李渊 2009-9-5 23:03
红烧鲍鱼
[size=4][color=#6633ff]素称“海味之冠”的鲍鱼,自古以来就是海产“八珍”之一。肉质细嫩,鲜而不腻;营养丰富,清而味浓,烧菜、调汤,妙味无穷。[/size][/color]
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[color=#6633ff]在家烹制鲍鱼,烧和吃的过程都是享受。[/color]
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[color=#6633ff]可爸买的是鲜活的鲍鱼每斤100元不到,一斤有八九个。很可惜,没拍下鲍鱼鲜活的样子。想看,去海鲜铺吧。[/color]V0]'O:m)x6l'hi
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[color=#6633ff]来张刚刚出锅的样子,怎样?有食欲吧![/size][/color]
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[size=4][color=#6633ff]这就鲍鱼的壳,边缘有9个孔,海水从这里流进,排出,连鲍的呼吸、排泄和生育也得依靠它。所以它又叫"9孔螺"。[/size][/color]
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[size=4][color=#6633ff]鲍鱼的肉跟壳只有底部一点连接,用小刀割出,洗净下锅。[/size][/color]
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