材料A：
) Z3 h7 y- V) X8 [. J/ x$ D鮮蟹/羔蟹......2只（洗淨、抹干、斬塊）
3 \7 p5 y7 B; q" d/ n公仔箱論壇湘荷葉......1片（大，需浸泡一夜）TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。' N6 r3 W$ V1 H8 @* F: ]+ W
紫蘇......7片
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材料B：
6 t) A6 S" r/ G. J姜茸......1湯匙
6 f9 B2 X+ m9 H; h0 w( x( fTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。蔥......3棵（切段）$ I$ y4 i0 W& t1 o$ Q
紹興酒......1湯匙tvb now,tvbnow,bttvb7 [3 b) \7 k7 K# ?
鹽......1茶匙
; u5 V2 x( t: i& B( h, i/ S0 ` |! L公仔箱論壇
" `6 u4 F; j7 M4 |! a; d公仔箱論壇烹飪過程：( U" s$ K. [4 y6 w$ a" ^/ l
01.將荷葉浸泡一夜，瀝干後，待用。（若要節省時間，亦可泡冷水1小時，再隔水，用小火蒸2小時，待冷後，即可使公仔箱論壇5 ]1 a, F# C9 I: R0 M
用。）02. 將所有的材料B與螃蟹一起拌均，待用。
& w/ V6 Z! w$ x! R( t! K0 T, Htvb now,tvbnow,bttvb03. 在盤底或蒸籠鋪上荷葉及數片紫蘇，放入螃蟹及剩餘的紫蘇，一起用大火蒸20分鐘，即可。www3.tvboxnow.com6 K$ R2 l* }$ z- T2 [, c
03.需要注意的是，在蒸的時候，要讓蟹肚腹朝上，這樣在蒸熟後，所有的湯汁才會流到螃蟹內，否則就會流出來，導致流失美味。
0 u% m6 _! n) e% Z( ~( ~0 ~4 q6 k公仔箱論壇
3 o7 T. d- ? }: _2 f公仔箱論壇Ingredients A :www3.tvboxnow.com+ z3 [9 R6 q, f( @! n6 \. S( V
2 fresh crabs, cleaned, patted dry, chopped into pieces
' T5 ~! q8 u& V6 p1 K c4 i1 pc large lotus leaf, soaked overnight公仔箱論壇9 L" d4 N5 Y: Q8 P, L) S
7 pcs Purple Perilla leaves
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* ~' ], ~% T9 h$ ?/ u公仔箱論壇Ingredients B :
) L0 w, j x) y" QTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 tbsp pounded gingertvb now,tvbnow,bttvb* v1 t6 K1 n8 X) f& p
3 stalks spring onions, sectioned
0 w: h' \2 {+ U& |& ^tvb now,tvbnow,bttvb1 tbsp Shao xing wine公仔箱論壇4 n5 o" u9 d7 y& R2 E
1 tsp salt公仔箱論壇3 [3 p( k2 m" R! [3 }: \
tvb now,tvbnow,bttvb0 } _7 y& s' K8 z6 A5 Z
Method :
6 I+ W8 o' B0 }+ e. j" Mwww3.tvboxnow.com01. Soak lotus leaf overnight, drain well, leave aside. (To save time,soak it first in cold water for an hour, then steam over low heat for 2hours, leave it to cool for later use.)
0 Y5 f! Y& A8 T* F4 o9 Utvb now,tvbnow,bttvb02. Mix all ingredients B with crabs and stir well, set aside.www3.tvboxnow.com4 E8 [2 ~/ ?5 y8 J$ U8 }
03. Place the lotus leaf and a few pieces of Purple Perilla leaves ontoa plate or food steamer, put in the crabs and all remaining PurplePerilla leaves, steam over high heat for 20 minutes and serveimmediately.
" g- ^1 z: e0 k* x& y04. Please note that while steaming, the crab abdomen side must befaced up. In this way, when cooked, all stock and gravy will beretained inside the crab, or else the stock will flow out of the crabshell onto the plate. This dish will then lose its delicious taste andflavour.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。3 B2 W+ o, X* K" k6 k
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發表於 2008-1-10 10:34 PM
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