[转帖]20道海鲜大餐的图文详解,保证使您垂涎三尺 - 第2页 - 论坛生活区 - 龟,乌龟,观赏龟,观赏鱼,观龟赏鱼，养鱼论坛，养龟论坛

东游西逛 发表于 2007-10-13 10:55:00

<div class="t_msgfont" id="postmessage_14697985">18：蟹黄豆腐羹    材料：蟹膏，嫩豆腐切丁，草菇，子姜切细丝，葱花。 调味料：蟹味高汤一饭碗，盐少许，生抽一茶匙，白胡椒粉少许，浙醋半茶匙，太白粉水适量。 ***［蟹味高汤做法：剔出膏后的毛蟹斩块，入锅稍煎后加姜／葱段／料酒／清水熬煮３０分钟成一饭碗美味的蟹味高汤。］ 做法：高汤烧开，放进草菇，豆腐烫煮５分钟，加入蟹膏充分搅散，放盐／生抽／白胡椒粉拌均，再烧开后用太白粉水勾薄芡。起锅前撒上葱花／姜丝，滴进浙醋即可。 <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_1_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_2_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_3_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_4_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_5_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_6.jpg" border="0"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_7_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_8_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_9_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061026/20061026202527346_10_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/></div>

东游西逛 发表于 2007-10-13 10:56:00

<div class="t_msgfont" id="postmessage_14697994">19：白灼小章鱼／海螺     白灼吃的是原味，材料必须新鲜生猛，冷冻海鲜不适合这个做法。口感讲究嫩，脆，爽，不能过火。其它适合白灼的海鲜有虾，鱿鱼，墨鱼，淡菜（青口／红口），蛤，海肠等。。。 材料：活章鱼，活海螺，韭菜，嫩姜。 沾料：全凭个人喜好，我用浙醋和海鲜辣酱（酱油芥末酱也非常理想）。 做法：章鱼用粗盐搓洗去除粘液，冲洗干净。半锅水加姜片，料酒烧开，放进章鱼烫煮２分钟后捞起泡入冰水，使其爽脆。胆大的可以连墨汁一起吃，人间美味啊！ 水再度烧开后放进海螺烧煮５分钟（中型螺，体型大的适当多煮几分钟），捞起泡入冰水约２分钟后马上剔肉就可以完整的取出。尾部很好吃，不能浪费。中段的肠肚（呈绿色）味道稍苦，可弃除。海螺有无以伦比的鲜美味，掌握好火侯更是爽脆可口，下酒极品！ <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_1_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_2_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_3_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_4_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_5.jpg" border="0"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_6.jpg" border="0"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_7_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_8_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_9.jpg" border="0"/> <img alt="" src="http://img.poco.cn/food/diary/20061104/20061104080449955_10_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/></div>

东游西逛 发表于 2007-10-13 10:57:00

<div class="t_msgfont" id="postmessage_14698004">20：海鲜疙瘩     材料：面疙瘩一包，鲜蟹两只，大虾，蛤，菇菌，虾米，青江菜，韭菜，姜。 调味料：辣酱一大匙，料酒一大匙，生抽一大匙，香醋一茶匙，盐／味精各少许。 做法：一大匙油烧热，放姜／虾米爆香，加５饭碗水烧开。放进蟹／菇菌煮５分钟后加入疙瘩煮软，放蛤／大虾／青江菜和所有调味料煮至蛤开口，撒上韭菜，淋醋拌均即可。 <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_1.jpg" border="0"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_2_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_3.jpg" border="0"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_4_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_5.jpg" border="0"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_6_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_7_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_8_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_9_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/> <img alt="" src="http://img.poco.cn/food/diary/20061010/20061010195845464_10_600.jpg" width="506" border="0" resized="resized" style="CURSOR: pointer;"/></div>

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