lilyyu 2009-5-2 20:51
韭菜炒螺肉
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春天的韭菜正值當季,它鮮嫩翠綠、脆嫩清甜、清香馥郁,還符合中醫“助春陽、養肝木”的養生理念,最適合春日常食,以達到溫中行氣、健胃提神、散淤解毒、固精止遺之效。佳晉說,韭菜有“春食韭則香,夏食韭則臭”之說,因此趁着春夏交替之際,趕緊教大家做這道滋補的韭菜炒螺肉!
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韭菜(200克)、珍珠螺肉(200克)、薑(2片)
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調料:NI?;J H%V)Ufhje
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油(3湯匙)、生抽(1湯匙)、料酒(1湯匙)、鹽(1/3湯匙)3xR5fsJ4q
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1 珍珠螺肉用淡鹽水解凍,洗淨瀝乾水。}%N
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2 韭菜擇去老葉,用清水沖洗乾淨,切成段狀;薑切成細絲。
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3 燒熱鍋内的水,加入1湯匙料酒,放入珍珠螺肉焯30秒,撈起過冷河瀝乾水。z$b#q%}"Tq%}n
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4 燒熱3湯匙油,炒香薑絲,加入1/3湯匙鹽,放入韭菜快炒15秒。H
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5 倒入珍珠螺肉,與韭菜一同翻炒均勻。
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6 淋入1湯匙生抽調味,即可裝盤。9[.`L2K`,}MY+l:@*K!w
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1、韭菜性熱,與牛肉相克,同時食用易導緻發熱、上火,引起牙龈腫痛、咽喉腫痛等疾病;但體質虛寒,畏寒怯冷的人可以適當食用。 Y-L5Xk$j1u#X
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2、韭菜正值當季,鮮美多汁,它經高溫加熱後會滲出水分,因此不宜加水拌炒,否則成菜水分過多,會沖淡味道。)l)p*UF(M6o0f
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3、要使炒出來的韭菜色澤青翠欲滴,應先在熱油中加點鹽,再将韭菜倒下鍋拌炒即可。u5^9pkMv*ODH [
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4、珍珠螺肉是急凍産品,要用淡鹽水解凍,螺肉本身無味,所以海腥味不濃。%o@gMS
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5、珍珠螺肉飛水時間不宜過長,待螺肉有點收縮後,應立即撈起過冷河,以免螺肉焯久過老。[/indent]