避风塘炒蟹

2024-05-12 18:02:50 477

避风塘炒蟹
但凡港口城市,老居民们对避风塘/避风港的记忆相信都深深扎根内心。在愈发现代化的城市建设中,避风塘这种上个世纪的产物似乎已经不多见了,好在讲究情怀的人们每每在触及城市印象时,总会把老事物拎出来好一番长吁短叹,隔三差五的忆往昔到也将记忆延伸至美食,专属于老港心中的“避风塘”究竟是个啥味道呢?
港九的避风塘有很多,但在老港看来,历史最久,也最有情调的铜锣湾避风塘最具代表性。1883年落成的铜锣湾避风塘有着繁华都市中难觅的水乡村野情趣,“海上厨房”里即时烹煮的海鲜美食和艇仔粥同样令人魂牵。
在以往很多食谱中,鲍叔说过了蒜蓉与豆豉与海鲜的结合堪称完美,主打新鲜海味的避风塘自然也不会让这两味旁落,或许也正因太具备代表性,如今再提到冠以“避风塘”字样的菜式,第一反应就是炒得火红热辣油亮的蒜蓉满满覆盖在海鲜的画面,其中「避风塘炒蟹」最能承载老港的这段记忆。

Details of ingredients

  • 海蟹(以肉蟹为佳)3只
  • 面包糠150克
  • 蒜蓉3瓣量
  • 洋葱碎小半个量
  • 干辣椒2根
  • 姜末少许
  • 葱花少许
  • 10克
  • 椒盐10克
  • 白胡椒10克
  • 食用油比一般菜式再多些
  • 淀粉少许

Technique

  • 难度中级
  • 工艺
  • 口味咸香
  • 时间二十分钟

Steps to make 避风塘炒蟹

  • 1.避风塘炒蟹比较推荐用青蟹(肉蟹),不过这次看梭子蟹新鲜,买来后取壳,去腮、心、胃、肠四个不能吃的部位。
  • 2.将每只螃蟹切成4-6数量的小块(蟹壳不用切),擦干水分后表面涂抹上些许淀粉,并用盐、白胡椒粉调味。裹粉可让蟹肉和蟹黄在烹饪时不至于流失。
  • 3.取锅热油转至中火或大火,油温至6-7成熟后将螃蟹放入炸熟,螃蟹壳可复炸一次使壳酥脆。
  • 4.炸过的油先倒出部分,留下底油,将蒜蓉、洋葱、姜末放入爆香。
  • 5.而后倒入剩余炸蟹油,放入面包糠后转中小火来回翻炒,加入椒盐、白胡椒、干辣椒碎调味。
  • 6.将炸好的螃蟹重新放入翻炒均匀,起锅前撒上少许葱花即可摆盘上桌。
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