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    2. 當前位置:大閘蟹網 > 大閘蟹食譜 > 吃蟹秘籍,大閘蟹做法之蟹粉燴翅

      吃蟹秘籍,大閘蟹做法之蟹粉燴翅

      發布時間:2019-06-18 11:22 類別:大閘蟹食譜

      材料

      用料主料:水發金鉤翅150g。配料:蟹粉100g。調料:雞湯250g,姜米10g,蔥花10g,精鹽2g,味精1g,雞粉2g,胡椒粉0.3g,料酒25g,姜汁15,穩定生粉25g,色拉油50g,香醋5g。

      做法

      (1)水發金鉤翅150g,放姜汁15g、料酒15g焯水后瀝干;

      (2)起鍋燒熱過油,放色拉油50g,加姜米、蔥花各10g略炒,投入蟹粉煸香噴料酒10g,香醋5g,加雞湯250g,精鹽2g,味精1g,雞粉2g,放入魚翅燒透,撒胡椒粉,嘗口勾芡裝盤。

      操作要求

      炒蟹粉時注意不要把姜米、蔥花炒糊。

      炒蟹粉時不要用上湯,以免影響河蟹鮮味。


      一个婬荡女教师的自述
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