[分享]蛤蜊做法汇总
<SPAN style="FONT-SIZE: 36pt; COLOR: red; FONT-FAMILY: 华文新魏; mso-hansi-font-family: 宋体; mso-bidi-font-family: 宋体; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><FONT size=5><P style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 38pt; mso-char-indent-count: 1.5" align=center><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><FONT face=隶书 color=#113dee size=7></FONT></SPAN> </P><P style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 38pt; mso-char-indent-count: 1.5" align=center><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><FONT face=隶书 color=#113dee size=7>蛤蜊做法汇总</FONT></SPAN></P><P style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 38pt; mso-char-indent-count: 1.5"><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><FONT color=#ee1111>蛤蜊对于靠近沿海的人们来说，是一种易见、最受许多人们喜欢的海鲜之一。<SPAN lang=EN-US><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN></FONT></SPAN></P><P style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 38pt; mso-char-indent-count: 1.5"><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><FONT color=#ee1111>蛤蜊科动物四角蛤蜊或其他各种蛤蜊的肉。产我国沿海一带。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>【成分】食部<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><SPAN lang=EN-US>100</SPAN>克</st1:chmetcnv>含蛋白质<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10.8" UnitName="克"><SPAN lang=EN-US>10.8</SPAN>克</st1:chmetcnv>，脂肪<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1.6" UnitName="克"><SPAN lang=EN-US>1.6</SPAN>克</st1:chmetcnv>，碳水化合物<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="4.6" UnitName="克"><SPAN lang=EN-US>4.6</SPAN>克</st1:chmetcnv>，钙<SPAN lang=EN-US>37</SPAN>毫克，磷<SPAN lang=EN-US>82</SPAN>毫克，铁<SPAN lang=EN-US>14.2</SPAN>毫克，硫胺素<SPAN lang=EN-US>0.03</SPAN>毫克，核黄素<SPAN lang=EN-US>0.15</SPAN>毫克，尼克酸<SPAN lang=EN-US>1.7</SPAN>毫克。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>【性味归经】咸，寒。入胃经。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>【功效】滋阴，利尿化痰，软坚散结。用于瘿瘤、痔疮、水肿、痰积等。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>【宜忌】阳虚体质和脾胃虚寒腹痛、泻泄者忌用。<SPAN lang=EN-US><o:p></o:p></SPAN></FONT></SPAN></P><P style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 38pt; mso-char-indent-count: 1.5"><FONT color=#ee1111><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312">蛤蜊不仅味道鲜美，而且它的营养也比较全面，实属物美价廉的海产品。它含有蛋白质、脂肪、碳水化合物、铁、钙、磷、碘、维生素、氨基酸和牛磺酸等多种成分，是一种低热能、高蛋白，能防治中老年人慢性病的理想食品。</SPAN><SPAN lang=EN-US style="FONT-SIZE: 16pt; COLOR: blue; mso-fareast-font-family: 楷体_GB2312; mso-ascii-font-family: 楷体_GB2312"><FONT face=宋体> </FONT></SPAN></FONT><SPAN lang=EN-US style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><BR><SPAN style="mso-spacerun: yes"><FONT color=#ee1111> </FONT></SPAN></SPAN><FONT color=#ee1111><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312">蛤蜊味咸寒，具有滋阴润燥、利尿消肿、软坚散结作用。