花蛤粉丝煲

2024-08-19 02:59:25 1946

花蛤粉丝煲
那天做了一个辣炒花蛤,半夜发到圈圈里,没想到引来一帮“吃货”。其中有个妹妹说花蛤粉丝煲极好吃,还耐心地打了百十个字教我,最后还强调一定要多放粉丝。哈哈,嗨皮到很晚才睡。
唯有爱和美食不可辜负!
花蛤营养丰富,除富含蛋白质外、钙等微量元素外,其中的牛磺酸,可以帮助胆汁合成,有抑制胆固醇在肝脏合成和加速排泄胆固醇的独特作用,从而使体内胆固醇下降。由于蛤蜊脂肪含量不高,每100公克的热量只有55大卡,属于低脂肉类。对于想控制体重的人,蛤蜊是很不错的选择。
我用的龙口粉丝晶莹有弹性,看着细,泡完水有点儿像细粉条。我用了一个宽口的深盆儿装粉丝和花蛤,蒸箱蒸蒸了20分钟。隔着蒸箱的透明玻璃门,我不时地观察着花蛤的开口状态。一开始只是最上层的花蛤张口了,随着时间的增长,盆里的花蛤高度也开始像花儿一样往上“绽放”了,由此判断下面的花蛤也纷纷张嘴了。下次用个浅一点儿的盆熟得快,用时短。

Details of ingredients

  • 花蛤600克
  • 龙口粉丝2小捆
  • 大蒜6瓣
  • 红辣椒半根
  • 香葱4棵
  • 植物油20克
  • 清水少许

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间二十分钟

Steps to make 花蛤粉丝煲

  • 1.粉丝剪短,用凉水泡软后捞入蒸碗中,再倒适量凉水,能让粉丝浸在其中即可;
  • 2.将清洗干净并吐沙的花蛤均匀地铺粉丝上面,最好用有一点点高度的容器,增大受热面积,可以节省时间,我的这个盆有点深了;
  • 3.将花蛤粉丝盆送入蒸箱中,温度110度,屏幕上显示是14分钟,而实际用时20分钟;用普通的蒸锅也是可以的,时间根据火力大小和容量深浅来调整,待花蛤全部张开嘴就可以出锅了;
  • 4.在蒸的时候来准备一下调料:大蒜拍碎剁末,香葱和甜辣椒切末;
  • 5.待花蛤出锅后,将葱蒜辣椒末均匀撒表面,再淋适量蒸鱼豉油;
  • 6.将植物油烧至要冒烟时离火,淋在葱蒜辣椒末上,把花蛤和粉丝翻拌几下,开吃喽!果然,粉条比花蛤还要好吃!
  • 7.花蛤粉丝煲,味道鲜美!
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