【葱烧海参】---如何熬制一碗好的葱油

2024-06-11 15:02:34 1847

【葱烧海参】---如何熬制一碗好的葱油
葱烧海参这道菜,就像川菜中的回锅肉等知名菜,名声在外,这道菜是近些年高档宴请中最常见的主角之一。这道传统著名的鲁菜,是出自鲁菜中的胶东菜系,很多内地以海鲜为主打酒店都以这道菜为噱头,争相叫卖。

这道菜好吃的最关键两点是:一、海参的质量;二、烹饪的方法。海参必须是渤海湾的野生刺参,参肉厚道刺头足、有嚼头且营养价值非常高;葱油的味香、火候的掌控、汁液的粘稠等都是这道菜好吃的关键所在,因为海参本无味,必须借味增提升自身价值。

大董的主打菜:烤鸭、葱烧海参。且葱烧海参在大董的艺术手法下已经打造的出神出化的地步,既味美、更是一道艺术品,这个来车上的灵感,确实需要餐饮界的同仁深刻学习,献上我的家庭版《葱烧海参》。

Details of ingredients

  • 泡发海参3个

Technique

  • 难度高级
  • 工艺
  • 口味葱香
  • 时间半小时

Steps to make 【葱烧海参】---如何熬制一碗好的葱油

  • 1.主料:泡发海参3个副料:小油菜调料:生抽、酱油、蚝油、糖、葱油、水淀粉
  • 2.锅中做油,油温7成热时倒入生抽
  • 3.再依次烹入酱油、蚝油、糖慢火炒制
  • 4.炒制香味时,倒入开水
  • 5.再调入水淀粉
  • 6.将海参入锅烧制
  • 7.将熬制葱油的大葱段放入锅中小火慢慢烧制
  • 8.小火慢慢摇动锅具烧制,待汁液浓稠时,淋入熬制好的葱油,即可装盘食用
  • 9.小油菜洗净入热水锅中焯烫备用
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