捞拌小鲍鱼

2024-05-30 17:59:26 297

捞拌小鲍鱼
捞拌汁是这道菜的灵魂,它的特点是酸甜鲜咸,微辣,炎热的夏季吃起来冰冰凉,透心的爽,好吃到停不下来!

Details of ingredients

  • 小鲍鱼6只
  • 黄瓜一根
  • 豆腐皮150g
  • 魔芋丝一袋
  • 冰糖100g
  • 鲁花糯米白醋80ml
  • 海天白米醋20ml
  • 东古一品鲜酱油120ml
  • 味粉10g
  • 纯净水500ml
  • 鲜露少许

Technique

  • 难度初级
  • 工艺
  • 口味酸辣
  • 时间十分钟

Steps to make 捞拌小鲍鱼

  • 1.小锅中放入冰糖加少许清水,小火熬煮,边煮边搅拌至冰糖全部融化。
  • 2.将一品鲜和醋全部倒进来,加入味粉和少许鲜露搅拌均匀,放入冰箱中冷藏6小时以上,捞汁越凉越好吃。
  • 3.小鲍鱼冷水下锅,煮八分钟左右捞出。
  • 4.用小勺子挖出鲍鱼,去掉内脏和牙齿部分,清洗干净,片成薄片。
  • 5.豆腐皮用开水烫一下,过凉水切细丝。
  • 6.魔芋丝用清水投洗二遍,捞出控干。
  • 7.黄瓜檫成丝。
  • 8.大碗中依次放入黄瓜丝,豆腐皮和魔芋丝。
  • 9.把鲍鱼片码摆在上面。
  • 10.浇上捞拌汁。
  • 11.加二匙辣椒油,加小米辣,吃的时候拌一下既可。
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