新加坡黑胡椒蟹烹饪三部曲之烹调酱料

日期:2017-05-18 浏览:1906

【准备步骤】——烹饪酱料
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                                                   1、选用新鲜咖喱叶,干咖喱叶会使味道有所不同
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                                                    2、大蒜切碎备用
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                                                    3、洋葱切成薄片,尽可能的薄
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                                                   4、将10克豆豉洗净擦干水分后细细剁碎。无论制作什么菜,
                                                   只要用到豆豉,都必须把它切碎,不然它的香味就没法散发出来
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                                                   5、将10克虾放在冷水中浸泡20分钟
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                                                    6、将虾切成小丁
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                                                    7、取4只红尖椒,一定要选不辣的品种,否则辣味会盖过黑胡椒的香味,
                                                   将尖椒剖开,剔除里面的种籽筋脉,先切成细丝,再切成小丁
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                                                    8、现磨黑胡椒,磨的时候颗粒可以稍粗一些,以保证口味,
                                                     每只蟹用15克黑胡椒
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                                                   9、取一个小汤锅(14厘米或者16厘米的),中大火预热半分钟,
                                                     放入50克黄油,黄油融化后开始冒泡
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                                                    10、等黄油泡沫开始消退的时候倒入切好的大蒜、红葱头、红尖椒,
                                                    把3枝咖喱叶也一并放进去,翻炒2-3分钟,直到有香气飘出
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                                                    11、把炉灶火力降到中火,加入磨碎的黑胡椒、切碎的豆豉、虾干
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                                                     12、倒入20克生抽、10克老抽、40克蚝油、撒入10克糖
                                                         翻炒2分钟
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                                                     13、加入250克烧热的高汤,转小火,慢慢收汁,直到液体收掉1/3,
                                                      酱汁变得比较粘稠。然后关火盖上锅盖备用
关键词: 新加坡 黑胡椒蟹

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