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脆皮苹果伴炒海鲜的家常做法,荷香海鲜豆泡煲的做法介绍

时间:2019-07-13来源:家常菜谱大全下载

一桶欢乐餐(小)(块脆皮炸鸡+对香辣鸡翅+双鸡堡+中杯百事可乐)桶当海参作为主菜时,人们通常喜欢吃烧海参或者脆皮海参,事实上,这两种吃法都并不十分科学。海参的做法提倡蒸和煮这两种,目的是保持海参的最佳营养。

材料 苹果1个,虾球2只,带子2个,青红椒各10克,胡萝卜花(装饰用)。调料色拉油1000克。1、腌海鲜料:盐1.5克,味精1.5克,生粉2.5克,胡椒粉2克,香油3克,蛋清半只。2、炒海鲜料:味精1.5克、盐1克、糖5克、醋6克、生粉1克加水打成芡。3、脆浆粉:面粉100克,发酵粉20克,色拉油20克,水50克。
做法 1、将苹果削皮切成2厘米厚的圈形2个,虾球和带子用腌料1腌渍5分钟待用。青红椒切滚刀块。
2、调脆浆粉,将苹果圈上浆,锅放油烧至五成热,放入苹果圈小火炸至金黄色,捞出待用。
3、另起锅烧油至四成热,放入虾球和带子慢火浸炸5分钟,捞出待用。
4、锅留少量底油,烧至六成热,将青红椒下锅大火炒香,放入炸好的虾球和带子,加调料2大火翻拌均匀出锅装盘。
5、将炸好的苹果圈直立式拼在一起放置在炒好的海鲜旁边即成。
小诀窍 特点
口感清爽,海鲜嫩滑,摆设美观。
制作关键
脆浆调和到稀度适中,颜色搭配要鲜明。
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专家提示:鱼贝虽然容易造成食物中毒,却有很好的预防方法,因为海鲜的新鲜与否是可以用肉眼来判断的。比如说新鲜的鱼,眼珠清亮饱满不混浊,鳃颜色自然而鲜红,没有腥味,鳞片有光泽且不易剥落,肉质有弹性,以手指触压不会凹陷而无法恢复。想在炎炎夏日保持清新的体味,除了把个人清洁做好,营养师还建议我们平时在吃上格外注意。有些食物也许昨晚令你垂涎三尺而今天使你浑身散发一股小胡同里的恼人气味,所以就要毫不犹豫地从你的食谱中删去它们海鲜、洋葱、大蒜、胡椒、和咖喱等,这些食物将产生的蛋白质与油脂分解物,通过毛孔渗出体外,此类食物挥发性的气味甚至可以汗腺分泌到足部。营养师建议我们要特别亲近下面这些食品,才能让你在夏日散发清新的味道。

近年来,每当夜幕降临,华灯初上,只见一档档“烧蚝”,“串蚝”、“炸蚝”、“蒸蚝”等等遍布港城大街小巷,呈现一幅“蚝”情满港城之景象。酒楼餐宴上,人们不仅可以品尝到“阳春白雪”之高档蚝菜,街边小档旁,人们亦可品尝到“下里巴人”之廉价蚝食。我市举办三届的美食节上,均有以“蚝”作主料制作的参赛菜品,荣获殊誉。如第一届美食节上,太和山庄“家乡蒸大蚝”获得“湛江名菜”,第二届美食节上,大天然海鲜居的“南国蚝情”,录丰酒家的“串烧”获得了“湛江名小吃”;第三届美食节上,大天然海鲜居制作的“烧汁”,更获得了十大“海鲜金牌名菜”。酸味菜、、醋熘和菜等味菜,烹制时不宜放味精。因为,味精在酸性溶液中不宜溶解,而且酸性越强,溶解度越低,酸味菜放入味精,不会获得应有的效果。有鸡或海鲜炖的菜鸡或海鲜有较强的鲜味,再加味精是浪费,并不能起到什么作用。

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