腊八蒜炒扇贝肉做法.doc

腊八节腌制的腊八蒜醋坛子里还有那么多，春天来了，气温逐渐升高，泡在醋里面的蒜时间太 久，口感就不是那么爽脆想起了当年在济南时吃了一道用腊八蒜和扇贝肉炒制的一道菜，味 道相当的棒，腊八蒜和扇贝肉的结合既去除了海鲜扇贝的寒气，又独显这道菜另外一种独特味 道，也是非常另类的合理的搭配 主料：扇贝肉 副料：腊八蒜 腊八蒜制作方法： 1、紫皮大蒜去皮洗净后晒干； 2、准备陈醋备用； 3、将酱坛冼净晒干，保证无油无水，将大蒜放入坛中，倒入陈醋（陈醋要沫过大蒜），盖好 盖子放入阴凉处，一周或十天变绿后即可食用 腊八蒜炒扇贝肉做法： 1、冰冻扇贝肉化冻洗净； 2、取适量腊八蒜备用； 3、将腊八蒜切成小片备用； 4、锅中烧水，水开后将扇贝肉入水焯烫后取过； 5、锅里放底加入腊八蒜片爆香； 6、爆香后再倒入扇贝肉炒制； 7、依次加入生抽、料酒、盐、再翻炒即可出锅 小贴士： 1、腊八蒜最好用紫皮蒜，紫皮蒜做出来的腊八蒜口感好，而且易变绿色； 2、腌腊八蒜陈醋量越大，蒜成品的越快； 3、炒制这道菜最好用爆火猛炒味道更好 Laba Festival pickled Laba garlic vinegar jar so much, spring has come, the temperature gradually increased, the inside of the garlic soaked in vinegar for too long time, the taste is not crisp. Think of that year in Ji'nan had a way with Laba garlic , and scallop in shell meat frying a dish, taste very good, with the Laba garlic and scallop in shell meat not only removes the seafood scallop in shell chill, and alone in this dish a unique flavor, but also very offbeat reasonable collocation. Ingredients: Meat scallop in shellAuxiliary materials: Laba garlicLaba garlic production method:1, purple skin garlic peeled washed and dried in the sun;2, prepare vinegar standby;3, the paste Tan Xian net dry, to ensure that no water and oil, the garlic into the altar, pour vinegar (vinegar to Mo garlic), cover the lid into the shade, a week or ten days to turn green after edible.Laba garlic fried scallop in shell meat practices:1, the frozen meat thaw wash scallop in shell;2, take appropriate amount of Laba garlic spare;3, the Laba garlic slice standby;4, boiling water pot, boil the meat into the water blanch scallop in shell after taking over;5, the pot bottom to join the Laba garlic slice saute;6, saute and then add meat fried scallop in shell;7, add soy sauce, wine, salt, then stir fry pan can.Tips:1, Laba garlic is best to use purple skin garlic, purple skin garlic do Laba garlic taste good, and variable green;The big 2, pickled Laba garlic vinegar, garlic products faster;3, fried dish best burst fire fierce fried taste better.。