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flashflash 2013-4-18 13:38

10款海鲜煮法（21p）

[font=Tahoma][size=14px][b][size=5]1、豉椒爆花蛤[/size][/b][/size][/font]
[font=Tahoma][size=14px][b][size=5][/size][/b]$wHmqNUn
[url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url][b]：J&?k9e#d,~gV!R)i2}
花蛤500克  青椒1根  红椒1根  姜3片料酒2[/b][url=http://www.meishij.net/chufang/diy/tangbaocaipu/][size=+0][b]汤[/b][/size][/url][b]匙（30ml ）老干妈豆豉辣酱2[/b][url=http://www.meishij.net/chufang/diy/tangbaocaipu/][size=+0][b]汤[/b][/size][/url][b]匙（30克）I'I;h4nCr
做法：@8vU8`-J ?P
1）花蛤泡入盐水中半小时，吐净泥沙，反复冲净后，捞出控水备用。]/DpLl4G%zm&m
2）青红椒去蒂去籽洗净后切块。姜洗净后切片。
3）锅中倒入油，中火加热至5成热，倒入豆豉辣酱和姜片炒香。倒入青红椒块和花蛤，改成大火，烹入料酒翻炒至花蛤开口即可。[/b]_q9lp5o8X;B2A
[url=http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f8ce39154d3c39d282bcbfbc9d701b49e5666afda67fbdc984f0b05e5f635e1ef6ce5087e26ad2ac3a13efc658b24246ea3f1d84804aefbc7440ea56f2b98ceffa19d7aa9&a=32&b=31][b][img]http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f8ce39154d3c39d282bcbfbc9d701b49e5666afda67fbdc984f0b05e5f635e1ef6ce5087e26ad2ac3a13efc658b24246ea3f1d84804aefbc7440ea56f2b98ceffa19d7aa9&a=32&b=31[/img][/b][/url]
[b] -KVJ.ObK#k1G
超级罗嗦：
**此道菜，还可以用其他蛤蜊来制作，程序和做法都是一样的哈。
**蛤蜊买回来要用盐水浸泡，但是水不要太多，刚刚盖住蛤蜊即可。如不放盐，在水中滴少许香油，也能起到同样的效果。+LBi'\Ok7qK8@0F#I
**炒豆豉辣酱时要用中火，以免糊锅。炒蛤蜊容易出水时，一定要调成大火爆炒，见到蛤蜊开口就可以出锅了，以免蛤肉收缩，口感干硬。[/b]fp5r+kBa
[url=http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f3516a3ab2e62fbb68c4536a2bbc777c1c21e38c1d952c80c4791b2210a2132b9f07ab7217e5c7f31c75434a60af0a8392cd8252f668378cab497b6002be087e030463555&a=31&b=31][b][img]http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f3516a3ab2e62fbb68c4536a2bbc777c1c21e38c1d952c80c4791b2210a2132b9f07ab7217e5c7f31c75434a60af0a8392cd8252f668378cab497b6002be087e030463555&a=31&b=31[/img][/b][/url]4r;yRV@*X'L@
[b][size=5][/size][/b] EQ fpjMqM'X6J
[b][size=5]2.姜汁毛蛤蜊[/size][/b]-@:t@~ pB Eru
[b]1、毛蛤蜊洗净（可用牙刷仔细刷掉毛蛤蜊身上的小绒毛上附着的泥污）；[/b]
[b]2、锅内添多水，烧开；[/b]
[b]3、下入毛蛤蜊大火煮；[/b]
[b]4、见陆续有蛤蜊开口，马上关火，捞出；[/b]/NSn"b.lN
[b]5、把毛蛤蜊去一半的壳，摆盘；[/b]
[b]6、浇上自制的姜汁即可食用。[/b](z%sl"`q7cb nL
[b]7、姜汁：盐、糖、味精、料酒、陈醋，添加少量水烧开，浇在切碎的生姜末上，淋入香油。[/b]k3q/H`cg(q
[b]温馨提示：[/b]
[b]1、煮毛蛤蜊的水要宽，水太少，蛤蜊煮得时间太长，肉就会太老，影响口感；[/b]L _(o a[}5rn5{Px
