[轉載] 薑蔥炒長腳蟹
用粵式薑蔥炒法來吃長腳蟹，完全不像西式煮法的再蒸熱後加牛油吃法那麼單調[img=350,263]http://hk.foodno1.com/images/seafood/ginger-onions-fried-llcrab.jpg[/img][color=#ff6600][color=#333333]2人份量[/color] (加拿大朋友因地域之便及價格較相宜，可多食用)
[/color] [img=235,21]http://hk.foodno1.com/images/stories/menu/fno1-materials.png[/img]
[list][*]
長腳蟹(雪蟹) 1隻 (冰鮮)[*]
老薑1-2大塊[*]
蔥3-4棵[/list]
[img=200,150]http://hk.foodno1.com/images/seafood/ginger-onions-fried-llcrab02.jpg[/img]
[img=235,21]http://hk.foodno1.com/images/stories/menu/fno1-spice.png[/img]
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糖 半茶匙[*]
胡椒粉 半茶匙[*]
紹興酒 半湯匙[*]
生粉 1湯匙[/list]
[img=235,21]http://hk.foodno1.com/images/stories/menu/fno1-method.png[/img]
[list=1][*]
長腳蟹解凍，洗淨及斬段，[size=11px]用刀輕力拍裂關節位[/size][*]
可在蟹腳[size=11px]面拍上生粉備用[/size][*]
老薑去皮洗淨，切大片拍扁備用[*]
蔥洗淨，切大段備用[*]
燒熱油鑊，下腳蟹略炸(走油)，盛起備用[*]
使用一新鑊，下油，大火燒熱，下薑、蔥爆香[*]
下腳蟹與薑蔥同炒香，贊酒，下糖、胡椒粉炒勻，合蓋煮5-8分鐘[*]
最後加入適量的生粉水埋獻汁(薄芡) 即可上碟[/list]
來源: Food No1 美食 [url=http://hk.foodno1.com/component/content/article/37-seafood2/2885-ginger-onions-fried-llcrab.html]http://hk.foodno1.com/component/content/article/37-seafood2/2885-ginger-onions-fried-llcrab.html[/url]
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