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标题: 吮指有余香的咖喱花蛤 [打印本页]

作者: 新星高手 时间: 2013-12-19 23:16
标题: 吮指有余香的咖喱花蛤

<center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173036586.jpg" width="450" height="667" name="image_operate_53111434346446140" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> <center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173036587.jpg" width="450" height="667" name="image_operate_30801434346446689" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> <center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173036588.jpg" width="450" height="667" name="image_operate_72391434346447200" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> <center><img src="http://i3.meishichina.comhttp://s12.sinaimg.cn/mw690/0021v9ZZty6T4PhM2AH9b&690" width="443" height="667" name="image_operate_74391434346448157" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> <center><img name="image_operate_85641434329714254" src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173040589.jpg" width="450" height="667" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> 某人拎回一袋花蛤，晚饭又变得简单了。花蛤，他最爱吃辣炒花蛤，有了花蛤，就不必再做别的配菜，一个人守着一盘，一杯啤酒，饱到连馒头米饭都省了的主。厨房将花蛤进一步养了洗了，我克扣了一小盘，留给自已，试验一个新菜<center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173040590.jpg" width="450" height="667" name="image_operate_83411434346450997" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> <center><img name="image_operate_38951434329745372" src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173041591.jpg" width="450" height="667" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> 咖喱是老友去泰国旅游时买给我的。一大袋，味特浓，放在大保鲜盒中，味道已经完全渗入了其它调味中，可见它的威力有多大。配菜，只是随意的切了点洋葱青红椒，用的工具也简单，通电即得的空气炸锅。这边灶上炒着，那边炸锅烤着，就这么，一人一盘，各有所好的花蛤，同进就上了桌。那人在餐桌上已经吃了大半，我还在为拍照犯愁，哈哈，这就是一个吃货的通病，做好，不拍下留个念，总是吃不安心，天色已暗，在阳台上都黑乎乎的了，权当个记录吧<center><img name="image_operate_10321434329755476" src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173041592.jpg" width="600" height="400" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> 所用材料花蛤500克咖喱一大勺盐2克洋葱100克青红椒各20克食用油一大勺具体做法<center><img name="image_operate_93421434329772229" src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173042593.jpg" width="534" height="593" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> 1准备食材2将花蛤充分的吐出泥沙（买时已经非常干净了）3将洋葱切丝，青红椒切细段，用咖喱和盐，食用油拌匀4放入空气炸锅中240度，3分钟，咖喱香已经出来了5将花蛤放入，与盘中的菜拌匀，继续，5分钟后开盖，花蛤已经大部分展开。6再拌匀。继续5分钟出锅。<center><img name="image_operate_27771434329800404" src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922173044594.jpg" width="450" height="667" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center>直接用手拿，吃到连手指都染黄，咖喱的香气已经飘满层，青红椒带来了微微的辣，好过瘾<center><img name="image_operate_55501434329929411" src="http://i3.meishichina.comhttp://s7.sinaimg.cn/mw690/0021v9ZZty6T4PpFsTY66&690" width="443" height="667" alt="吮指有余香的咖喱花蛤" title="吮指有余香的咖喱花蛤" /></center> 小贴士：1、洋葱和花蛤加热，都会有汤汁流出，所以每次要拌匀再加热，让汤汁的味道充分溶入花蛤中2、如果没有空气炸锅，用烤箱或微波炉也可以，制作过程中建议包上锡纸

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