《本草经疏》中记载：<SPAN lang=EN-US>"</SPAN>蛤蜊其性滋润而助津液，故能润五脏、止消渴，开胃也。咸能入血软坚，故主妇人血块及老癖为寒热也。<SPAN lang=EN-US>"</SPAN>现在除这种传统用法外，还对蛤蜊组织进行化学提取，提取物称为蛤素。动物实验证明，蛤蜊对小鼠的肉瘤和腹水瘤都有抑制作用和缓解作用。</SPAN><SPAN lang=EN-US style="FONT-SIZE: 16pt; COLOR: blue; mso-fareast-font-family: 楷体_GB2312; mso-ascii-font-family: 楷体_GB2312"><FONT face=宋体> </FONT></SPAN></FONT><SPAN lang=EN-US style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><BR><SPAN style="mso-spacerun: yes"><FONT color=#ee1111> </FONT></SPAN></SPAN><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><FONT color=#ee1111>现代医学认为，蛤蜊肉炖熟食用，一日三次可治糖尿病；蛤蜊肉和韭菜经常食用，可治疗阴虚所致的口渴、干咳、心烦、手足心热等症。常食蛤蜊对甲状腺肿大、黄疽、小便不畅、腹胀等症也有疗效。</FONT><SPAN lang=EN-US><BR><FONT color=#ee1111>(</FONT></SPAN><FONT color=#ee1111>《本草经集注》</FONT><FONT color=#ee1111><SPAN lang=EN-US>)<BR></SPAN>【异名】吹潮<SPAN lang=EN-US>(</SPAN>《动物学大辞典》<SPAN lang=EN-US>)</SPAN>，沙蛤、沙蜊<SPAN lang=EN-US>(</SPAN>《泉州本草》<SPAN lang=EN-US>)</SPAN>。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>【来源】为蛤蜊科动物四角蛤蜊或其他种蛤蜊的肉。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>【动物形态】四角蛤蜊</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>贝壳<SPAN lang=EN-US>2</SPAN>片，坚厚，略呈四角形。壳长<SPAN lang=EN-US>36</SPAN>～<SPAN lang=EN-US>48</SPAN>毫米，高<SPAN lang=EN-US>34</SPAN>～<SPAN lang=EN-US>46</SPAN>毫米，宽度约当高的<SPAN lang=EN-US>4/5</SPAN>。左右两壳相等。壳顶尖，略向前屈，位于贝壳背缘中部稍向前端。壳面中部膨胀，向前、后及近腹缘急遽收缩，致前、后缘多少形成肋状，小月面和</FONT></SPAN><FONT color=#ee1111><SPAN style="FONT-SIZE: 16pt; COLOR: blue; mso-ascii-font-family: 楷体_GB2312"><FONT face=宋体>楯</FONT></SPAN><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312; mso-hansi-font-family: 华文新魏; mso-bidi-font-family: 华文新魏">面心脏形。壳面生长纹明显粗大，形成凹凸不平的同心环纹。贝壳具壳皮，顶部白色或淡紫色，近腹面为黄褐色，腹面边缘常有一极狭的黑色环带。贝壳内面灰白色。铰合部宽大。左壳具</SPAN><SPAN lang=EN-US style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312">1</SPAN></FONT><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><FONT color=#ee1111>个分叉的主齿；右壳有<SPAN lang=EN-US>2</SPAN>个排列成八字形的主齿；侧齿发达，均成片状。外韧带小，淡黄色，内韧带极发达，黄褐色。外套痕清楚，接近腹缘，外套窦不甚深，末端钝圆。前闭壳肌痕稍小，呈卵圆形，后闭壳矶痕稍大，近四形。外套膜边缘双层，内缘有分枝的小触手。水管为黄白色，末端具触手。足部发达，侧扁，呈斧状。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>生活于浅海泥沙滩中，我国沿海均有分布。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>本动物贝壳制成的粉<SPAN lang=EN-US>(</SPAN>蛤蜗粉<SPAN lang=EN-US>)</SPAN>亦供药用，另详专条。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>【采集】全年均可捕捉。