piggy 22-8- 2008 12:40 AM
炒鱔糊
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[size=3][font=新細明體]材料[/font][font=Times New Roman]:
[/font][font=新細明體]黃鱔[/font][font=Times New Roman]
1[/font][font=新細明體]條[/font][font=Times New Roman] ([/font][font=新細明體]約[/font][font=Times New Roman]1[/font][font=新細明體]斤[/font][font=Times New Roman])[/font][/size]
[size=3][font=Times New Roman] [/font][font=新細明體]韮黃[/font][font=Times New Roman]
4[/font][font=新細明體]両[/font][/size]
[size=3][font=Times New Roman] [/font][font=新細明體]銀芽[/font][font=Times New Roman]
$2[/font][/size]
[size=3][font=Times New Roman] [/font][font=新細明體]蒜頭[/font][font=Times New Roman]
2-3[/font][font=新細明體]粒[/font][/size]
[size=3][font=Times New Roman] [/font][font=新細明體]薑[/font][font=Times New Roman]
2[/font][font=新細明體]片[/font][/size]
[size=3][font=Times New Roman] [/font][font=新細明體]大滾水[/font][font=Times New Roman]
([/font][font=新細明體]去潺用[/font][font=Times New Roman])[/font][/size][font=Times New Roman][size=3] [/size][/font]
[size=3][b][font=新細明體]烹調步驟[/font][font=Times New Roman]:[/font][/b][/size]
[font=Times New Roman][size=3](1)[/size]
[/font][size=3][font=新細明體]黃鱔請魚販代為起骨[/font][font=Times New Roman], [/font][font=新細明體]回來後原袋注入大滾水[/font][font=Times New Roman], [/font][font=新細明體]要確保整條鱔浸着[/font][font=Times New Roman] ([/font][font=新細明體]可隔着袋替鱔做[/font][font=Times New Roman]massage, [/font][font=新細明體]約[/font][font=Times New Roman]2[/font][font=新細明體]分鐘後將水倒走[/font][font=Times New Roman]; [/font][font=新細明體]重覆做多一次[/font][font=Times New Roman], [/font][font=新細明體]做完後將鱔取出[/font][font=Times New Roman], [/font][font=新細明體]潺會變成白色[/font][font=Times New Roman], [/font][font=新細明體]用刀刮走[/font][font=Times New Roman], [/font][font=新細明體]切去頭尾便完成去潺的程序[/font][/size]
[font=Times New Roman][size=3](2)[/size]
[/font][size=3][font=新細明體]鱔洗淨後切成約吋半長[/font][font=Times New Roman], [/font][font=新細明體]再切成絲[/font][font=Times New Roman], [/font][font=新細明體]用豉油[/font][font=Times New Roman], [/font][font=新細明體]糖[/font][font=Times New Roman], [/font][font=新細明體]生粉[/font][font=Times New Roman], [/font][font=新細明體]胡椒粉醃約[/font][font=Times New Roman]15[/font][font=新細明體]分鐘[/font][/size]
[font=Times New Roman][size=3](3)[/size]
[/font][size=3][font=新細明體]銀芽[/font][font=Times New Roman], [/font][font=新細明體]韮黃洗淨後切成約吋半長[/font][/size]
[font=Times New Roman][size=3](4)[/size]
[/font][size=3][font=新細明體]蒜頭[/font][font=Times New Roman], [/font][font=新細明體]薑剁成蓉[/font][/size]
[font=Times New Roman][size=3](5)[/size]
[/font][size=3][font=新細明體]燒紅鑊[/font][font=Times New Roman], [/font][font=新細明體]滾油爆香鱔條[/font][font=Times New Roman], [/font][font=新細明體]灒酒[/font][font=Times New Roman], [/font][font=新細明體]炒勻後盛起備用[/font][/size]
[font=Times New Roman][size=3](6)[/size]
[/font][size=3][font=新細明體]原鑊爆香蒜蓉薑蓉[/font][font=Times New Roman], [/font][font=新細明體]下銀芽[/font][font=Times New Roman], [/font][font=新細明體]韮黃[/font][font=Times New Roman], [/font][font=新細明體]炒香後加入鱔條炒勻[/font][/size]
[font=Times New Roman][size=3](7)[/size]
[/font][size=3][font=新細明體]加小半碗水煮滾[/font][font=Times New Roman], [/font][font=新細明體]用老抽調色[/font][font=Times New Roman], [/font][font=新細明體]生抽[/font][font=Times New Roman], [/font][font=新細明體]糖調味[/font][font=Times New Roman], [/font][font=新細明體]煮滾[/font][/size]
[font=Times New Roman][size=3](8)[/size]
[/font][font=新細明體][size=3]用生粉水埋芡即成[/size][/font]
