生爆鳝卷
<p><strong><br/></strong></p><p><strong>本期与大家分享</strong></p><p><strong>生爆鳝卷</strong></p><p><strong><br/></strong></p><p><strong><center><img src="http://i3.meishichina.com/attachment/201504/19/14294158899152.jpg" title="2.jpg"/></center></strong></p><p><strong><br/></strong></p><p><strong></strong></p><p>寻味区域：湖北云梦<strong>▼</strong></p><p>关于此菜，</p><p>据说还有一个关于黄蛇的古老传说。</p><p>这道菜的做法讲求明油亮芡，</p><p>精选鲜活粗壮的黄鳝，</p><p>斩头去尾切成鳝段。</p><p>勾芡、滑油、翻炒，直至鳝肉软嫩为止。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294159574860.jpg" title="1.jpg"/></center></p><p><br/></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2条（大）；</p><p><strong>辅料：</strong>春笋适量，口蘑适量，葱少许；</p><p><strong>调料：</strong>盐、鸡精、淀粉、料酒、生抽、白糖、醋、胡椒粉各适量</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><center><img src="http://i3.meishichina.com/attachment/201504/19/14294160074015.jpg" title="1.jpg"/></center></strong></p><p><strong><br/></strong></p><p><strong>关于做法：</strong></p><p>1、材料备齐。笋、口蘑切片，葱切葱花备用。</p><p>鳝鱼沥干血水，切段，单边切穗形花刀。</p><p>这种切法鳝鱼更加入味。</p><p><strong><br/></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294160511996.jpg" title="2.jpg"/></center></p><p><br/></p><p>2、将处理好的鳝鱼加盐、淀粉搅拌上浆。</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294160709803.jpg" title="4.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、碗中倒入料酒、盐、鸡精、生抽、白糖、醋调成卤汁备用。</p><p><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><strong><strong><center><img src="http://i3.meishichina.com/attachment/201504/19/14294161177542.jpg" title="5.jpg"/></center></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>4、锅中入油，旺火烧至油面起烟放入鳝段</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294161324547.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>5、快速用锅铲拨散后，带鳝段卷起后，捞出沥油</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/142941615131.jpg" title="8.jpg"/></center></p><p><br/></p><p>6、原锅内留底油，放入笋片口蘑片</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294161729972.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>7、倒入调好的卤汁，翻炒均匀</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294161911577.jpg" title="11.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、待汤汁浓稠，放入鳝鱼卷翻炒均匀即可</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/1429416213115.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、起锅装盘，撒上葱花和胡椒粉即可</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/19/14294162459529.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><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><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>鳝鱼段下锅后要快速用锅铲拨散更易卷曲。</p><p><br/></p><p></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/></p><p><br/></p><p><strong><br/></strong><br/></p><p><br/></p>
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