[b]2、喜欢嫩口的，见锅内有陆续开口的蛤蜊马上关火捞出，喜欢老一点的可把开口的毛蛤蜊逐个捡出直至最后；[/b]
[b]3、剥去一半的壳保留一半的壳是为了很好地保留蛤蜊内部的原汁（必须是干净的、新鲜的毛蛤蜊）；[/b]ER g8j0b~
[b]4、也可用姜汁蘸食。[/b]*\N-EHN
[url=http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f6dd9667d5cfde34f6721dc77ff801bb473c17f8363af67311de8649c58af0e06e45e6489d1c554b90c4c87ab392dcb2d28ffdf6912f994b85ca5e3eceac3aca2efd259b6&a=31&b=31][img]http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f6dd9667d5cfde34f6721dc77ff801bb473c17f8363af67311de8649c58af0e06e45e6489d1c554b90c4c87ab392dcb2d28ffdf6912f994b85ca5e3eceac3aca2efd259b6&a=31&b=31[/img][/url]%G^d%W Z4E,q
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[url=http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f6d522b9f410598256144d6bb2cda725bfa626ab3f1dd39187c43352f3633d76acc7d058e2bf45214ecb0ac6669e31190ccb7e4274070a6ba38dc8606e7f3b54f76d0e7d2&a=32&b=28][img]http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f6d522b9f410598256144d6bb2cda725bfa626ab3f1dd39187c43352f3633d76acc7d058e2bf45214ecb0ac6669e31190ccb7e4274070a6ba38dc8606e7f3b54f76d0e7d2&a=32&b=28[/img][/url]
[size=5][/size] Q$q8m5uwy @
[size=5][b]3.雪绒丝蒸扇贝[/b][/size]w\$b ip6Y%I
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[b][url=http://www.meishij.net/yuanliao/][size=+0]原料[/size][/url][/b]：
  盐、绍酒、糖、生粉、鸡蛋、葱、姜汁。扇贝、白萝卜、青菜叶、红樱桃。
[b]做法[/b]
1、扇贝取贝丁，用蛋清加调味料、生粉，上浆待用，白萝卜切丝拌生粉，JasM:sau;g
2、用锅烧水，白萝卜丝入锅氽熟，制为雪绒团，将浆好的贝丁上蒸锅蒸熟后，把贝丁放在雪绒团上，浇白汁。 ^+t M/@8tE UL
3、盐、绍酒、糖、生粉、鸡蛋、葱、姜汁。 k|5b3N6UrEo

[b]特色[/b] ：萝卜丝形如雪绒，贝丁鲜嫩可口。
[url=http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f1de526cd7f244208b53c3fdeff23e63950d42d8da11274d1f396ea9f5a81027f6c8add5f02c896462b788666819da834655f6c2c1b7d0c39800bb1a84cf5a8ea3e9811c4&a=31&b=32][img]http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f1de526cd7f244208b53c3fdeff23e63950d42d8da11274d1f396ea9f5a81027f6c8add5f02c896462b788666819da834655f6c2c1b7d0c39800bb1a84cf5a8ea3e9811c4&a=31&b=32[/img][/url]S"kF+[.V lqF1QdmG
[size=5][/size] q@D W%iYxU
[size=5][b]4.蛤蜊蒸蛋：[/b][/size]9oIj%I1E!_uW
这个菜很鲜美，因为将煮蛤蜊的水加入鸡蛋中，所以滑嫩的鸡蛋和鲜美的蛤蜊融为一体。
[b]材料[/b]：
青蛤（白蛤、文蛤或者其他蛤蜊也行）10只、鸡蛋2个、盐少量、鸡精少量、料酒1/2[url=http://www.meishij.net/chufang/diy/tangbaocaipu/][size=+0]汤[/size][/url]匙（10ml）、姜片2片、葱花适量、鲜味汁适量"n:])NF)dSol
[b]做法[/b]：
1、  材料。/t;n }7O:s#p
