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香辣小龙虾
June 8, 2020

1、先将小龙虾用淡盐水浸泡半个小时,目的是清除原来所处环境的隐性污染,即使是商贩使用过洗虾粉,也能够通过浸泡稀释,最大程度减少危害性;

2、清理小龙虾可分三个步骤:①剪去全部鳌足,用牙刷清洗腹部及外壳;②剪去头部(靠近虾嘴)的三分之一,挖出里面的黑色囊状物虾胃,冲洗后沥水;③开始烹制前,用手捏住尾巴中间那块尾甲,掐断并拽出虾肠;

3、准备好葱段、姜片、蒜瓣、花椒和干辣椒;事先将蒸鱼豉油、生抽、陈醋、白糖等调制成碗汁备用;然后锅上灶加入油烧热,倒入小龙虾过油至虾壳变红捞出;控出锅里大部分油;

4、用锅中余油将花椒粒小火炒香,捡出花椒不要;再放入葱段、姜片、蒜瓣和干辣椒爆香,倒入过油后的小龙虾一起翻炒,接着倒入调好的碗汁,加半碗啤酒或清水大火煮开,加盖中火焖6、7分钟使小龙虾入味,最后开大火将汤汁略收干即可盛出。

5、有厨友反映做好的龙虾肉吃口松散没有弹性,我询问了贩卖小龙虾的摊主,在此将清洗龙虾的步骤做了一些修改,把去除虾肠的环节放在开锅烹制前操作,处理后的小龙虾立刻下油锅,借助高温使小龙虾肉质紧缩保留弹性。

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