【川菜】十三香辣焖大虾

2024-05-20 12:02:54 474

【川菜】十三香辣焖大虾
具有浓郁地方色彩的川菜,是中国八大菜系之一。
川菜的烹制方法有煎、炒、炸、爆、熘、煸、炝、烘、烤、炖、烧、煮、烩、焖、氽、烫、煨、蒸、卤、冲、拌、渍、泡、冻、生煎、小炒、干煸、干烧、鲜熘、酥炸、软、旱蒸、油淋、糟醉、炸收、锅贴等近40种。

川菜的味型之多,居各大菜系之首。分为三大类,麻辣类味型,辛香类味型,咸鲜酸甜类味型。

每年小龙虾上市的时候,我都要做一次给儿子尝尝。就做一次,还是做的麻辣虾球。总感觉龙虾不好清理,吃起来麻烦。

前段日子,儿子电话我,论文答辩顺利通过,想和同学一起庆祝一下,叫帮着烧些小龙虾,特地交代要烧的辣辣滴。这下我可犯难了,整只的虾整理起来都得好半天,还得烧入味。那天晚上和阳光聊起这事,她建议我试一试十三香。正好卤菜老卤汁就是十三香的,呵呵,调料就用它啦,外加多多的麻辣味儿。

所有的小龙虾分三次做的,光清洗就用了2小时······

Details of ingredients

  • 鲜活小龙虾1500 克
  • 蜂蜜10 克
  • 生姜1 块
  • 独蒜4 个
  • 干红椒8 个
  • 料酒3 茶匙
  • 黑胡椒粉3 茶匙
  • 花椒粉4 茶匙
  • 生抽4 茶匙
  • 十三香老卤汁1000 克

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间半小时

Steps to make 【川菜】十三香辣焖大虾

  • 1.准备半桶清水;鲜活小龙虾放入清水中,加入蜂蜜喂养半天,让龙虾吐净泥沙。
  • 2.准备好料酒和生抽。
  • 3.准备好花椒粉和黑胡椒粉。
  • 4.准备好生姜、独蒜和干红椒;生姜、独蒜去皮、洗净切片。
  • 5.用小牙刷仔细将龙虾刷洗干净。
  • 6.将大虾拉出肠线;清洗干净,沥干水分备用。
  • 7.锅中油热,下入姜、蒜片和干红椒,炸出香味。
  • 8.姜和辣椒拨一边,倒入花椒粉,炒出香味。
  • 9.倒入龙虾,炒匀;烹入料酒。
  • 10.加入生抽,炒匀。
  • 11.加入胡椒粉;炒匀。
  • 12.倒入老卤汁和料包,炒匀;大火煮开,小火煮10分钟。关火,盛入砂锅,让其慢慢浸泡入味。
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