[url=http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f9e64346a1fb7c66e1d8f4679afddceaa28aa20010ec70998b1afc968c18180f19ce04553160d9eb5f070913e4b46f10f48bcb045ff73694c99bdca6b45ad6e6cfebc01bc&a=29&b=28][img]http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f9e64346a1fb7c66e1d8f4679afddceaa28aa20010ec70998b1afc968c18180f19ce04553160d9eb5f070913e4b46f10f48bcb045ff73694c99bdca6b45ad6e6cfebc01bc&a=29&b=28[/img][/url]:F,M/|O.c
2、  提前将蛤蜊用盐水浸泡2小时以上（也可以在水里放入适量香油），让其吐尽泥沙，用刷子将青蛤表面清洗干净。
3、  锅中放入适量水，放入姜片和料酒烧开，将青蛤放入，煮至开口立即捞出，蛤蜊开口时间先后不一，要及时把开口的蛤蜊捞出来，不然就煮老了。
4、  将煮好的蛤蜊排放在乐扣乐扣格拉斯盒中，煮蛤蜊的水捞去姜片晾凉待用。#@3J1t2H }b6K
5、  鸡蛋打散，加入盐、鸡精和晾至温热的蛤蜊水调匀，鸡蛋和蛤蜊水的比例是1：1。
6、  将鸡蛋液过滤以后（过滤的目的是使蒸出的蛋液更加细腻），倒入放好蛤蜊的乐扣乐扣格拉斯盒中，用保鲜膜覆盖起来。s_y9ivc
7、  冷水时将乐扣乐扣格拉斯盒放入蒸锅（乐扣乐扣格拉斯采用耐热玻璃，可以承受 -40℃~200℃，所以放入蒸锅没有问题，还可用于[url=http://www.meishij.net/chufang/diy/weibolucaipu/][size=+0]微波炉[/size][/url]、烤箱）蒸10分钟左右，水开后转中火。蒸好以后的蒸蛋撒上适量鲜味汁和葱花即可。
[url=http://b29.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fe7165fd978ffeef8b5d96f6211284f5560f8304b6181ab8ea2912df6d7ed902d1c878e5a4acba64dd4c97135c4c20fb7a2434414ce3999a5abde08a55f4f5508900d3f38&a=29&b=29][img]http://b29.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fe7165fd978ffeef8b5d96f6211284f5560f8304b6181ab8ea2912df6d7ed902d1c878e5a4acba64dd4c97135c4c20fb7a2434414ce3999a5abde08a55f4f5508900d3f38&a=29&b=29[/img][/url]8T|NWd!XhA
[b]多说两句[/b]：
1、蛤蜊一定要买鲜活的，提前放入盐水中吐尽泥沙，也可以在水中放入少量油使其吐沙。
2、煮蛤蜊的时候要将开口的蛤蜊及时捞出来，不要煮老了。如果有久煮不开壳的蛤蜊可能是坏的就不要了。
3、鸡蛋和温水的比例是1：1，过滤蛋液是为了使蒸蛋更细嫩，覆盖保鲜膜或者盖子上火蒸是为了使蛋液表面平滑不皱。{ x&M1z }};R3u7U(h,U
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[size=5][/size]
[size=5]5.清蒸鲈鱼[/size]
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[url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url]：
鲈鱼的重量控制在600克左右，这样大小的体积，摆在鱼盘中，看上去美观，而且生熟火候好把握D E(A*saJ(HV2y
[b]做法[/b]：(?7BLX&K\
步骤1：将鱼收拾干净后，在鱼体上划两刀，抹上一些盐腌制15分钟。
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步骤2：取大块老姜切成细长丝，将大葱取中段切丝，将鱼入盘后在鱼身上撒些葱姜丝，然后稍微加点料酒，酱油，和少许油。]WMl&DcPp
[url=http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fd4def27e8de66def4a55046b4744a52fb7199296e58e8cf4dc40838b7b706ab80229b92d8ef3ba3100d1dd5fcf1b856fdaf99d08d3a720d88df177e33416c6da3fa977e4&a=32&b=31][img]http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fd4def27e8de66def4a55046b4744a52fb7199296e58e8cf4dc40838b7b706ab80229b92d8ef3ba3100d1dd5fcf1b856fdaf99d08d3a720d88df177e33416c6da3fa977e4&a=32&b=31[/img][/url]
