材料A：
+ j% c- p) z! C) g0 D y5.39.217.77鮮蟹/羔蟹......2只（洗淨、抹干、斬塊）
C+ ^+ @7 o8 ~5.39.217.77湘荷葉......1片（大，需浸泡一夜）
, H0 @$ \; G h紫蘇......7片
+ m) b2 Q# w- p/ ftvb now,tvbnow,bttvb
- ? c. `; i, W; j5 c J Rtvb now,tvbnow,bttvb材料B：5.39.217.77$ h4 L, ?3 T# t, K: R3 ~% z
姜茸......1湯匙5.39.217.77' n: F) ~- A9 {3 {
蔥......3棵（切段）
6 m/ J' c% r* R& G' t# c7 FTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。紹興酒......1湯匙
; o. _# q; l( _9 D# i/ o5 p* L公仔箱論壇鹽......1茶匙
1 E1 a8 }* d6 t) N+ v5.39.217.773 b) P( J p" z, c: J
烹飪過程：
+ h( W( [& ^. R7 x5.39.217.7701.將荷葉浸泡一夜，瀝干後，待用。（若要節省時間，亦可泡冷水1小時，再隔水，用小火蒸2小時，待冷後，即可使
8 Z7 W5 r; Q3 e! c9 h1 Ytvb now,tvbnow,bttvb用。）02. 將所有的材料B與螃蟹一起拌均，待用。$ T8 Q9 l0 `0 H. K5 u+ M. [
03. 在盤底或蒸籠鋪上荷葉及數片紫蘇，放入螃蟹及剩餘的紫蘇，一起用大火蒸20分鐘，即可。公仔箱論壇, ^* _" W" c$ y" w* E% K
03.需要注意的是，在蒸的時候，要讓蟹肚腹朝上，這樣在蒸熟後，所有的湯汁才會流到螃蟹內，否則就會流出來，導致流失美味。* w4 q4 O; W, t6 Y3 d
6 ~2 c4 q1 j( \: D3 V2 A" }* t' @tvb now,tvbnow,bttvbIngredients A :
9 h6 g$ P% g/ D7 o4 [8 ?4 B R2 fresh crabs, cleaned, patted dry, chopped into pieces公仔箱論壇- K* p7 O- F1 w; O0 `' A* W
1 pc large lotus leaf, soaked overnight
5 t- Q, g- B9 ~: `9 T公仔箱論壇7 pcs Purple Perilla leaves公仔箱論壇9 e) @* J9 ^+ D
公仔箱論壇5 j4 ^) P, C! B2 f
Ingredients B :
$ d( E4 Z: B5 G公仔箱論壇1 tbsp pounded ginger公仔箱論壇3 B/ p8 y: a# U6 W3 k
3 stalks spring onions, sectioned
3 A$ H, i# d9 ?2 s公仔箱論壇1 tbsp Shao xing wine7 c& s+ [8 O3 @* E2 i; b/ e3 v( F6 `
1 tsp salt公仔箱論壇( c/ o1 J# i' ]: V. F; Q
3 c- X9 E ?4 V2 v |- ~公仔箱論壇Method :4 @) y8 D1 a* r! \* ~2 X. o
01. Soak lotus leaf overnight, drain well, leave aside. (To save time,soak it first in cold water for an hour, then steam over low heat for 2hours, leave it to cool for later use.)TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。' ?! r3 S# d4 M; n4 l2 |
02. Mix all ingredients B with crabs and stir well, set aside.! }, @ R3 b- Z5 W$ l) y- u% E
03. Place the lotus leaf and a few pieces of Purple Perilla leaves ontoa plate or food steamer, put in the crabs and all remaining PurplePerilla leaves, steam over high heat for 20 minutes and serveimmediately.
. ~0 z# N# p, w* t$ j- Y! ]tvb now,tvbnow,bttvb04. Please note that while steaming, the crab abdomen side must befaced up. In this way, when cooked, all stock and gravy will beretained inside the crab, or else the stock will flow out of the crabshell onto the plate. This dish will then lose its delicious taste andflavour.0 @9 U9 Z; l: w+ P `8 {. o" C$ q. n
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發表於 2008-1-10 10:34 PM
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