芙蓉蟹斗

2024-05-31 15:03:07 223

芙蓉蟹斗
芙蓉蟹斗是一道有名的上海菜,因其芙蓉洁白,蟹粉鲜美,很受欢迎。传统方法为油炸,而且用的是大闸蟹。我这次用的是鲜活的梭子蟹,肉多鲜美。虽然九月吃公蟹,十月吃母蟹,现在还没多少蟹黄,不过做起来吃吃也很不错,哈哈~~

Details of ingredients

  • 梭子蟹400克
  • 蒜末10克
  • 姜粉少许
  • 料酒少许
  • 蛋清1个
  • 食醋几滴
  • 少许
  • 蒸鱼豉油1勺

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间二十分钟

Steps to make 芙蓉蟹斗

  • 1.鲜活的梭子蟹,洗净,肚脐朝上入蒸锅隔水蒸熟
  • 2.拆除鳃、心、沙囊等
  • 3.将蟹肉和蟹黄拆出
  • 4.蒜蓉和葱花用热锅热油爆香,加少许料酒,几滴蒸鱼豉油和姜粉炒匀因为用的是海蟹,已经很鲜美了,不用加鸡粉等调料。如果是淡水蟹也可以加少许陈醋
  • 5.加入蟹肉和蟹粉炒匀
  • 6.盛入蟹斗中
  • 7.蛋清加少许醋和糖,用厨师机或电动打蛋器打发,打发到提起有小尖头的硬性发泡状态后,装入裱花袋中
  • 8.挤出外层花瓣,将蟹肉包住,我用的是中号玫瑰花嘴
  • 9.再挤出内层花瓣和花心。挤好后会整个把蟹肉包在里头,避免烤的时候蒸发蟹肉中的水分,会发干发柴
  • 10.我挤了两种不同的花型,挤好后立刻放入预热好的烤箱
  • 11.中层上下火170度,10分钟左右即可
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