flashflash 2013-4-18 13:38
10款海鲜煮法（21p）
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[url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url][b]：
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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）
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做法： O:[T`-@(r9k`
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。]p
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2）青红椒去蒂去籽洗净后切块。姜洗净后切片。
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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]
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**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。
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**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。
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**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]]rF}Z*_j2},Q
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[b][size=5]2.姜汁毛蛤蜊[/size][/b] [6scd-O!m K
[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] I!k(io2W#l6D S P%g
[b]2、锅内添多水，烧开；[/b]
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[b]3、下入毛蛤蜊大火煮；[/b]!j$d%q GV `:Cd
[b]4、见陆续有蛤蜊开口，马上关火，捞出；[/b](H t7^D5\h
[b]5、把毛蛤蜊去一半的壳，摆盘；[/b]2[U$z e9l#q y
[b]6、浇上自制的姜汁即可食用。[/b]
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[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]
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[b]温馨提示：[/b]
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[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]
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[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]@ Q#M ra$xD0G
[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]kT7UW0q uw@
[b]4、也可用姜汁蘸食。[/b]9S,u&C.KV+k`i~M
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[b][url=http://www.meishij.net/yuanliao/][size=+0]原料[/size][/url][/b]：
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盐、绍酒、糖、生粉、鸡蛋、葱、姜汁。 扇贝、白萝卜、青菜叶、红樱桃。
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[b]做法[/b]'lX)Y.m)K6`@j*F
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，
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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。Mu6i0fO2_]CAY1~!N
3、盐、绍酒、糖、生粉、鸡蛋、葱、姜汁。 {.eR vS mC
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[b]特色[/b] ：萝卜丝形如雪绒，贝丁鲜嫩可口。_f@ e/M/N
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[size=5][b]4.蛤蜊蒸蛋：[/b][/size]"@UWm1U_
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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。
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[b]材料[/b]：
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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7qs d|
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[b]做法[/b]：1p9{;j
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1、 材料。e.|I9KAr%m
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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。:d0E)|r!z#@
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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。
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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。
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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。
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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。
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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。8j9@8R3l7Z
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[b]多说两句[/b]：
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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。
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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。
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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。
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[size=5]5.清蒸鲈鱼[/size]:S9}/bD}A f
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[url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url]：$@7HJ5b*Tv
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
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[b]做法[/b]： t&nxV4O
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。:V/O KW
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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。%l^-D9v!r
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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。
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[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] KO'T,D#UOe+s
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。
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[size=5][b]6.酱爆香螺[/b][/size]Z$M
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[b][url=http://www.meishij.net/yuanliao/][size=+0]原料[/size][/url]：[/b]海香螺一斤、干红辣椒、葱段、姜各适量.P\'O q \L
[b]调料：[/b]甜面酱2匙、美味豆面酱半匙、料酒1匙、花生油适量m\5y'x Wk
[b]做法：[/b]
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1、热锅下冷油，油热后，爆香葱段姜丝和红椒；
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2、烹入料酒，加入两勺甜面酱和半勺美味豆酱，炒出香味；Y%B)LR;c5k
3、下入香螺，大火翻炒1分钟； i!| R%A%l
4、加少许开水，盖盖焖上2分钟；3zNtK
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5、大火收干汁即可。r)n8B:k g3kg F
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[b]温馨提示：[/b]H7`
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1、[url=http://www.meishij.net/kouwei.html][size=+0]口味[/size][/url]轻的只用甜面酱即可； EVdI [S'C
2、这种海香螺本身鲜度足够，无需添加过多调味品。
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[size=5][b]7.盐水皮皮虾[/b][/size]!R d$t+s)I
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[url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url][b]：[/b]4hB2Ym-ah4@'c
皮皮虾2斤 花椒20颗 八角3颗 香叶3片 盐1汤匙（15克）
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[b]做法：[/b]DX8N&VE
1）将皮皮虾用清水冲洗2次，沥干水分。
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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。
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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]。2m(G EKJk:@ B
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[b]超级啰嗦：[/b];k/XRb gt m};E
**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。D/};B I#?'D)xn i1h
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[size=5][b]8.香煎鳕鱼[/b][/size]f]d-T?+X:vZ
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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
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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6V_E;C h
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做法y%VN#Hg
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；
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2.锅内放油烧热，放入鳕鱼煎至两面金黄，盛出备用； n$\;b&klHT
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。
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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]0j"Xk1L)O%O
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[b]材料[/b]：蛏子、葱、姜、小红椒。
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[b]调料[/b]：料酒、盐、生抽、白糖。
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[b]做法[/b]：%iWtu2p%g~
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；|:lk.{3X YB1q;z
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；Tl d*@:J
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。
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[size=5][b]10.西芹炒鲜尤[/b][/size]
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[b][url=http://www.meishij.net/yuanliao/][size=+0]原料[/size][/url]:[/b]~1XV](? aaVvp
西芹小把、鲜尤二只、青红椒各一个
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[b]调料：[/b]+ANh.I,R R:b
料酒、蒜、盐、鸡粉、生粉
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[b]加工：[/b]
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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；0cX3GM2s+F1U!K
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2、将以上物料(西芹、青红椒、鲜尤)，入水烫八分熟起锅；
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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。0V&Z*\4R zv
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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。
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