shejizhen 2024-10-24 18:09
一年只舍得吃一次的面[31P]
[size=4]身边的同事叨念着一句已经听了半年但目前还未实现的话:“刚过炎夏,必有冷冬”。[/size]
[size=4]未来难以预测,还得未雨绸缪,秋膘最后一次冲刺,得贴狠一点。[/size]
[size=4]今天吃黄金流心狮子头,配蟹粉面。[/size]
[size=4]从小在上海和奶奶长大,狮子头没少吃,平常大多吃红烧的,浓油赤酱的一个就能下一大碗饭。 长大后才知道它还有另一种奢侈的形态,下馆子才能吃到,每年只有这么一两个月能做。[/size]
[img]http://x0.ifengimg.com/res/2022/A861A28963F865BFAD1D6B1F103254C44147FA13_size2315_w380_h214.gif[/img][/align]
[size=4]狮子头就用肥瘦相间的五花肉糅合 黄鱼肉, 加点马蹄 调节口感, 把蟹粉 裹在里头 。蟹粉是取了八只大闸蟹的蟹黄蟹膏蟹肉,用姜油熬成的,又香又顶。[/size]
[size=4]清炖过后开盖的一瞬间,蟹粉伴随着汤汁淌出,小当家也不过如此![/size]
[size=4]剩下的蟹粉再做两份蟹粉面,等每一根面条都挂满蟹粉,这样一碗面,外面要卖三位数,在家做一次也不便宜还耗费精力,但毕竟一年一次,偶尔奢华一把,很值得。[/size]
[img]http://x0.ifengimg.com/res/2022/8EAFBA81DF01DCBD8F8683F7E14F1D5079F4C405_size1936_w380_h214.gif[/img][/align]
[size=4]今日份深夜一碗面,暴风吸入吧。[/size]
[size=4]蟹粉黄鱼狮子头[/size]
[size=4]*步骤一:自制蟹粉酱[/size]
[size=4]1、不想熬蟹粉,可以直接用日食记蟹粉酱代替(最下方有链接),如果自己拆蟹做的话就按步骤来:6只母蟹、2只公蟹冷水上锅,加入2勺料酒、8片姜和2根葱,大火蒸约25分钟后关火。[/size]
[size=4]*螃蟹鉴别:圆肚子的是雌蟹,内含蟹黄;尖肚子的是雄蟹,内含蟹膏。[/size]
[img]http://x0.ifengimg.com/res/2022/376311A00BE4D2CC3D0E4C7EA58182654399FA64_size1116_w380_h214.gif[/img][/align]
[size=4]2、蒸熟的螃蟹去掉蟹心、蟹腮、蟹胃、蟹肠。蟹壳留用。取蟹肉、蟹膏、蟹黄。[/size]
[size=4]*掰蟹肠[/size]
[img]http://x0.ifengimg.com/res/2022/9C25E885AC4B996535611C9665C2B0DA8AE6AE6D_size828_w380_h214.gif[/img][/align]
[size=4]*去蟹胃[/size]
[img]http://x0.ifengimg.com/res/2022/A286D44F6D0EBCDE4774F8D0C7A889960778659E_size606_w380_h214.gif[/img][/align]
[size=4]*去蟹腮、蟹肺[/size]
[img]http://x0.ifengimg.com/res/2022/9C6AA200089942A69881D5B0AEF027B4F541483E_size894_w380_h214.gif[/img][/align]
[size=4]*去蟹心(黑膜底下一小片五角星)[/size]
[img]http://x0.ifengimg.com/res/2022/39DA2BB7F3C116CB00A09F2BA580A146850C612C_size708_w380_h214.gif[/img][/align]
[size=4]*横着剪开,剔蟹肉[/size]
[img]http://x0.ifengimg.com/res/2022/107A172CE517BD32E6A823DB50607F6A0B41A5B8_size1256_w380_h214.gif[/img][/align]
[size=4]*取蟹腿肉[/size]
[img]http://x0.ifengimg.com/res/2022/5149A890FEE44622DA355CD3ED4F09346D7DD2F3_size1474_w380_h214.gif[/img][/align]
[size=4]3、锅中倒入80g植物油,下15片姜,中火煎至姜片表面金黄后捞出。锅中留油,转小火,放入蟹壳,慢熬至蟹壳微微泛白、壳身酥脆,捞出蟹壳弃用。[/size]
[img]http://x0.ifengimg.com/res/2022/E57A90BCD6B865A11D41FD0FBA4E8FB687EF698D_size3204_w380_h214.gif[/img][/align]
[size=4]4、加入3勺猪油,融化后放入150g蟹黄,轻晃锅子搅匀,再加入50g蟹膏、80g蟹肉和20g蟹腿肉,用木铲轻推保持蟹膏蟹黄完整。[/size]
[img]http://x0.ifengimg.com/res/2022/785ECFB49C729A0003CC815516AD17287DC5BDDB_size1862_w380_h214.gif[/img][/align]
[size=4]5、加半勺盐,半勺白砂糖、1/4勺白胡椒粉和1勺白兰地(去腥增香),待酒气挥发后,加入200g葱姜水,混匀6分钟后倒入水淀粉(2勺淀粉 2勺水)搅匀,关火盛出。[/size]
[size=4]*注意不要煮太干,蟹肉中留下些许水分更好吃。如果没有白兰地的话可以用等量的白酒代替,高浓度的酒去腥效果会更好。[/size]
[img]http://x0.ifengimg.com/res/2022/C49CAF14EA85A16EEEF48B165F1658AF11887FEA_size2678_w380_h214.gif[/img][/align]
[size=4]6、冷却后搅匀,再分成40g/个的蟹粉球,保鲜膜包起,入冰箱冷冻3小时。[/size]
[img]http://x0.ifengimg.com/res/2022/80DEE4E057876D21CAC0587F75AC710A5857EA4D_size1633_w380_h214.gif[/img][/align]
[size=4]*步骤二:做肉馅捏型[/size]
[size=4]1、250g去皮五花肉(建议四成肥六成瘦)切成小粒。3个马蹄去皮切碎。[/size]
[img]http://x0.ifengimg.com/res/2022/F0BDCF91A841DEFD79EED13FDD884F34E5D72786_size1817_w380_h214.gif[/img][/align]