</FONT><SPAN lang=EN-US><BR></SPAN><FONT color=#ee1111>【化学成分】食部每<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><SPAN lang=EN-US>100</SPAN>克</st1:chmetcnv>含水分<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="80" UnitName="克"><SPAN lang=EN-US>80</SPAN>克</st1:chmetcnv>，蛋白质<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10.8" UnitName="克"><SPAN lang=EN-US>10.8</SPAN>克</st1:chmetcnv>，脂肪<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1.6" UnitName="克"><SPAN lang=EN-US>1.6</SPAN>克</st1:chmetcnv>，碳水化物<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="4.6" UnitName="克"><SPAN lang=EN-US>4.6</SPAN>克</st1:chmetcnv>，灰分<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="3" UnitName="克"><SPAN lang=EN-US>3</SPAN>克</st1:chmetcnv>，钙<SPAN lang=EN-US>37</SPAN>毫克，磷<SPAN lang=EN-US>82</SPAN>毫克；铁<SPAN lang=EN-US>14.2</SPAN>毫克，维生素<SPAN lang=EN-US>A400</SPAN>国际单位，硫胺素<SPAN lang=EN-US>0.03</SPAN>毫克，核黄素<SPAN lang=EN-US>0.15</SPAN>毫克，尼克酸<SPAN lang=EN-US>1.7</SPAN>毫克；每公斤干蛤含碘<SPAN lang=EN-US>2400</SPAN>微克。又食部每<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><SPAN lang=EN-US>100</SPAN>克</st1:chmetcnv>含抗坏血酸<SPAN lang=EN-US>5</SPAN>毫克。</FONT></SPAN></P><P style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 38pt; mso-char-indent-count: 1.5"><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"></SPAN><FONT color=#ee1111><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312"><FONT color=#e61a1a>为了吃上一道丰美的蛤蜊佳肴，现推荐</FONT></SPAN></FONT><SPAN style="FONT-SIZE: 16pt; COLOR: blue; FONT-FAMILY: 楷体_GB2312; mso-hansi-font-family: 宋体; mso-bidi-font-family: 宋体; mso-font-kerning: 0pt; mso-bidi-font-weight: bold"><FONT color=#ee1111>蛤蜊做法汇总，请尝试：</FONT></SPAN></P></FONT></SPAN> <FONT face=隶书 color=#e61a1a size=6>4. 懒人菜--蛤蜊丝瓜 <BR>材料：丝瓜一根，蛤蜊150克，嫩姜1小块，铝箔纸（10厘米×12厘米）12张，酒1大匙，盐半大匙。<BR>做法：<BR>1).丝瓜去皮，先切小段再切粗条，拌入半大匙盐，在大容器内充分拌匀； <BR>2).嫩姜切丝，在一张铝箔纸上先放4条丝瓜，再放2个蛤蜊和少许姜丝后，浇点酒； <BR>3).将铝箔纸折成长方形纸包状，放入烤箱，以200℃火力烤10分钟，取出后打开纸包即可食用。 <BR>懒人妙招： <BR>a．用铝箔纸当容器，既方便又省事，用完就扔，不必洗碗盘； <BR>b．可以事先做好纸包，吃的时候再烤，这样可快速完成； <BR>c．切勿将铝箔纸包放入微波炉中烤。 <BR></FONT> <P class=MsoNormal style="MARGIN: 15pt 0cm 7.5pt; TEXT-INDENT: 27.05pt; LINE-HEIGHT: 36pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-char-indent-count: 1.5; mso-outline-level: 4" align=left><B style="mso-bidi-font-weight: normal"><SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">5. </SPAN></B><B style="mso-bidi-font-weight: normal"><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">萝卜蛤蜊汤 <SPAN lang=EN-US><BR></SPAN>原料：白萝卜<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="150" UnitName="克"><SPAN lang=EN-US>150</SPAN>克</st1:chmetcnv> ；蛤蜊<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="200" UnitName="克"><SPAN lang=EN-US>200</SPAN>克</st1:chmetcnv> ；萝卜缨<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="50" UnitName="克"><SPAN lang=EN-US>50</SPAN>克</st1:chmetcnv> ；高汤<SPAN lang=EN-US>1</SPAN>杯<SPAN lang=EN-US> <BR></SPAN>辅料：药材（决明子<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="50" UnitName="克"><SPAN lang=EN-US>50</SPAN>克</st1:chmetcnv>；杏仁<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="3" UnitName="克"><SPAN lang=EN-US>3</SPAN>克</st1:chmetcnv>；调味料；盐<SPAN lang=EN-US>1/3</SPAN>茶匙）<SPAN lang=EN-US> <BR></SPAN>做法：<SPAN lang=EN-US><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN></SPAN></B></P><B style="mso-bidi-font-weight: normal"><SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA">1.</SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA">白萝卜削皮，洗净、切片；蛤蜊放入盐水中，吐沙干净；萝卜缨洗净；药材装入滤纸袋。 <SPAN lang=EN-US><BR>2.</SPAN>白萝卜、蛤蜊放入锅中，加入高汤、滤纸袋及水盖满材料。<SPAN lang=EN-US> <BR>3.</SPAN>炖煮<SPAN lang=EN-US>10</SPAN>分钟，加入盐、萝卜缨拌匀即可食用。 </SPAN></B> <SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#dd2222>6</FONT></STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#dd2222>、萝卜蛤蜊汤</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR>1.</SPAN>萝卜缨不需要煮熟，通便效果更好。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR>2.</SPAN>决明子要用滤纸袋包好，汤汁才不会混浊。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>特色：</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>萝卜蛤蜊汤有通便清肠的功效，如果便秘严重可加重萝卜缨及决明子的用量<SPAN lang=EN-US>(</SPAN>可用<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><SPAN lang=EN-US>100</SPAN>克</st1:chmetcnv><SPAN lang=EN-US>)</SPAN>。</FONT></STRONG><SPAN lang=EN-US><BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break"></SPAN></SPAN> <SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG>7. </STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG>抗压舒眠蛤蜊汤 </STRONG><SPAN lang=EN-US><BR></SPAN><STRONG>玉竹<SPAN lang=EN-US> 8</SPAN>钱 <SPAN lang=EN-US>;</SPAN>百合<SPAN lang=EN-US> 8</SPAN>钱<SPAN lang=EN-US>;</SPAN>蛤蜊<SPAN lang=EN-US> 300</SPAN>公克<SPAN lang=EN-US>;</SPAN>米酒<SPAN lang=EN-US> 1/2</SPAN>大匙盐<SPAN lang=EN-US>;1/2</SPAN>小匙 </STRONG><SPAN lang=EN-US><BR><STRONG>(1)</STRONG></SPAN><STRONG>玉竹、百合用水冲洗干净，蛤蜊泡盐水吐沙备用。</STRONG><STRONG><SPAN lang=EN-US> <BR>(2)</SPAN>将<SPAN lang=EN-US>500cc</SPAN>的水注入锅中，放入玉竹、百合用大火煮开再转小火煮<SPAN lang=EN-US>1</SPAN>小时，放人蛤蜊转大火煮开至蛤蜊壳打开即可。</STRONG><STRONG><SPAN lang=EN-US> <BR>(3)</SPAN>加入米酒即可熄火食用。</STRONG><SPAN lang=EN-US><STRONG> </STRONG><BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break"></SPAN></SPAN> <SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#dd2222>8. </FONT></STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#dd2222>上汤蛤蜊 </FONT></STRONG><SPAN lang=EN-US><BR></SPAN><STRONG><FONT color=#dd2222>原料：</FONT></STRONG><SPAN lang=EN-US><BR></SPAN><STRONG><FONT color=#dd2222>材料：蛤蜊<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="600" UnitName="克"><SPAN lang=EN-US>600</SPAN>克</st1:chmetcnv>，榨菜丝<SPAN lang=EN-US>1</SPAN>大匙，火腿丝<SPAN lang=EN-US>1</SPAN>大匙，葱<SPAN lang=EN-US>2</SPAN>根，辣椒<SPAN lang=EN-US>1/2</SPAN>条，油条<SPAN lang=EN-US>1</SPAN>根，香菜<SPAN lang=EN-US>1</SPAN>小把，陈皮<SPAN lang=EN-US>1</SPAN>小匙。调味料：（<SPAN lang=EN-US>A</SPAN>）米酒<SPAN lang=EN-US>1</SPAN>小匙，虾油<SPAN lang=EN-US>1/2</SPAN>小匙。（<SPAN lang=EN-US>B</SPAN>）鸡精<SPAN lang=EN-US>1/2</SPAN>小匙。