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]
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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：ByN c w
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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。S"l-fO6? x~
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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超级罗嗦：
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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。5J{U)}5HN
**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]
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[b][size=5]2.姜汁毛蛤蜊[/size][/b]
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[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]
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[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]0B%Z|-O~2LG
[b]4、见陆续有蛤蜊开口，马上关火，捞出；[/b]akq{ui,u7I
[b]5、把毛蛤蜊去一半的壳，摆盘；[/b]_0B.Go8w(^ em&O
[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] H j c#}g$N
[b]1、煮毛蛤蜊的水要宽，水太少，蛤蜊煮得时间太长，肉就会太老，影响口感；[/b]
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[b]2、喜欢嫩口的，见锅内有陆续开口的蛤蜊马上关火捞出，喜欢老一点的可把开口的毛蛤蜊逐个捡出直至最后；[/b] ~(_6EQKB9n5V
[b]3、剥去一半的壳保留一半的壳是为了很好地保留蛤蜊内部的原汁（必须是干净的、新鲜的毛蛤蜊）；[/b]1EV)P1]*@ gD0L
[b]4、也可用姜汁蘸食。[/b]
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[size=5][b]3.雪绒丝蒸扇贝[/b][/size]
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[b][url=http://www.meishij.net/yuanliao/][size=+0]原料[/size][/url][/b]：
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盐、绍酒、糖、生粉、鸡蛋、葱、姜汁。 扇贝、白萝卜、青菜叶、红樱桃。
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[b]做法[/b]+jh'g8W%dg
1、扇贝取贝丁，用蛋清加调味料、生粉，上浆待用，白萝卜切丝拌生粉，E%P;U L)bI
2、用锅烧水，白萝卜丝入锅氽熟，制为雪绒团，将浆好的贝丁上蒸锅蒸熟后，把贝丁放在雪绒团上，浇白汁。
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3、盐、绍酒、糖、生粉、鸡蛋、葱、姜汁。
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[b]特色[/b] ：萝卜丝形如雪绒，贝丁鲜嫩可口。)y5T6Z~ z3H%W RT$j.in
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[size=5][b]4.蛤蜊蒸蛋：[/b][/size]m yd*YG7U zk*a
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]：b%WJu \!f3L/g"C)do
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'}H/y![
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[b]做法[/b]：!O8VpT5E ]
1、 材料。 Q,z:`'Vhb)qH%Ge
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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。7^B
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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。-lm3NU2Yj
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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。 B*r4g2G R L;v9n.cA
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。
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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。"{$|U+t;y {
3、鸡蛋和温水的比例是1：1，过滤蛋液是为了使蒸蛋更细嫩，覆盖保鲜膜或者盖子上火蒸是为了使蛋液表面平滑不皱。MS_[%A P
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[size=5]5.清蒸鲈鱼[/size]LrR4KJ7a-h
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[url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url]：3a PVc0e
鲈鱼的重量控制在600克左右，这样大小的体积，摆在鱼盘中，看上去美观，而且生熟火候好把握 |D8y
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[b]做法[/b]：
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步骤1：将鱼收拾干净后，在鱼体上划两刀，抹上一些盐腌制15分钟。9tcR$Fc-u4J!L
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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。
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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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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]&L X3dm v5wQ
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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
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[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
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[b]做法：[/b]]v4| o6NZ
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；
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3、下入香螺，大火翻炒1分钟；D,W&^[3jlv Y
4、加少许开水，盖盖焖上2分钟；
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5、大火收干汁即可。V z1L8V@ l]5v(g4mH
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[b]温馨提示：[/b]
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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；
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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]
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[url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url][b]：[/b]
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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]g!L\$D!FG9S$Eq
1）将皮皮虾用清水冲洗2次，沥干水分。!u;{)e
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2）锅中倒入清水，放入花椒，八角，香叶和盐巴，倒入皮皮虾，盖上盖子，大火加热煮开后，打开盖子煮3分钟捞出，用清水冲净浮沫即可食用。-_1~ G9J'p)_*x'{
3）可以直接剥开吃。也可以把姜切成碎末，倒入一些米醋蘸食，随你自己的[url=http://www.meishij.net/kouwei.html][size=+0]口味[/size][/url]。
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[b]超级啰嗦：[/b]0Jqt2@.Lp(K4l
**每年的4月底至8月，是皮皮虾盛产的时节。现在这个季节的皮皮虾，刚好是肉质肥美的时候。
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[size=5][b]8.香煎鳕鱼[/b][/size]
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材料：鳕鱼·800克 香葱·2颗 生姜·1小块 大蒜·3瓣 青辣椒·1个 淀粉·适量`/T L#iJ.V7q u[
调料：食用油·50克 酱油·1/2大匙 香醋·3小匙 精盐·1小匙 白糖·3小匙 味精·1/2小匙6\\!S/im
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做法.j"B3hB(Dd8nk E
1.鳕鱼洗净，加盐腌5分钟，再均匀粘锅沾裹淀粉，葱、姜、蒜、辣椒洗净，均切末；
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2.锅内放油烧热，放入鳕鱼煎至两面金黄，盛出备用；
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3.锅内留少量油，爆香葱、姜、蒜、辣椒，加入醋、糖、酱油、味精、淀粉、水调成汁，淋在鱼上即可。
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特点 肉汁滑嫩，咸中带甜 厨师一点通 带骨或不带骨的鳕鱼都可按此法烹制9[ h yE@ }/lR
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[size=5][b]9.葱姜蛏子[/b][/size]
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[b]材料[/b]：蛏子、葱、姜、小红椒。$q [!J7W j6U#N e|
[b]调料[/b]：料酒、盐、生抽、白糖。;V][7GC
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[b]做法[/b]：
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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；
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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；
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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。n l(R2X5a!}
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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]
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西芹小把、鲜尤二只、青红椒各一个
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[b]调料：[/b]
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料酒、蒜、盐、鸡粉、生粉 d |G6h
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[b]加工：[/b] iH
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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；
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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。
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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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