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标题: 新年烹煮龙虾两食(全程图) [打印本页]

作者: 荒漠甘泉 时间: 2005-2-12 02:25
标题: 新年烹煮龙虾两食(全程图)
新年烹煮龙虾两食(全程图)<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_1120202061717409871034.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 准备了游水龙虾3只，此为其中之一的模特进行示范。<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_12202020617170002180935.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 小心拿刀，用刀尖从龙虾头中间把龙虾切开。<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_1220202061717400263536.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 好像有点残忍!<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_12202020617178213043037.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 开对半后，先把龙虾的脚尖切去，头部分斜切一刀把里面的腮除去。<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_13202020617172212622538.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 去腮。

作者: 荒漠甘泉 时间: 2005-2-12 02:26
<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_13202020617176421152639.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 伸下舌头！大胆如超升都吓到了。[/center]<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_14202020617170731479940.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 下刀前曾经是活的。这张是斩件后的，好了!准备下锅！<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_14202020617174432061941.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 　对了，忘了说准备做的是姜葱龙虾和椒盐龙虾，这2个菜都需要先油泡下龙虾，所以要把油热好。下龙虾。<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_14202020617178443097542.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 因为家里的油锅不像餐馆火大，要把龙虾分开好几次的泡！每次大约2分钟左右，看见虾肉有点结实的样子可赶快捞起来了。[center]<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_1520202061717264354743.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 做好龙虾的关键－鸡汤少许，能把龙虾的鲜美味大大的增加哦!这次更走运，当天妈咪煲了鲍鱼鸡汤，火候十足。

作者: 荒漠甘泉 时间: 2005-2-12 02:28
<img src="http://news.xinhuanet.com/food/2005-02/07/xinsimple_15202020617176052663344.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 姜葱侍侯。<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_1620202061717156125945.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 第一次油泡龙虾的时候要沾点生粉，不然肉身会散开的。 姜葱龙虾 做法： 1。烧红锅子。2。加少许油，倒入姜葱将其爆香。　3。放龙虾炒一下。4。倒桂雕酒和鸡汤。5。盖上盖子，大约1－2分钟汤滚了的时候加入少许生粉水慢慢炒均匀，待汤汁成有点凝胶状即可。<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_1620202061717556280346.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 完成 椒盐龙虾 做法： [/center]<img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_1620202061717967153547.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> 1。趁锅子正热，再加点油。2。放点辣椒，葱，蒜蓉炒一下将其爆香。3。放入龙虾，炒几下然后晒上五香粉+盐。 <img src="http://news.xinhuanet.com/food/2005-02/07/xinsrc_17202020617173671738048.jpg" border="0" onclick="javascript:window.open(this.src);" alt= style="CURSOR: pointer" onload="javascript:if(this.width>screen.width-500)this.style.width=screen.width-500;" /> [center]不幸的火候过了一点!

作者: 雨中散步的鱼 时间: 2005-2-12 09:35
姜葱龙虾和椒盐龙虾都很好吃,就是做法太麻烦.
看着精美的图片,
HAHA楼主快上菜呀!13

作者: zhunyi 时间: 2005-2-12 13:58
这么好的菜就是看着，吃不着

作者: sindy 时间: 2005-2-14 22:49
做做太麻烦了.

作者: 壮壮 时间: 2005-2-15 22:56
饿~~饿~~~好吃！

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