
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撒上少許蔥花~紙包燒完成 Sprinkle a little chopped green onion~ paper wrapping is done
