清蒸大閘蟹

<H2>清蒸大閘蟹</H2>
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<TD><STRONG><A href="http://dazhe.512ms.com/webimages/MSWUpnewpic/2008-9-19/2008919121710507.jpg" target=_blank>
2 K& {! _8 x& L# g7 Q<P align=center><IMG height=185 alt="" src="http://dazhe.512ms.com/webimages/MSWUpnewpic/2008-9-19/2008919121710507.jpg" width=250 border=0></A><BR></P></STRONG><STRONG>·原　　料: </STRONG><BR>　　淡水蟹2500克，綿白糖150克，蔥花、姜末各50克，香醋、醬油各100克，<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u9999_u6CB9";KeyGate_ads.ShowGgAds(this,"_u9999_u6CB9",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=BHNbq8_vUSOqJO5TMvAO97tD5A6iPp3fKz7rZCMCNtwHg1AMQEBgQIKy8kQooFDgAUJSs8YsCYJ3B24HMBbIBD2Jicy4zNjZ0aWFuLm5ldMgBAdoBLWh0dHA6Ly9iYnMuMzY2dGlhbi5uZXQvdGhyZWFkLTkxMzcyMC0xLTEuaHRtbKkCUMSDws6igz7IAoSLygioAwHoA9cB9QMAAQAAiAQBkAQBmAQA&amp;num=16&amp;adurl=http://tj.28.com/ws/ymj/index.htm%3FbannerID%3D61485%26kw%3D%25D1%25C5%25C3%25C0%25BC%25D1%25CA%25B1%25C9%25D0%25B3%25AC%25CA%25D0%26fz%3D908&amp;client=ca-pub-1681215984289622");GgKwClickStat("香油","28.com","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u9999_u6CB9"'>香油</B></NOBR>20克。(HaoChi123.com)<BR><BR><BR><STRONG>·特　　色: </STRONG><BR><STRONG>　　</STRONG>著名上海菜。大閘蟹為長江下游湖澤特產(chǎn)，是蟹中上品。清蒸大閘蟹主要突出螃蟹原形原味，色澤橙黃，蟹肉鮮美，營養(yǎng)豐富，素有"蟹肉上席百味淡"之譽。<BR><STRONG>·操　　作: </STRONG><BR>　　1.將蟹逐只洗凈，放入水中養(yǎng)半天，使它排凈腹中污物，然后用細(xì)繩將蟹鉗、蟹腳扎牢；<BR>　　2.用蔥花、姜末、醋、糖調(diào)和作蘸料，分裝十只小碟；<BR>　　3.將蟹上<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u84B8_u7B3C";KeyGate_ads.ShowGgAds(this,"_u84B8_u7B3C",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=B0ZZv8_vUSOqJO5TMvAO97tD5A4qB_GHS4q_NCsCNtwGQThABGAEgrLyRCigUOABQoKPtAWCdwduBzAWyAQ9iYnMuMzY2dGlhbi5uZXTIAQHaAS1odHRwOi8vYmJzLjM2NnRpYW4ubmV0L3RocmVhZC05MTM3MjAtMS0xLmh0bWyAAgGpAiDzP8Ds87c-qAMB6APXAfUDAAEAAIgEAZAEAZgEAA&amp;num=1&amp;adurl=http://www.rolex.com/zh-Hans/collection/extraordinary-watches/index.jsp%3FLANG%3Dzh-chn%26s_kwcid%3DContentNetwork%7C2749822398&amp;client=ca-pub-1681215984289622");GgKwClickStat("蒸籠","Rolex.com","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u84B8_u7B3C"'>蒸籠</B></NOBR>蒸熟后取出，解去細(xì)繩，整齊地放入盤內(nèi)，連同小碟蘸料，專用餐具上席，由食者自己邊掰邊食用。　<BR><STRONG>貼士：</STRONG><BR><STRONG>　　</STRONG>大閘蟹每只以250克左右為好，煮蟹時，應(yīng)用細(xì)繩將蟹鉗、蟹腳扎牢，以免在受熱時蟹掙扎，蟹腳脫落，蟹黃、蟹油流出，影響口味和美觀。蟹的吃法有時令性，"九雌十雄"九月要食雌蟹，這時雌蟹黃滿肉厚，十月要食雄蟹，這時雄蟹膏足肉堅。<BR></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></DIV>