caocaoli 2007-5-8 14:27
姜葱爆鱿鱼
材料：鱿鱼一斤，姜、葱、蒜、沙姜、盐、鸡精适量。
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1、起油锅，爆香姜、沙姜、葱头、蒜。
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2、将鱿鱼倒入锅内煎。0A*fG4dT3i.g
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3、翻动鱿鱼，并用锅铲将其墨囊压破。
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4、快熟的时候加入葱、盐、鸡精调味。)j
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5、成品黑呼呼的敢吃吗？[img]http://www.pu-tea.com/Skins/Default/emot/em07.gif[/img]!Xm"X le4e
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主要是墨囊压破后墨汁流出来造成的，海边的朋友说这样才是最美味的。哈哈！
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: [鱿鱼仔] (2007-4-17 12:53, 80.56 K)
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: [配料] (2007-4-17 12:53, 66.12 K)
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: [爆香配料] (2007-4-17 12:53, 67.73 K)
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: [炒鱿鱼] (2007-4-17 12:53, 76.53 K)
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: [烹调中。。。] (2007-4-17 12:53, 79.61 K)-V8U%zTZ8j9M%D P
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: [调味] (2007-4-17 12:53, 81.74 K)c$hs9i%^;oNNj In+v
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: [黑乎乎的成品] (2007-4-17 12:53, 88.43 K)M2e u Z G.G"rf
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lmbj2084 2007-5-14 11:44
看起来应该不错，只是最后作出来怎么成黑的了，不打好看，我觉得这个要味重点，不然可能会腥吧?
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