查看完整版本: 10款海鲜煮法（21p）

10款海鲜煮法（21p）

[font=Tahoma][size=14px][b][size=5]1、豉椒爆花蛤[/size][/b][/size][/font]jaw1]t[)s
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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）
6~ P)U Axx'v,u 做法：Sj C-D"}
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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。%e3G4S\&v.[
2）青红椒去蒂去籽洗净后切块。姜洗净后切片。
!ien-k%l5cB#m 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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&g:i'|%h}8H{#wYj 超级罗嗦：0X.L'Z[/WQT*u
**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。
]tR:cJ`Daf **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。
;E0@5aD%KTJ **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]UV(\ ySo
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[b][size=5]2.姜汁毛蛤蜊[/size][/b]
3H(XDCeo"GmS [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]
4b4b(csI [b]2、锅内添多水，烧开；[/b]1O;cVg
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[b]3、下入毛蛤蜊大火煮；[/b]#XD#k3Gzgm
[b]4、见陆续有蛤蜊开口，马上关火，捞出；[/b]6pZF9[B/]
[b]5、把毛蛤蜊去一半的壳，摆盘；[/b]
!@9U:kq!AJ{)lq [b]6、浇上自制的姜汁即可食用。[/b]B3\+m2z%_*SVoq6JI^l
[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])|9ktwb {yY
[b]温馨提示：[/b]
AK)O4G5P5g [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]2[?!Sf_{ M
[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]Xofra9t:G"c
[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]
"c/v b-@*CN [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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f7Y(G0W Z"Q%t   盐、绍酒、糖、生粉、鸡蛋、葱、姜汁。 扇贝、白萝卜、青菜叶、红樱桃。 i+@;U4D*?&PeV
[b]做法[/b]
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}jGp/IZ 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，

