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葱香蛏子的做法
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葱香蛏子怎么做好吃

食客"蛋蛋羊",看到大家都在说葱香蛏子好吃,于是买来材料来偿试一下,特意将怎么做的过程分享给大家。

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所需食材 繁体

主料:蛏子500克 香葱1根 红黄椒碎少许,盐1茶匙(5克) 美极鲜酱油1/2茶匙(3ml)

主要做法:

操作步骤 反馈

    1)蛏子放入淡盐水中浸泡1小时以便吐沙后,用清水反复冲洗干净。2)锅中倒入清水,加入盐和香葱段,大火煮开后放入蛏子焯烫20秒钟即可。3)焯好后将蛏子边缘的黑线拆去后,摆入盘中。4)撒上香葱碎,淋入美极鲜酱油,油烧至6成热(油片平静稍稍有点冒烟)泼在蛏子上后,撒上红黄椒碎即可。超级?嗦:**这菜太简单了,没的可?嗦。扇贝,青口,或者文蛤,花蛤那种带壳的东西都可以按照这个方法做哈。**哦,还是有的要?嗦:切记,焯烫时间不要太长,否则口感会老,会硬。Razor Clams with ChiveIngredients:Razor clam: 500gChive: 1Chopped yellow and red pepper: proper amount (for decoration)Seasoning:Salt: 1 teaspoon (5g)Maggi seasoning: 1/2 teaspoon (3ml)Directions:1) Marinate the razor clams in light salt water for 1 hour, then rinse them with tap water until they are totally clean.2) Pour some water into a saucepan, add salt and some roughly chopped chives.Boil the water over high-heat, when boiling, put in and blanch the razor clams for no longer than 20 seconds.

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    Remove the black line gut of the blached razor clams, and then place them in a plate.

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    Add the finely chopped chives and Maggi seasoning on the razor clams.Heat some oil until medium-high hot (the oil is still but with a little thin smoke) and spalsh onto the razor clams immediatelyFinally, before serving, decorate the dish with the chopped yellow and pepper.(分解ing....)美酒搭配:--蛏子与雷司令白葡萄酒的美味碰撞蛏子的美味就在于其软滑的口感和鲜美的滋味。为这一款多汁鲜嫩的海鲜所搭配的酒至少应该在口感上是圆润的。这道菜属于清淡爽口的,所以就要求所选择的葡萄酒的味道不可盖过菜的风头,否则即浪费了佳肴,又享受不到酒的美味,无法达到美食与美酒的完美结合。我为这道菜配的酒,是一款露纹艺术系列雷司令白葡萄酒(Leeuwin Estate Art Series Riesling 2005)。这款酒最典型的特征就是酒中有淡淡的柠檬与柑橘的香气,口感圆润细致,酸度与甜度比较平衡。颜色为晶莹的淡黄色。露纹艺术系列雷司令白葡萄酒(Leeuwin Estate Art Series Riesling 2005)年份:2005年酒精度12r/>类型:干白葡萄品种:雷司令Riesling产地:澳大利亚,马格利特河谷另外建议:此款酒还可以搭配生蚝,既不会破坏到生蚝的鲜嫩肥美,也不会掩盖住这款酒的平衡感与其细腻圆润的口感,二者可谓相得益彰。