鲜，对于很多人来说都无法好好描述这奇特的味道，它容易被忽略，也很难被捕捉到，却是五味之灵魂。淮扬菜大厨唐刚、云南的美食爱好者阿霞、京鲁菜大厨许世全又会带来怎样的“鲜味”？

△特级厨师菜：清蒸大闸蟹

“人间无味一口鲜，最是家乡大闸蟹”，淮扬菜大厨唐刚就将螃蟹入菜，使其“鲜上加鲜”，究竟是怎么做的呢？

水开后下螃蟹，蟹肚朝上，放上生姜片，根据螃蟹大小蒸制10-15分钟左右。

“秋风起，蟹脚痒”，这个时节正是吃大闸蟹的好时机，蟹肥肉鲜美~

△特级厨师菜：蟹粉狮子头

-01-将五花肉切丁

五花肉切丁，剁上一会，肥膘肉切丁；

窍门：三肥七瘦的五花肉，加入适量肥膘肉，口感更肥润。

-02-调馅儿

肉馅中加入盐、姜、葱、白糖、鸡粉、胡椒粉抓匀；

加入水、鸡蛋抓匀，每相隔2分钟再加入水，共加3次水，再加入生粉，顺时针搅打上劲，再加入蟹肉、马蹄调匀；

窍门：①肉馅儿加盐，可以增加黏度，做狮子头时更易成团儿；②1000g肉加入100g水左右。

-03-煮狮子头

肉馅儿做成肉团，蟹黄裹上生粉放进狮子头里，掼打使其更筋道；

‍

锅中水开后放入狮子头，大火烧开转小火，加入白菜，炖煮两个半小时左右。

窍门：①做狮子头时，手上抹一些湿淀粉，肉团不散，更易成形；②蟹黄裹上生粉，再放进狮子头里，牢固不脱落；③煮狮子头时，上面盖上白菜，能够吸收油脂，且狮子头煮出来更好看。

这狮子头有了蟹黄的点缀，让人食欲大开，吃上一口，简直太鲜美了，又带有肥润感~

△民间高手菜：菌子拼盘

一首《月光下的凤尾竹》让我们来到了云南，云南保山市的饭团阿霞带来了一场沉浸式采蘑菇，又带来了菌子拼盘~

-01-处理菌子

将松茸、牛肝菌、松露分别切片；

窍门：①菌子用刷子清理掉泥土就可以了，因为清洗菌子时，会洗掉一定的鲜味；②牛肝菌切厚片，嚼起来更有肉质口感。

-02-煎菌子

锅中放松针铺底，加入黄油，放上切好的菌子煎制，摆盘即可；

‍

窍门：①松针铺底煎制菌子，能释放松针特殊的香气，让菌子的鲜味更迷人；②不同熟度松茸的口感：生吃脆甜，五分嫩鲜，全熟鲜香。

△特级厨师菜：鲜上加鲜鸡汤

鸡汤大家都喝过，但有些鸡汤看起来浑浊，喝起来不仅没有鲜味还有腥味……许大厨教您一一解决~

-01-鸡肉焯水、炖煮

锅中下入凉水，放入改刀后的鸡、猪脊骨，撇去浮沫，焯水后清洗干净；

清洗干净的肉放入锅中，倒入开水，下入干贝包，锅开后撇去浮沫，转小火；

窍门：①选三斤老母鸡，去除鸡肺；②焯水后的肉清洗干净，再进行炖煮，能让汤更清爽；③开锅转小火，小火慢炖才能保证汤汁清亮。‍

‍-02-扫汤

鸡泥用水澥开，倒入鸡汤中，不断搅拌，煮开后转小火慢炖。

窍门：小火慢炖，鸡泥吸附杂质让汤汁更清澈。

这样做出来的鸡汤，看着清澈、闻着醇香、喝着鲜美，撒上几颗葱花，那口感简直就是在口腔爆炸了，怎么能这么好喝！

酸、甜、辣、咸、鲜，各有风味。祝大家酸不过一秒，甜直到永恒！生活小日子永远“咸”不住、火辣辣的！日子永远靓丽新鲜~

转载自《CCTV回家吃饭》

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