[url=http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f5c5845ec105a30fed8d2b2d0302749e780c42b189b39c1f58d945aba9ef6974b1eb2297b82807b8cdb7d9670d66715f401d810d7809ae2857d0d030f082f4b4123d90f56&a=31&b=32][img]http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f5c5845ec105a30fed8d2b2d0302749e780c42b189b39c1f58d945aba9ef6974b1eb2297b82807b8cdb7d9670d66715f401d810d7809ae2857d0d030f082f4b4123d90f56&a=31&b=32[/img][/url]\R!HaN|#lG'O+x
步骤3：锅水开后，再将鱼入锅（千万别凉水将鱼上锅蒸，那就砸锅了，很多清蒸菜的秘诀都是水开后食物入锅蒸）。蒸10分钟这样关火后，别打开锅盖，鱼不取出锅，利用锅内余温“虚蒸”7－8分钟后立即出锅。Nq*U K8BZ
[url=http://b39.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f118bb16bc6a4e3f44855814fbfe9715a614d83458d96800e4ca6713ad9e85c2233d6b94599a64c1d76defd467185238478ef8a1645292d8c6a4862d1da107cec9e7ad89f&a=39&b=39][img]http://b39.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f118bb16bc6a4e3f44855814fbfe9715a614d83458d96800e4ca6713ad9e85c2233d6b94599a64c1d76defd467185238478ef8a1645292d8c6a4862d1da107cec9e7ad89f&a=39&b=39[/img][/url]:F[&o^ ]$KU.s0}C
步骤4：很多人做清蒸鱼的时候，不放盐、味精，以求清淡、更不加酱油。不过我的这种做法吃起来也是很不错的。鲈鱼肉质白嫩、清香，没有腥味，香如蟹肉，清淡爽口。很简单方便操作，我这里菜都不难做，这个清蒸鲈鱼你试着做一下吧。s[E:GzS5U`
[url=http://b25.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f4a810d0481b4ac105f221fd0e633b7a24737a2d3f085e4bc67bb8d87f275a68e5d3dd7cd340bd489c49f02a2485b56c6274da4c9c0be57630fe0e8ca2ae7fcb38719a44d&a=32&b=25][img]http://b25.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f4a810d0481b4ac105f221fd0e633b7a24737a2d3f085e4bc67bb8d87f275a68e5d3dd7cd340bd489c49f02a2485b56c6274da4c9c0be57630fe0e8ca2ae7fcb38719a44d&a=32&b=25[/img][/url]
[size=5][/size] r6{#`QVg.f
[size=5][b]6.酱爆香螺[/b][/size]
8L3~"cw.v,G_
[b][url=http://www.meishij.net/yuanliao/][size=+0]原料[/size][/url]：[/b]海香螺一斤、干红辣椒、葱段、姜各适量$v#~9Ibw"Y-H
[b]调料：[/b]甜面酱2匙、美味豆面酱半匙、料酒1匙、花生油适量
[b]做法：[/b]l Q#cDan ml
1、热锅下冷油，油热后，爆香葱段姜丝和红椒；
2、烹入料酒，加入两勺甜面酱和半勺美味豆酱，炒出香味；
3、下入香螺，大火翻炒1分钟；O0Di^^dB9D
4、加少许开水，盖盖焖上2分钟；
5、大火收干汁即可。,Te.vhDH{;K
