花甲的10大禁忌
![](https://p0.ssl.img.360kuai.com/t01d58821ff09a77e53.jpg?size=4000x6000)
一提到炒花蛤大家会不由自主联想到花蛤与辣椒在锅中爆炒的场景,这种做法能让花蛤呈现出香辣味格外好吃。但爆炒花蛤不是适合每个人的,比方说老人与孩子胃弱就应少吃辛辣爆炒的食物。但如果老人和孩子想吃炒花蛤又该如何呢?不如跟我学做今天这道名为花蛤烧丝瓜的菜,味道清爽鲜嫩易消化。
为了减少对胃的刺激这道菜在炒的时候无需放入辣椒,做熟之后没有了辛辣味,取而代之的是花蛤原有的鲜味与丝瓜的清爽味。
![](https://p0.ssl.img.360kuai.com/t015d889ffb647ae0b9.jpg?size=6000x4000)
这也更符合大多数老人、孩子喜欢清淡的口感。我在烹饪时采用中火焖烧3分钟的手法,这样便尽可能的保留的花蛤原有的鲜味。吃腻了麻辣炒花蛤或者对辛辣食物禁忌的朋友,不妨买上一些花蛤跟我学做这道清淡的美味吧。
![](https://p0.ssl.img.360kuai.com/t015cc240ce9d34026f.jpg?size=4000x6000)
【花甲炒丝瓜准备食材】
主料:丝瓜350克、花蛤400克
准备调料:
料酒8克、食用油小半汤勺、姜丝10克、葱段10克、胡椒粉5克、盐5克、鸡精5克、白糖3克、水淀粉小半碗
![](https://p0.ssl.img.360kuai.com/t0156ae2d253d63a8b6.jpg?size=1209x1738)
【花甲炒丝瓜制作步骤】
一 处理食材
先来简单处理一下买回来的两样食材。花蛤用清水冲洗一遍,放在小盆中备用。丝瓜洗干净后用削皮器削掉外面的皮,放在菜板上切成长条。
![](https://p0.ssl.img.360kuai.com/t01321d76b8a7df4045.jpg?size=1209x1738)
然后用刀从内侧将丝瓜瓤去掉,再把丝瓜条切成长度适中的段,放入一个大碗中备用。
![](https://p0.ssl.img.360kuai.com/t01efd0ae72bad38e41.jpg?size=1252x1800)
炒锅中加入半锅清水和8克料酒,加入料酒的目的是焯花蛤的时候能去除花蛤的腥味。
![](https://p0.ssl.img.360kuai.com/t012a9fad00105bacc4.jpg?size=1252x1800)
将洗过后的花蛤冷水下入锅中,然后开大火烧水。这样在慢慢加热的过程中,花蛤由于受热就会张开口吐出内部的泥沙。
![](https://p0.ssl.img.360kuai.com/t0132569f7bc7cae0d1.jpg?size=1228x1765)
水沸腾后2分钟,我们关火用漏勺把花蛤捞出放在盆中。
![](https://p0.ssl.img.360kuai.com/t014b0c5e31e284ec08.jpg?size=1113x1600)
清水冲洗两遍,用手掰开将花蛤肉放在一个盘中备用。
![](https://p0.ssl.img.360kuai.com/t01221d634cab1b6607.jpg?size=1155x1660)
二 清炒花蛤
焯过花蛤的水倒掉,再用清水洗干净炒锅。放在燃气灶上烧干,再向锅中加入小半汤勺的食用油。建议大家使用古法压榨花生油,这样炒出菜味道会更香。开头我们说过了,为了保留花蛤的原有鲜味火不能开太大,这里使用中火即可。
![](https://p0.ssl.img.360kuai.com/t01971a0ba96b5c4ad9.jpg?size=1142x1642)
当锅中的油烧至微微冒烟后,我们加入葱丝3克葱段3克用铲子煸炒出香味。
![](https://p0.ssl.img.360kuai.com/t01060b5db183756474.jpg?size=1142x1642)
然后把刚才备好的花蛤肉下入锅中翻炒,翻炒的时间控制在2分钟为宜。
![](https://p0.ssl.img.360kuai.com/t0158ba0ddc51f5c143.jpg?size=1142x1642)
时间到了之后,我们在锅中加入适量的清水淹没花蛤。盖上盖子开大火将锅中的水煮沸。
![](https://p0.ssl.img.360kuai.com/t01a25d88867df9dcf6.jpg?size=1142x1642)
三 焖烧勾芡
水沸腾之后调成中火,打开盖子,把刚才切成段的丝瓜下入锅中。
![](https://p0.ssl.img.360kuai.com/t012da602c2692daee6.jpg?size=1142x1642)
向锅中加入胡椒粉1克、料酒8克、盐5克、鸡精5克、白糖3克,这样可以提升整道菜的鲜度顺便去除多余的腥味。加好调料后盖好盖子焖烧三分钟,此时的花蛤肉就熟透了。
![](https://p0.ssl.img.360kuai.com/t01c672b42aaa69a717.jpg?size=1142x1642)
准备一个小碗在里面加入半碗水,然后放入适量的玉米淀粉或土豆淀粉调配成水淀粉。打开锅盖把水淀粉加入锅中,用筷子搅拌一下进行勾芡。
![](https://p0.ssl.img.360kuai.com/t0155aace5da82a5d13.jpg?size=1142x1642)
当看到锅中的水慢慢蒸干,汤汁变得粘稠后就可以关火盛盘了。
![](https://p0.ssl.img.360kuai.com/t01e27490e259e4599e.jpg?size=1248x1794)
此时你就可以尽情享用这道清爽鲜嫩的炒花蛤了。相信那些胃弱厌烦辣炒花蛤的朋友,吃完我做的这道菜肯定会赞不绝口。
![](https://p0.ssl.img.360kuai.com/t019a64014301024379.jpg?size=1248x1794)
【花甲炒丝瓜技术总结】
1 买回来的花蛤外壳较脏要冲洗一遍,洗干净后记住冷水下锅,这样加热过程中花蛤才能开口吐出内部的泥沙。
![](https://p0.ssl.img.360kuai.com/t01f51a46f9b033bf55.jpg?size=4000x6000)
2 翻炒花蛤的时候一定要用中火,假如火开的太大,那么花蛤就会被炒老失去原有的鲜味。
![](https://p0.ssl.img.360kuai.com/t01f3b285f16e93c6f7.jpg?size=1228x1765)
3 调配水淀粉时,你可以用玉米淀粉或者土豆淀粉,但不要用红薯淀粉。因为红薯淀粉勾芡之后汤汁过于浓稠容易糊锅底。
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