胡椒粉<SPAN lang=EN-US>1/4</SPAN>小匙。盐少许。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>制法</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US>: <BR></SPAN>（<SPAN lang=EN-US>1</SPAN>）蛤蜊吐沙洗干净，葱切段，辣椒切斜片，油条切段，香菜切段备用。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>（<SPAN lang=EN-US>2</SPAN>）陈皮以热水浸泡，使味道溢出。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>（<SPAN lang=EN-US>3</SPAN>）炒锅烧热入油<SPAN lang=EN-US>2</SPAN>大匙，炒香葱段，辣椒片，火腿丝，榨菜丝，加入<SPAN lang=EN-US>A</SPAN>料及陈皮（带汁），加适量水，再放入蛤蜊煮至沸，加入<SPAN lang=EN-US>B</SPAN>料，撕上油条，香菜，即可起锅。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>小窍门</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US>: <BR></SPAN>一般将蛤蜊浸泡再水中，并于水中加盐，放置半天即能将沙泥吐净，如果家中有生锈的铁钉，将其泡入水中，吐沙效果更加。</FONT> </STRONG></SPAN> <SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#d52b2b>11. </FONT></STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#d52b2b>蛤蜊炖蛋 </FONT></STRONG><SPAN lang=EN-US><BR></SPAN><STRONG><FONT color=#d52b2b>主料：蛤蜊</FONT></STRONG><STRONG><FONT color=#d52b2b><SPAN lang=EN-US> <BR></SPAN>辅料：鸡蛋、葱花</FONT></STRONG><STRONG><FONT color=#d52b2b><SPAN lang=EN-US> <BR></SPAN>调料：盐、鸡精、糖、料酒</FONT></STRONG><STRONG><FONT color=#d52b2b><SPAN lang=EN-US> <BR></SPAN>操作：</FONT></STRONG><STRONG><FONT color=#d52b2b><SPAN lang=EN-US> <BR>1)</SPAN>、鸡蛋打散，加温水，加盐、鸡精、糖、料酒，打匀，放入碗中；</FONT></STRONG><STRONG><FONT color=#d52b2b><SPAN lang=EN-US> <BR>2)</SPAN>、将蛤蜊经开水略烫，待开口后，取出蛤蜊肉，放入碗中，与鸡蛋上笼蒸<SPAN lang=EN-US>10</SPAN>分钟左右，撒上葱花即可。</FONT></STRONG><SPAN lang=EN-US><FONT color=#d52b2b><STRONG> </STRONG><BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break"></FONT></SPAN></SPAN> <SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#dd2222>12. </FONT></STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#dd2222>蛤蜊蛋汤 </FONT></STRONG><SPAN lang=EN-US><BR><STRONG><FONT color=#dd2222>a. </FONT></STRONG></SPAN><STRONG><FONT color=#dd2222>原料</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US>: <BR></SPAN>蛤蜊<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="500" UnitName="克"><SPAN lang=EN-US>500</SPAN>克</st1:chmetcnv> 鸡蛋<SPAN lang=EN-US>2</SPAN>只 木耳少许 笋片<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="25" UnitName="克"><SPAN lang=EN-US>25</SPAN>克</st1:chmetcnv></FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>食盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2.5" UnitName="克"><SPAN lang=EN-US>2.5</SPAN>克</st1:chmetcnv> 味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><SPAN lang=EN-US>1</SPAN>克</st1:chmetcnv></FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>黄酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="15" UnitName="克"><SPAN lang=EN-US>15</SPAN>克</st1:chmetcnv></FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>制法</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US>: <BR></SPAN>（<SPAN lang=EN-US>1</SPAN>）炒锅置旺火上，放入清水<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="750" UnitName="克"><SPAN lang=EN-US>750</SPAN>克</st1:chmetcnv>烧滚，投入蛤蜊，滚至壳张开，用漏勺把蛤蜊捞出，水倒入碗内，片刻后将上面清水，滗入另一只碗中待用，然后挖出蛤蜊肉。