[url=http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f5e69e48a66a170b56e0bae15df127e124a70ca6a8f0ce243020ff732bfa6aeeb83712463111999bb07e49e1dbe37ec940ad98208a128fa9a6b8584cfef5cd3d9c2185124&a=32&b=31][img]http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f5e69e48a66a170b56e0bae15df127e124a70ca6a8f0ce243020ff732bfa6aeeb83712463111999bb07e49e1dbe37ec940ad98208a128fa9a6b8584cfef5cd3d9c2185124&a=32&b=31[/img][/url]
[b]温馨提示：[/b]l[;EJfT%VgG3m
1、[url=http://www.meishij.net/kouwei.html][size=+0]口味[/size][/url]轻的只用甜面酱即可；OKc)B4Qi X
2、这种海香螺本身鲜度足够，无需添加过多调味品。\9bi*I7}^:U
[url=http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1faf5c278c33e14b92fc1391baaab3b6aecba15ed435198953fc11619a74b8d2d82c34f5fb7e0f225d298bcffb22b666fdc23438e4ab6e1ba68912b8f245a972135de28a83&a=32&b=28][img]http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1faf5c278c33e14b92fc1391baaab3b6aecba15ed435198953fc11619a74b8d2d82c34f5fb7e0f225d298bcffb22b666fdc23438e4ab6e1ba68912b8f245a972135de28a83&a=32&b=28[/img][/url]
[size=5][/size]
[size=5][b]7.盐水皮皮虾[/b][/size]

[url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url][b]：[/b]
皮皮虾2斤  花椒20颗  八角3颗  香叶3片  盐1汤匙（15克）Z wYe d@z&x5R
[b]做法：[/b]JWMeu
1）将皮皮虾用清水冲洗2次，沥干水分。by/u$k rtD
2）锅中倒入清水，放入花椒，八角，香叶和盐巴，倒入皮皮虾，盖上盖子，大火加热煮开后，打开盖子煮3分钟捞出，用清水冲净浮沫即可食用。
3）可以直接剥开吃。也可以把姜切成碎末，倒入一些米醋蘸食，随你自己的[url=http://www.meishij.net/kouwei.html][size=+0]口味[/size][/url]。+eK/]a^3R)r[;U
[url=http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fde1b618567f4dcd39c9206a9d567ba6cf62191c0827e05b70dad62184ddca045da65e23ec3b33a41f451379c719f0012371ec1331507703dccbd19f39329d0dcc7297c55&a=28&b=32][img]http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fde1b618567f4dcd39c9206a9d567ba6cf62191c0827e05b70dad62184ddca045da65e23ec3b33a41f451379c719f0012371ec1331507703dccbd19f39329d0dcc7297c55&a=28&b=32[/img][/url]L(s_u M$k3gg"b3A!?:H2AL
[b]超级啰嗦：[/b]
**每年的4月底至8月，是皮皮虾盛产的时节。现在这个季节的皮皮虾，刚好是肉质肥美的时候。
[size=5][/size]
[size=5][b]8.香煎鳕鱼[/b][/size]$K/t5KYT#ac^aT:}2Q
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材料：鳕鱼·800克香葱·2颗生姜·1小块大蒜·3瓣青辣椒·1个淀粉·适量)}Ok$v \/\L?(b
调料：食用油·50克酱油·1/2大匙香醋·3小匙精盐·1小匙白糖·3小匙味精·1/2小匙
[img]http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1ff2c7b1fbfd6843393b04fc07fba323e4fb75e564d7155ef7998063667bae67085c8f06c6b6f5ed3445b9cfedcf54a96661b169f13d050306223812f832250d960a994149&a=32&b=31[/img]'dE&@^X
