无锡名菜 梁溪脆鳝
<p><strong><br/></strong></p><p><strong>本期与大家分享</strong></p><p><strong>梁溪脆鳝</strong></p><p><strong><br/></strong></p><p>寻味区域：江苏无锡<strong>▼</strong></p><p>无锡，别名梁溪。<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>脆鳝，据说是过去太湖游船上的船菜。</p><p>因其别具一格的风味引食客流连，</p><p>慢慢的就被称为梁溪脆鳝。</p><p><br/></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/19/14294153277579.jpg" title="2.jpg"/></center></strong></p><p><strong><br/></strong></p><p><strong>需要的材料（2人份）：</strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><strong>主料：</strong>鳝鱼1条（大）；</p><p><strong>辅料：</strong>面粉，葱花少许，姜末少许；</p><p><strong>调料：</strong>盐、醋适量，料酒2勺，白糖2勺，酱油1勺，香油1/2勺</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294154111772.jpg" title="1.jpg"/></center></p><p><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></p><p><strong>关于做法：</strong></p><p>1、锅中水烧开，加入适量的盐和醋</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/1429415447169.jpg" title="2.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>2、鳝鱼放入开水锅中煮3分钟左右至身体卷起后捞起冲凉</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294154668891.jpg" title="3.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>3、鳝鱼去骨，切细丝<strong><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></strong></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294154871079.jpg" title="4.jpg"/></center></p><p><br/></p><p>4、鳝鱼丝沥干水分，拍面粉</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294155031161.jpg" title="5.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>5、入油锅中炸制第一遍</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294155239450.jpg" title="7.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>6、捞出稍凉高温炸第二遍至鳝丝酥脆</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294155503254.jpg" title="8.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>7、用料酒、白糖、酱油、香油调好酱汁备用</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294155741593.jpg" title="10.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>8、锅中放入少许油，加入葱花姜末煸香后加入调好的酱汁</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/1429415595705.jpg" title="12.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>9、倒入炸好的鳝丝翻几下，让酱汁裹匀鳝丝</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/1429415627319.jpg" style="float:none;" title="14.jpg"/></center></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294156239536.jpg" title="15.jpg" style="font-family: 'Microsoft YaHei', tahoma, arial, sans-serif; font-size: 14px; line-height: 22px; white-space: normal; float: none;"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>10、出锅装盘，撒上姜末即可</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294156668604.jpg" style="float:none;" title="4.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294156684619.jpg" style="float:none;" title="1.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>❤小提示</strong>：</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p>1、选择圆身肉肥的鳝鱼较好。</p><p>2、炸制鳝丝时，油温要高。</p><p><br/></p><p>如果喜欢这些内容，</p><p>还可以添加我的微信公众号：wanweimeixue</p><p>并点击▼</p><p>【私厨】目录中【那些专题】栏目</p><p>收看更多精彩专题内容</p><p><br/></p><p><strong>微信订阅号：wanweimeixue</strong></p><p><strong>新浪微博：蕾拉的厨房</strong></p><p><strong>以上图片版权所有，未经允许，不得用作任何商业用途。</strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/19/14294157478742.jpg" title="qrcode_for_gh_494343e90661_344.jpg"/></center></strong></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><br/></p>
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