豉汁炒花甲

2024-07-17 20:59:21 1160

豉汁炒花甲
最受欢迎的小海鲜,价平味鲜,用豉汁来爆炒,别有一番风味。

Details of ingredients

  • 花甲750克
  • 青辣椒半根
  • 红彩椒四分之一
  • 黄彩椒四分之一
  • 小葱4根
  • 干葱头1个
  • 1块
  • 4瓣
  • 小米辣2根
  • 淀粉2克
  • 豆豉15克
  • 生抽2汤匙
  • 广东米酒2汤匙
  • 白砂糖1克
  • 蚝油1汤匙
  • 老抽半汤匙

Technique

  • 难度初级
  • 工艺
  • 口味其他
  • 时间半小时

Steps to make 豉汁炒花甲

  • 1.食材集合。
  • 2.准备料头:小米辣切圈,干葱头切粒,蒜切末,葱白切粒,姜切末,豆豉泡水清洗后剁碎,葱绿切段。
  • 3.三种辣椒切成三角块。
  • 4.花甲的处理:买花甲时跟店老板索要海水把花甲兜回来,倒入汤锅里,入盐和油,盖上锅盖,摇晃几次,入冰箱放置4小时,这样的操作花甲吐沙比较干净。取出汤锅,用清水冲洗。炒锅注入清水,入小葱和姜片烧开,入花甲焯烫微微开口就捞出过下凉水捞出,掰开花甲,有肉的那一面留用,另一半壳扔掉,快速清洗一遍花甲,沥水。
  • 5.准备碗汁:生抽2汤匙,广东米酒2汤匙,白砂糖1克,蚝油1汤匙,老抽半汤匙,搅拌均匀备用;淀粉加入3汤匙清水调成淀粉水备用。
  • 6.炒锅入油,小火炒香干葱、葱粒、姜末和蒜蓉,然后下入豆豉和小米圈炒出香味。
  • 7.火力转为大火,入花甲和辣椒翻炒均匀。
  • 8.倒入碗汁大火翻炒均匀。
  • 9.淋入淀粉水继续翻炒1分钟。
  • 10.最后加入葱段翻炒均匀起锅装盘。豉香四溢,流口水。
  • 11.成品图。
  • 12.成品图。
  • 13.成品图。
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