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lines changed Original file line number Diff line number Diff line change @@ -246,6 +246,7 @@ docker run -d -p 5000:80 ghcr.io/anduin2017/how-to-cook:latest
246246- [ 香煎翘嘴鱼] ( dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md )
247247- [ 小龙虾] ( dishes/aquatic/小龙虾/小龙虾.md )
248248- [ 油焖大虾] ( dishes/aquatic/油焖大虾/油焖大虾.md )
249+ - [ 酱炖蟹] ( dishes/aquatic/酱炖蟹.md )
249250
250251### 早餐
251252
Original file line number Diff line number Diff line change 1+ # 酱炖蟹的做法
2+
3+ 酱炖蟹,秋日限定咸鲜风味!蟹黄绵润裹着酱香,蟹肉清甜入味,汤汁浓郁拌饭一绝。
4+
5+ 预估烹饪难度:★★★
6+
7+ ## 必备原料和工具
8+
9+ - 螃蟹(首选河蟹,次选梭子蟹)
10+ - 豆瓣酱
11+ - 冰糖(可选)
12+ - 老抽
13+ - 菜油(未脱色的菜籽油,俗称“毛菜油”或“土菜油”,备选花生油)
14+ - 番茄酱
15+ - 料酒
16+ - 老姜
17+ - 小葱
18+ - 鸡蛋(可选)
19+ - 猪肉末(可选)
20+
21+ ## 计算
22+
23+ 每次制作前需要确定计划做几份。一份正好够 2 个人吃。
24+
25+ 每份:
26+
27+ - 螃蟹 500 g(约 3-4 只中等河蟹)
28+ - 豆瓣酱 30-50 g
29+ - 冰糖 0-15 g
30+ - 老抽 15 ml
31+ - 菜油 20 ml
32+ - 番茄酱 15 ml
33+ - 料酒 5 ml
34+ - 老姜 10 g
35+ - 葱 10 g
36+ - 鸡蛋 1 个(约 50 g)
37+ - 猪肉末 50 g
38+ - 水 500 mL
39+
40+ ## 操作
41+
42+ - 把螃蟹刷洗干净,然后在砧板上对半劈开
43+ - 锅里下菜油,放入姜末和豆瓣酱爆香,加入冰糖炒化,直到冒小气泡就盛出
44+ - 在盘子里铺上一层酱,然后把切好的螃蟹切开面朝下,整齐排放在酱上
45+ - 放点葱段和姜片,建议敲个鸡蛋或在盘底铺肉末
46+ - 上锅蒸 10-12 分钟
47+
48+ ## 附加内容
49+
50+ - 咸口放 50 g 豆瓣酱,甜口减少豆瓣酱的用量并加入冰糖和番茄酱
51+ - 出锅后再撒上一点葱花会更香也更好看
52+ - 参考资料:[ 秋风起,平湖这道美味很下饭_潮新闻官网] ( https://tidenews.com.cn/news.html?id=2925971 )
53+
54+ 如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。
Original file line number Diff line number Diff line change 1010* [ 鲤鱼炖白菜] ( ./../dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md )
1111* [ 鳊鱼炖豆腐] ( ./../dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md )
1212* [ 黄油煎虾] ( ./../dishes/aquatic/黄油煎虾/黄油煎虾.md )
13+ * [ 酱炖蟹] ( ./../dishes/aquatic/酱炖蟹.md )
1314* [ 温泉蛋] ( ./../dishes/breakfast/温泉蛋/温泉蛋.md )
1415* [ 溏心蛋] ( ./../dishes/breakfast/溏心蛋.md )
1516* [ 苏格兰蛋] ( ./../dishes/breakfast/苏格兰蛋/苏格兰蛋.md )
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