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>（<SPAN lang=EN-US>2</SPAN>）蛤蜊水倒入锅中，加入笋片、木耳、盐、味精和黄酒，烧至沸滚，放入蛤蜊肉，端起蛋碗四面均匀地淋入，一经凝结即用手勺轻轻推几下出锅，先把蛋捞出，将汤倒入碗中后再放入蛋。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>特点<SPAN lang=EN-US>: </SPAN>汤清、鲜，蛋浮于汤上不碎散，嫩，蛤蜊去净泥沙。</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR>b. </SPAN>蛤蜊蛋羹 </FONT></STRONG><SPAN lang=EN-US><BR></SPAN><STRONG><FONT color=#dd2222>原料</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US>: <BR></SPAN>蛤蜊 鸡蛋 胡萝卜 红椒 食盐</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>鸡精</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR>c. </SPAN>油条蛤蜊羹 </FONT></STRONG><SPAN lang=EN-US><BR></SPAN><STRONG><FONT color=#dd2222>做法与<SPAN lang=EN-US>b</SPAN>大同小异，自己发挥吧。</FONT></STRONG><SPAN lang=EN-US><BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break"></SPAN></SPAN> <SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#ee1111>1. </FONT></STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#ee1111>蛤 蜊 氽 鲫 鱼 </FONT></STRONG><SPAN lang=EN-US><BR></SPAN><STRONG><FONT color=#ee1111>制法：</FONT></STRONG><STRONG><FONT color=#ee1111><SPAN lang=EN-US> <BR>1.</SPAN>在鲫鱼背脊肉丰厚处，从头到尾两面各直欹<SPAN lang=EN-US>1</SPAN>刀，刀深至骨。</FONT></STRONG><STRONG><FONT color=#ee1111><SPAN lang=EN-US> <BR>2.</SPAN>炒锅置旺火上烧热，用油划锅后，下猪油至<SPAN lang=EN-US>110</SPAN>度左右时，将鱼在沸水中稍烫，即放入锅略煎，迅速翻身，加入绍酒、葱结、姜块、奶汤，盖好锅盖，在旺火烧<SPAN lang=EN-US>5</SPAN>分钟左右，取出鱼，装入品锅，汤汁用细筛过滤后倒入品锅。</FONT></STRONG><STRONG><FONT color=#ee1111><SPAN lang=EN-US> <BR>3.</SPAN>在烧鱼的同时，将洗净的蛤蜊用开水烫至外壳略开，去掉泥衣，放在鱼的两边，围上熟绿蔬菜，淋上鸡油即成。上桌时带姜末醋<SPAN lang=EN-US>1</SPAN>碟。</FONT></STRONG><STRONG><FONT color=#ee1111><SPAN lang=EN-US> <BR></SPAN>特点：此菜河、海鲜合一，汁浓白，肉鲜嫩，汤鲜味美，营养丰富，风味别致，是颇受食者珍爱的滋补佳品，为杭州的传统名菜。</FONT></STRONG><STRONG><FONT color=#ee1111><SPAN lang=EN-US> <BR></SPAN>原料：净鲫鱼<SPAN lang=EN-US> 1</SPAN>条 蛤蜊<SPAN lang=EN-US> 20</SPAN>只</FONT></STRONG><STRONG><FONT color=#ee1111><SPAN lang=EN-US> <BR></SPAN>绿蔬菜<SPAN lang=EN-US> <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="25" UnitName="克">25<SPAN lang=EN-US><SPAN lang=EN-US>克</SPAN></SPAN></st1:chmetcnv></SPAN> 姜块<SPAN lang=EN-US> 1</SPAN>块精盐<SPAN lang=EN-US> <st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克">2<SPAN lang=EN-US><SPAN lang=EN-US>克</SPAN></SPAN></st1:chmetcnv></SPAN> 味精<SPAN lang=EN-US> <st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克">5<SPAN lang=EN-US><SPAN lang=EN-US>克</SPAN></SPAN></st1:chmetcnv><SPAN lang=EN-US>姜末醋 1</SPAN></SPAN>碟葱结<SPAN lang=EN-US> <st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="25" UnitName="克">25<SPAN lang=EN-US><SPAN lang=EN-US>克</SPAN></SPAN></st1:chmetcnv></SPAN> 绍酒<SPAN lang=EN-US>25</SPAN>毫升熟鸡油<SPAN lang=EN-US> 10</SPAN>毫升熟猪油<SPAN lang=EN-US> 50</SPAN>毫升 奶汤<SPAN lang=EN-US> 1250</SPAN>毫升</FONT></STRONG><SPAN lang=EN-US><FONT color=#ee1111><STRONG> 即可。