做法s6K"^WLtf)c
1.鳕鱼洗净，加盐腌5分钟，再均匀粘锅沾裹淀粉，葱、姜、蒜、辣椒洗净，均切末；!_`'e%x,\6y8X3u*I
2.锅内放油烧热，放入鳕鱼煎至两面金黄，盛出备用；
3.锅内留少量油，爆香葱、姜、蒜、辣椒，加入醋、糖、酱油、味精、淀粉、水调成汁，淋在鱼上即可。-rL~ Y.V(M4M!T
特点肉汁滑嫩，咸中带甜厨师一点通带骨或不带骨的鳕鱼都可按此法烹制
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[size=5][b]9.葱姜蛏子[/b][/size]
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[b]材料[/b]：蛏子、葱、姜、小红椒。
[b]调料[/b]：料酒、盐、生抽、白糖。)ZVT.LLB[
[b]做法[/b]：
1 蛏子放入淡盐水中浸泡1个小时，使蛏子吐尽泥沙。再用牙刷刷洗干净滤水；
2 炒锅烧热后放入油烧热，放入葱姜丝、红椒圈编出香味，放入蛏子大火翻炒；S2sz E1F'~ iz ]W3l
3 烹入料酒，加盐、生抽、白糖炒匀，等蛏子壳张开后即可出锅装盘。
[url=http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f6902f75a92eda69e8fd8cd53e2645ddd36cfa3f433d70d51424d9403c5cafdd8441ded57e9fc1610e43ba98b6e257980b68ce791cf5769499535ef223ccbeff0f649a873&a=28&b=28][img]http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f6902f75a92eda69e8fd8cd53e2645ddd36cfa3f433d70d51424d9403c5cafdd8441ded57e9fc1610e43ba98b6e257980b68ce791cf5769499535ef223ccbeff0f649a873&a=28&b=28[/img][/url]
[url=http://b29.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fdaceaa082e985ac313217e29de2963a7786c49f92b98c47db974e1944843aab919ce0331eb08f9fb90ff516e8635fdcf664faaae0c544cf0c5335997d83f31f5e13943be&a=32&b=29][img]http://b29.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fdaceaa082e985ac313217e29de2963a7786c49f92b98c47db974e1944843aab919ce0331eb08f9fb90ff516e8635fdcf664faaae0c544cf0c5335997d83f31f5e13943be&a=32&b=29[/img][/url]
#};hQ"NI
[size=5][b]10.西芹炒鲜尤[/b][/size]X"[Q\P*_
4aGRjxY.ku2X(M,_&Y
[b][url=http://www.meishij.net/yuanliao/][size=+0]原料[/size][/url]:[/b]
西芹小把、鲜尤二只、青红椒各一个
[b]调料：[/b]$Y4T:Y$M uvR|
料酒、蒜、盐、鸡粉、生粉$l7};[8QFa]\8sS
[b]加工：[/b]
1、西芹切小段改丝，青红椒切丝，鲜尤为使入味，先将尤鱼横刀连刀切，再直刀切丝；%K{_!gv/B5g0DN
2、将以上物料(西芹、青红椒、鲜尤)，入水烫八分熟起锅；
3、热锅冷油至热，入蒜片爆香，倒入己烫的丝料同炒，加入盐、鸡粉、生粉水，快速翻炒，出锅前加点料酒即可。
[img]http://b29.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f4f49e84158e19a1ea4cd698ec4ffb051d1e54b76861e2c9bb343cdb161e458ffec89a37db1c2747abaadf00d06734bb013dfb0a2cd0bd26ed37a0a8da983c505ed5ffc91&a=28&b=29[/img]

F7@;@d6F K
[table=98%][tr][td][table=97%][/table][/td][/tr][/table][/size][/font]

zdm200711 2013-4-18 14:01

海鲜的这样的烧法今天真的是学了不少，有机会学着做。

页: [1]

查看完整版本: 10款海鲜煮法（21p）