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四道料理不洗鍋(3/4)-泰式涼拌海鮮、台式蒸鱈魚【CC】

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Uploaded on Sep 22, 2009

【泰式涼拌海鮮】
材料 / 草蝦 12支、花枝圈 200克、芹菜 80克、小番茄 8粒、洋蔥 1/4顆、蒜末 2匙、紅辣椒 3條、香菜末 2匙
調味料 / 泰式甜辣醬 3大匙、魚露 1小匙、糖 1大匙、檸檬汁 3大匙、米酒 少許
做法:
1、草蝦、花枝圈放入鍋,加2匙水、香菜少許、芹菜葉少許,蓋上鍋蓋;中火煮至冒煙熄火,草蝦去殼留尾。
2、所有調味料放入碗中,加入芹菜段、洋蔥絲、辣椒、蒜末、香菜末、小番茄拌勻。
3、將草蝦、花枝圈混合均勻,醃入味即可。

【台式蒸鱈魚】
材料 / 鱈魚 2片
調味料 / 蔥末 適量、蒜末 1匙、薑末 1匙、豆鼓末 1匙、酒 1匙、醬油 2匙、豆醬 1匙
做法:
1、取一碗加水3匙、蒜末、薑末、豆鼓末、酒、醬油、豆醬、蔥白少許混合。
2、將魚放入鍋內,均勻淋上調好的醬汁,蓋鍋蓋中火冒煙轉小火,撒上蒜綠末、香菜、辣椒即可。

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