[size=4]2、1条大黄鱼(约300克)去头去骨去皮,取一半黄鱼肉切成小粒。[/size]
[img]http://x0.ifengimg.com/res/2022/FFA5A411FD33CB73BA622340082286D97484059D_size2118_w380_h214.gif[/img][/align]
[size=4]3、盆中放入五花肉粒和鱼粒,加入2g盐、2g白砂糖和2g白胡椒粉,搅拌上劲。[/size]
[img]http://x0.ifengimg.com/res/2022/A85CBD4C3D654240A0A6AFA0DAD778846B678BE6_size869_w380_h214.gif[/img][/align]
[size=4]4、分3次顺同一个方向共加入20g葱姜水(边加边搅拌)。分3次共加入1个蛋清和10g白兰地(边加边搅拌)。最后加入水淀粉(30g生粉 30g水)搅匀。[/size]
[img]http://x0.ifengimg.com/res/2022/36084C4090E473DA9088C74066ACA74D90E00B20_size1762_w380_h214.gif[/img][/align]
[size=4]5、摔打肉馅30分钟,静置20分钟后,再继续摔打30分钟,最后加入马蹄碎搅匀。[/size]
[img]http://x0.ifengimg.com/res/2022/F203C42B438D2E2A553940853151F5F6608F641B_size1642_w380_h214.gif[/img][/align]
[size=4]6、取120g肉馅包入40g蟹粉球,左右手来回反复摔打成球型,表面塞入1小颗蟹黄装饰。[/size]
[img]http://x0.ifengimg.com/res/2022/D3B542888ED4D3544745D6EC78C117A2F51B1924_size2651_w380_h214.gif[/img][/align]
[size=4]*步骤三:炖煮[/size]
[size=4]1、锅中倒入60度左右的温水至锅的3/4处,放入做好的狮子头,盖上大白菜,倒入3勺瑶柱鲍鱼汁,盖上盖,小火慢炖2小时。[/size]
[img]http://x0.ifengimg.com/res/2022/19262B95A8B5B73640CA8C956DB0FED2319D7D66_size1965_w380_h214.gif[/img][/align]
[img]http://x0.ifengimg.com/res/2022/F188176B26C02D866C663495DE56FD39150A2341_size957_w380_h214.gif[/img][/align]
[img]http://x0.ifengimg.com/res/2022/C0888783DD3009A376ACB63A09494003195F1F90_size1567_w380_h214.gif[/img][/align]
[img]https://d.ifengimg.com/w1080_h1620_ablur_q90_webp/x0.ifengimg.com/res/2022/6BC9D79238354CBCD2CDC70470C95C11C2996563_size134_w1080_h1620.jpg[/img][/align]
[img]http://x0.ifengimg.com/res/2022/A861A28963F865BFAD1D6B1F103254C44147FA13_size2315_w380_h214.gif[/img][/align]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/A72B63CA988AEE2EBC724FF3DACF170A728542EB_size92_w1080_h720.jpg[/img][/align]
[size=4]蟹粉面[/size]
[size=4]1、煮面:起锅烧水,大火烧至沸腾后,放入230g面条,再次沸腾后,继续煮2分钟,捞出备用。[/size]
[size=4]蟹黄浇头:开中火,锅中倒入少量油,放入200g蟹粉(或直接用日食记蟹粉酱)炒香后,加100ml葱姜水,放水淀粉(2勺淀粉 2勺水)勾芡即可。[/size]
[img]http://x0.ifengimg.com/res/2022/2DEF01B9BD4E53A3DA59267526A302B6396CC427_size1964_w380_h214.gif[/img][/align]
[size=4]2、碗中依次加入2勺葱油酱、面条和蟹粉浇头,撒葱花,拌匀。[/size]
[img]http://x0.ifengimg.com/res/2022/8EAFBA81DF01DCBD8F8683F7E14F1D5079F4C405_size1936_w380_h214.gif[/img][/align]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/98225509DDF346F289BDEB21AB856C5F734703B3_size112_w1080_h720.jpg[/img][/align]
[img]https://d.ifengimg.com/w1080_h720_q90_webp/x0.ifengimg.com/res/2022/0D47B2EC85DC7B0F5EE8118E67D5B1718973D309_size97_w1080_h720.jpg[/img][/align]
[img]http://x0.ifengimg.com/res/2022/62811333DFEEE3B59C61ADC06350A20D5C1478EA_size1552_w380_h214.gif[/img][/align]
[img]https://d.ifengimg.com/w1080_h1619_ablur_q90_webp/x0.ifengimg.com/res/2022/D725B49F5BDB89CA417AF8964B44C0A7A96EE83E_size185_w1080_h1619.jpg[/img][/align]
[img]http://x0.ifengimg.com/res/2022/F9087920BE1B1159BDA1874507E4923AA4C206E8_size2108_w380_h214.gif[/img][/align]
[size=4]趁热饱餐一顿[/size]
[size=4]便有了等候冬天的底气[/size]
[size=4]今日份的“云吃”可还满意?[/size]