
一/选料:
鸡蛋十枚,牛奶(三花淡奶)一盒,蟹粉250克,葱姜未

二/刀工操作:
1.鸡蛋打碎,将蛋黄与蛋清分离,蛋清留用

2.牛奶倒入马兜,天冷时与鸡蛋比例为1:4,天热时为1:5,牛奶中放入少许盐和味精,搅拌使其融化
3.现蒸大闸蟹,蒸熟后取其肉及黄。用擀面杖将蟹脚肉擀出。蟹肉和蟹黄分开装
三/烹制过程:
1.润锅。将干净无杂质油倒入锅中,放入少许葱绿,待葱绿变色捞除,将热油倒入油缸冷却

2.将牛奶加入到蛋清中,注意不要大幅度搅拌。要轻轻拌匀

3.热锅温油(不烫手为准),端离炉灶,倒入牛奶蛋清,小火轻抖锅,底部凝块用手勺轻推开

4.蛋清百分之六七十熟后,开大火几秒将其吸进的油吐出,倒入漏勺

5.锅内留底油,放入葱姜末,姜末多些。煸炒后放入蟹粉(留几块红色蟹黄最后点缀),开小火,锅内加少许水,料酒,盐,味精,一两滴米醋,胡椒粉
6.倒入炒好的蛋奶,小火翻炒,勾一点芡装盘即可

7.将剩余的一点蟹黄点缀到菜肴上

网友评论