</STRONG><BR style="mso-special-character: line-break"></FONT></SPAN></SPAN> <P class=MsoNormal style="MARGIN: 15pt 0cm 7.5pt; LINE-HEIGHT: 36pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-outline-level: 4" align=left><B style="mso-bidi-font-weight: normal"><SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">3. </SPAN></B><B style="mso-bidi-font-weight: normal"><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">葱香蛤蜊<SPAN lang=EN-US> <BR></SPAN>喜欢吃蛤蜊，怎么吃也不厌，上次是辣炒，这次用葱油，变着花样的做<SPAN lang=EN-US>! <BR></SPAN>蛤蜊洗净，用黄酒腌一会儿，有助于贝壳肌的剥落 <SPAN lang=EN-US><BR></SPAN>用水焯过后排于盘内，蒸鱼豉油，盐，胡椒，少许蛤蜊汤调成汁<SPAN lang=EN-US><BR></SPAN>汁浇在蛤蜊上，覆上保鲜膜，放入微波炉高火加热<SPAN lang=EN-US>5</SPAN>分钟 <SPAN lang=EN-US><BR></SPAN>取出，撒上葱花，淋上热油即成。葱香四溢。<SPAN lang=EN-US><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN></SPAN></B></P> <SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG>9. </STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG>清茶蛤蜊汤 </STRONG><SPAN lang=EN-US><BR></SPAN><STRONG>原 料：</STRONG><STRONG><SPAN lang=EN-US> <BR></SPAN>主料：蛤蜊<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="600" UnitName="克"><SPAN lang=EN-US>600</SPAN>克</st1:chmetcnv>。配料：清茶<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><SPAN lang=EN-US>2</SPAN>克</st1:chmetcnv>，矿泉水<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="500" UnitName="克"><SPAN lang=EN-US>500</SPAN>克</st1:chmetcnv>。</STRONG><STRONG><SPAN lang=EN-US> <BR></SPAN>制法</STRONG><STRONG><SPAN lang=EN-US>: <BR></SPAN>（<SPAN lang=EN-US>1</SPAN>）将蛤蜊先泡水吐沙，<SPAN lang=EN-US>2</SPAN>小时后洗净备用。</STRONG><STRONG><SPAN lang=EN-US> <BR></SPAN>（<SPAN lang=EN-US>2</SPAN>）将矿泉水烧热，将清茶冲泡<SPAN lang=EN-US>1</SPAN>分钟，取出茶叶，将汤汁倒入沙锅中煮开，加入蛤蜊再煮开即可。</STRONG><SPAN lang=EN-US><STRONG> </STRONG><BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break"></SPAN></SPAN> <SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#dd2222>10. </FONT></STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#dd2222>酸菜蛤蜊汤 </FONT></STRONG><SPAN lang=EN-US><BR></SPAN><STRONG><FONT color=#dd2222>主料：酸菜、蛤蜊 调料：盐、天添鲜、干贝素、胡椒粉</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR></SPAN>操作：</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR>1</SPAN>、锅入油，放入酸菜煸炒后，加入干贝素、胡椒粉、盐，倒入蛤蜊，加料酒盖盖烧；</FONT></STRONG><STRONG><FONT color=#dd2222><SPAN lang=EN-US> <BR>2</SPAN>、烧开后，加点胡椒粉，再一次烧开后即可出锅。</FONT></STRONG></SPAN> <FONT color=#2b2bd5 size=5>13. 韭菜炒蛤蜊 <BR>a. 主料：蛤蜊500克，韭菜150克。<BR>配料：酱油15克，味精、料酒、精盐、大葱、生姜、大蒜、芝麻(焙好)、芝麻油各适量。 <BR>制法： <BR>(1)蛤蜊洗净，入锅炒至开门，去壳取肉，洗净。 <BR>(2)韭菜洗净，切段。大葱、大蒜、生姜去皮，洗净切成碎末。 <BR>(3)将芝麻油倒入锅内，烧至五成热时，投入大葱末、大蒜末、生姜末煸炒出香味，放入韭菜，翻炒几下，放入蛤蜊肉，翻炒后，加入酱油、味精、料酒、精盐等，稍炒后盛入盘中，撒上芝麻即成。 <BR>功效：此菜利于减肥，还可补充铁等微量元素，适合儿童食用、 <BR>b.另有一种粤菜做法，食疗效果： <BR>主 料： <BR>蛤蜊肉120克，韭菜60克。 <BR>做 法： <BR>将蛤蜊用热水冲烫，去壳取肉，拣出肉上污物，再以冷水洗净；起油锅下蛤蜊肉、韭菜及盐酱调料炒食，每日1-2次。 <BR>药用价值： <BR>主要治疗肺结核阴阳两虚型：咳呛咯血、骨蒸劳热、盗汗遗精、形体羸弱、气短自汗、面浮肢肿、食欲减少、大便溏，舌质红、少津、或舌淡体胖有齿痕，脉微细。 <BR></FONT> <P><FONT face=华文行楷 color=#c709f7 size=6>呵呵！我们的风斑竹成美食家了！</FONT></P> <FONT color=#e61a1a size=5>14. 芥汁蒸蛤蜊 <BR>【材料】 <BR>蛤蜊300克 <BR>调味料 <BR>芥末1大匙、酒小半碗 <BR>【作法】 <BR>1.芥末加少许酒拌匀，调至黏稠状。 <BR>2.盘内放入洗净的蛤蜊，注入清水和酒，将调好的芥末放在盘的一边。 <BR>3.将蛤蜊放入蒸笼蒸5分钟，待蛤蜊壳张开即可。 <BR>15. 温情暖冬------ 清蒸蛤蜊 <BR>原料：蛤蜊、姜、蒸鱼酱油 <BR>蛤蜊在开水中略氽，微微张口后马上捞出。 <BR>准备黄酒，小香葱切成末待用。<BR>蛤蜊放入盘中，撒上姜末，然后再倒入黄酒。<BR>开锅，大火放入其中，5分钟后取出。淋上少许蒸鱼酱油，撒上小香葱，搞定开吃！<BR></FONT> <FONT color=#1a42e6 size=7>15、</FONT><SPAN style="FONT-SIZE: 36pt; COLOR: red; FONT-FAMILY: 华文新魏; mso-hansi-font-family: 宋体; mso-bidi-font-family: 宋体; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG>蛤蜊制作面食。如面条、水饺。这就需要发挥你自己的制作水平和想象力了。</STRONG></SPAN> <P><SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#c43c3c></FONT></STRONG></SPAN> </P><P><SPAN lang=EN-US style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#c43c3c>2. </FONT></STRONG></SPAN><SPAN style="FONT-SIZE: 18pt; COLOR: blue; FONT-FAMILY: 华文仿宋; mso-bidi-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: ZH-CN; mso-bidi-language: AR-SA"><STRONG><FONT color=#c43c3c>辣炒蛤蜊</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR>(1)</SPAN>韩国辣酱蛤蜊 </FONT></STRONG><SPAN lang=EN-US><BR></SPAN><STRONG><FONT color=#c43c3c>主料：红岛蛤蜊</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR></SPAN>辅料：油、葱、姜、香菜、红辣椒。注意了，还有一味：韩国辣酱两汤勺（青岛生产，方形塑料盒包装，东泰佳世客有售），这是此菜作出新意的关键所在！</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR></SPAN>做法：<SPAN lang=EN-US>1.</SPAN>油炒红辣椒、姜、葱出香味，倒入蛤蜊，大火炒。<SPAN lang=EN-US>2.</SPAN>六成熟后，放入韩国辣酱和少许开水，炒熟加入香菜装盘即可。</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR></SPAN>要点：韩国辣酱不能开始放，否则容易粘锅；也不能最后放，否则味道不能完全浸入。</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR>(2) </SPAN>生抽辣蛤蜊</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR></SPAN>主辅料基本同上，惟一的不同是把韩国辣酱换成生抽。</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR></SPAN>做法：<SPAN lang=EN-US>1.</SPAN>同上。</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR>2.</SPAN>八成熟后点入开水，炒熟加入生抽、香菜装盘即可。</FONT></STRONG><STRONG><FONT color=#c43c3c><SPAN lang=EN-US> <BR></SPAN>要点：生抽一定要在出锅前加入</FONT></STRONG><SPAN lang=EN-US><FONT color=#c43c3c><STRONG> </STRONG><BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break"></P></FONT></SPAN></SPAN> 楼主，你搀死俺了，快做给我们吃呀 原文由 畅游大海 发表: <br><P><FONT face=华文行楷 color=#c709f7 size=6>呵呵！我们的风斑竹成美食家了！</FONT></P><STRONG><FONT color=#f70997 size=6>整个一个蛤蜊宴,你啥时候请客?</FONT></STRONG> 帆哥下次不许馋我啊
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