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原料
鮑魚: 買10隻+送1隻=11隻, 豌豆粉絲: 1包4束,用了兩束, 大蒜: 適量, 小蔥: 二兩, 色拉油: 適量, 海鮮醬油、蚝油、豆豉油: 適量
步驟
1生鮑將圍黑邊刷凈
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2用剪刀沿兩端剪破
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3摘除內臟洗凈肉、殼
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4將鮑魚切十字刀花,擺入洗凈的殼內
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5粉絲滾水泡發瀝干擺盤
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6大蒜切泥、小蔥切花
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7把切的的鮑魚連殼整齊擺入粉絲盤
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8將蒜蓉分別倒入海鮮醬油、蚝油、豆豉汁、料酒調成汁
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9將調好的汁用小勺子淋於鮑魚上
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10上鍋蒸6-7分鐘
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11起鍋撒上蔥花
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12鍋置色拉油沸澆淋於鮑魚上
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13香氣四溢,色香味俱全
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14瘋狂開整
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小技巧
1、鮑魚一定要鮮活,購買時用手觸摸軟體吸手; 2、清洗一定要刷洗乾淨周圍皺褶的黑色;內贓一定要摘除,鮑魚殼一定要洗凈; 3、鮑魚一定要切十字刀花易入味; 4、上鍋蒸的時間不宜過長; 5、最為關鍵的就是撒蔥花炸油,這道環節把鮑魚蒜蓉蔥花的香味四濺,嗯是不擺了!這道菜貌似人人會做,和我的相比較,親~趕腳神馬味道!