酸辣海鲜捞

2024-05-30 20:59:28 381

酸辣海鲜捞
夏天的夜晚
尤为市井气
即便家家户户都安了空调
也不抵光着膀子
在宵夜摊前喝酒划拳
八九点的晚风甚至还有些燥热
沸腾起不夜城的温度
海鲜是夜宵的不二主题
锡纸、烧烤、爆炒、生腌……
尤其这些天胃口寥寥
一口酸辣麻香的海鲜捞
醒了夏天

Details of ingredients

  • 闽正鲍鱼8只
  • 扇贝8只
  • 10只
  • 洋葱小半个
  • 小米辣2个
  • 柠檬3片
  • 3片
  • 3瓣
  • 1根
  • 八角2颗
  • 香叶3片
  • 桂皮1小块
  • 100毫升
  • 生抽50毫升
  • 蚝油40毫升
  • 鱼露40克
  • 10克

Technique

  • 难度中级
  • 工艺
  • 口味酸辣
  • 时间半小时

Steps to make 酸辣海鲜捞

  • 1.鲍鱼去壳去内脏,切花刀;虾剪去尖刺和须,视条件可去除虾线。
  • 2.蒜和洋葱切末,新鲜柠檬和姜切片,小米辣切小圈。
  • 3.取锅装500毫升水,放入八角、香叶、桂皮后煮开,放置冷却后滤出材料,留水备用。
  • 4.往上一步骤的水中加入醋、生抽、蚝油、鱼露、糖,搅拌均匀后放入冰箱冷藏。
  • 5.另外起锅倒水加热,放入葱、姜片和少量料酒,分别加入鲍鱼、虾、扇贝汆烫(鲍鱼3分钟,虾变红,扇贝开口)。
  • 6.将汆烫好的海鲜放入一个大碗,加入洋葱末、蒜末、小米辣、柠檬、藤椒粒,最后倒入冷藏好的酱汁(没过食材),封好保鲜膜放入冰箱冷藏1小时左右即可享用。
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