双椒炒花蛤

2024-07-23 18:02:02 110

双椒炒花蛤
第一次做花蛤,味道还不错,此菜属于微辣的咸鲜味,不喜欢辣的朋友,也可以不放或是适量少放一些辣椒。算算账,比肉便宜多了,做起来也快!今儿有一朋友告诉我也想学,所以赶忙上来发日志供他参考!

Details of ingredients

  • 花蛤800克
  • 美人椒50克
  • 小葱50克

Technique

  • 难度简单
  • 工艺
  • 口味微辣
  • 时间十分钟

Steps to make 双椒炒花蛤

  • 1.花蛤买回来把表面清洗干净,加点盐在水里,让其吐沙,放上两小时,沥干备用。
  • 2.切姜丝、蒜片、葱小段、美人椒和干辣椒切斜刀。
  • 3.锅热下油,把2的配料放下去煸香(小葱不放,留下备用)。
  • 4.放蚝油,下花蛤大火爆炒,加些料酒去腥。
  • 5.加凉白开一小碗,烧上2分钟。
  • 6.调味:放少许盐和生抽(花蛤本来就有一定的咸味),再加一点糖提味,下葱段炒匀。
  • 7.勾适量的水淀粉,让汤汁儿更浓香。
  • 8.出锅摆盘。
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