siwenbai 2007-1-13 14:06
经典拿手菜－－油酱螃蟹！
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主料：螃蟹5只（花蟹或三点蟹）'D H c8O#_&G
调料：宝泉牌东北豆瓣酱（黑龙江宝泉县出品），生抽（广州珠江桥牌金标一级），白酒 VEw6P
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（60度北京红星二锅头），面粉，大葱，老姜，胡椒粉，日本干贝素，调和油，香菜。
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制作步骤：1、螃蟹洗净，去壳去腮，斩脚，蟹肉一分为二块；0jS$q5oR
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2、螃蟹大腿拍裂（裂儿不碎）待用；
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3、将锅烧热，放油，将螃蟹沾上干面粉，待油七、八分热时放入螃蟹煎至金黄t)H n#D.X+u
色取出；@i1m9qo [-?
4、洗锅，开火，放少许油，油热即放葱、姜、蟹大腿同炒，点白酒，加生抽，
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将蟹腿炒至红色，加入煎好的蟹肉翻炒几下，豆瓣酱加一碗水调开，放入锅中v0wu2}bpn
小火煨至酱汁变浓； o+_O BJ
５、加干贝素和胡椒粉，出锅，摆盘，放几根香菜点缀一下。$`&nX ^)O#|K.Or
注：1、海蟹味道较鲜不用再放盐（生抽和豆酱的咸味已经足够）；
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2、一定要北京红星二锅头（60度），不能加其他的料酒；$DZIG&s
3、由于南海的海鲜味道较黄海及渤海的清淡，所以要加日本干贝素提味； e n7WSrN A
4、生抽我只用广州珠江桥牌金标一级的；t:j| L'N"P
5、不要用花生油，因为味道太大容易掩盖海蟹的鲜味；
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6、制作步骤3放油要少，因为煎的蟹肉已经有油，若放太多了则腻。&e7\d4Cxo-AO]%A
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1 [img]http://61.144.254.97/UploadFiles/BBS/2007/01/05/30477477_38365.07.jpg[/img]f F/HT8D"b-X d [
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4 把黄留着，别浪费了，这可是好东东
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7 油倒这么多正好
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9 开炸 H |,imv
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11 [img]http://61.144.254.97/UploadFiles/BBS/2007/01/05/30477477_39213.35.jpg[/img]
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12 翻身再炸 F-j8hg&M I ux)E#s
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13 秘籍之一
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14 先捞出，控干油0l*z!_hG
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15 秘籍之二，用料2V U%q J6e wk M+W0EY
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16 炸过螃蟹的油倒掉
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17 炒大腿0S} G(f a:v&E+[
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18 同炒kz Y0yQG(D5i
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19 差不多了3D%Z w$F#t!A}_V
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20 秘籍之三，加酱汁
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21 秘籍之四，加干贝素
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22 好了！6mD W
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还煮了一堆螃蟹和虾爬子（广东这边叫赖尿虾）ni)~]3W'e
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还凉拌了个 黄瓜海蛰头
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:lol: :lol: :lol: :lol:
family78 2007-1-13 16:57
楼主的元旦过得真丰富啊，那螃蟹看得我是直流口水。!h:s cLxq9xm,k
顺便问一句，楼主的这些照片是不是在日本拍的啊？我是看着厨具、砧板和调料觉得很像。:DO1iLGu&Q _
也许是我看错了。,^x I-x i7p'}
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[[i] 本帖最后由 family78 于 2007-1-13 04:59 PM 编辑 [/i]]
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