ElTH&i:^ 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。g5T!jEv3J-M~
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。%^7|e"FkCJC)F!r+T
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[size=5][b]4.蛤蜊蒸蛋：[/b][/size]
4r Db"r8slKE 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。"| Y| J8LX
[b]材料[/b]：
m$`Xj}M)O 青蛤（白蛤、文蛤或者其他蛤蜊也行）10只、鸡蛋2个、盐少量、鸡精少量、料酒1/2[url=http://www.meishij.net/chufang/diy/tangbaocaipu/][size=+0]汤[/size][/url]匙（10ml）、姜片2片、葱花适量、鲜味汁适量
p%Xh l&c+cd3\ [b]做法[/b]：
-iK0S9V]? 1、  材料。Hyb?c(F`/e,BN
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4zG$XUF/vi6` 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。[xX? G
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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。
]| q6Z R[p 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。c!s`8b2Ve
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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。*@l-MF/?!I'U!Iw
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C(hGb8YZg"E 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。5Y0nMX6]9Tk"d2\
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[b]多说两句[/b]：
@8h m*~6u#B})H 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。
J%x6j&HV 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。
O:nX-d~&_V 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。J~#[ l
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[size=5]5.清蒸鲈鱼[/size]
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6eSiOqj [url=http://www.meishij.net/yuanliao/][size=+0][b]原料[/b][/size][/url]：*{2y)n b.]w,q!e
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
"LO;Y tmp-TD W8A [b]做法[/b]：
yv u de5Mfg} 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。
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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。
u`4[A#]*e"x [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]
ZKA3?nHW 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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o,ZC [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]
4BH0qw8rp5M [size=5][/size]
^bhDaBe}^ [size=5][b]6.酱爆香螺[/b][/size]
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\xJ F0Fp [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6^Lk.|{&z
[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
,NM.a1x'A+W7Gd [b]做法：[/b]
o.v3CZ)J@/O f 1、热锅下冷油，油热后，爆香葱段姜丝和红椒；F`3R1T8d_]#U|
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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；
yfR6Mo(Q;A3J 3、下入香螺，大火翻炒1分钟；M:f
s`;qe#m0dgA!E
4、加少许开水，盖盖焖上2分钟；xm#~(u8H
5、大火收干汁即可。7~(tE\\
[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]r-a fV&Qt2u
[b]温馨提示：[/b]
Dt%e:x+\ G&h 1、[url=http://www.meishij.net/kouwei.html][size=+0]口味[/size][/url]轻的只用甜面酱即可；.wc.W:Y:q4I-}{
2、这种海香螺本身鲜度足够，无需添加过多调味品。"t5h2naTW
[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]-T|;nG.W8@7E
[size=5][/size]
7_C"d'AMcR [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]
J^` R8fpnO#x 皮皮虾2斤  花椒20颗  八角3颗  香叶3片  盐1汤匙（15克）
1q N-LrF:qp [b]做法：[/b]
d]i$qC9O[/y x 1）将皮皮虾用清水冲洗2次，沥干水分。 Lax&C3kB Tw~
2）锅中倒入清水，放入花椒，八角，香叶和盐巴，倒入皮皮虾，盖上盖子，大火加热煮开后，打开盖子煮3分钟捞出，用清水冲净浮沫即可食用。#Xbg'^4ByUO
3）可以直接剥开吃。也可以把姜切成碎末，倒入一些米醋蘸食，随你自己的[url=http://www.meishij.net/kouwei.html][size=+0]口味[/size][/url]。-}fel\O:O
[url=http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fde1b618567f4dcd39c9206a9d567ba6cf62191c0827e05b70dad62184ddca045da65e23ec3b33a41f451379c719f0012371ec1331507703dccbd19f39329d0dcc7297c55&a=28&b=32][img]http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1fde1b618567f4dcd39c9206a9d567ba6cf62191c0827e05b70dad62184ddca045da65e23ec3b33a41f451379c719f0012371ec1331507703dccbd19f39329d0dcc7297c55&a=28&b=32[/img][/url]
ZOU xre*i]n [b]超级啰嗦：[/b]QKZ/?8a(}7N%a
**每年的4月底至8月，是皮皮虾盛产的时节。现在这个季节的皮皮虾，刚好是肉质肥美的时候。
4Cr3fi/Dk"L Ya#l$H,A [size=5][/size]
!@?7D{9y/Up:Y[ [size=5][b]8.香煎鳕鱼[/b][/size]
6K$}Z1i9[} n%H.@
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I"co 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&fSV[.Xy]e6tx
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5~P7X/I4Bz"d&nm5i
[img]http://b31.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1ff2c7b1fbfd6843393b04fc07fba323e4fb75e564d7155ef7998063667bae67085c8f06c6b6f5ed3445b9cfedcf54a96661b169f13d050306223812f832250d960a994149&a=32&b=31[/img]
f1]P;Ky#uz ?NE 做法
B1U'NWe,XBe`z 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；
nD(T5Q2O.QT.Aze 2.锅内放油烧热，放入鳕鱼煎至两面金黄，盛出备用；
$o;{^1aR;| 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。 F8UO?wS
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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1p&A6z2F(O%a }^ [b]材料[/b]：蛏子、葱、姜、小红椒。
M?*j%EnCP [b]调料[/b]：料酒、盐、生抽、白糖。
o!obUIP.G s [b]做法[/b]：a` s.i3V@.O2W L*vv
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；
-hEM2fa 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；J j'c"x5?"Z
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。"a;b/kRr aTw&I
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k"y6O"KPJ7or [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]
b#~i
KC8YY

:pC9qO8n;[.u [size=5][b]10.西芹炒鲜尤[/b][/size]hI5T H+V/z$gH!gX[
J u8TV5l)Q&d-Fg
[b][url=http://www.meishij.net/yuanliao/][size=+0]原料[/size][/url]:[/b]
0o2n b(?.F0T Cs2{ 西芹小把、鲜尤二只、青红椒各一个
B*]&UR3[P+X [b]调料：[/b]
+V%fw G9Fn
Kie 料酒、蒜、盐、鸡粉、生粉
5A0G#fj/M
dhp [b]加工：[/b]|GE wW gz
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；M,Q,BW([p1\1ZD
2、将以上物料(西芹、青红椒、鲜尤)，入水烫八分熟起锅；
iTs[ `N4I 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。
q5}0u xP2r [img]http://b29.photo.store.qq.com/http_imgload.cgi?/rurl4_b=a5a0a3438c3a6d5a8a3436b7deafde1f4f49e84158e19a1ea4cd698ec4ffb051d1e54b76861e2c9bb343cdb161e458ffec89a37db1c2747abaadf00d06734bb013dfb0a2cd0bd26ed37a0a8da983c505ed5ffc91&a=28&b=29[/img]Mo }'M"g-c:v U

R#pv)H9?rO h
#J(v)JCkp [table=98%][tr][td][table=97%][/table][/td][/tr][/table][/size][/font]

海鲜的这样的烧法今天真的是学了不少，有机会学着做。