香辣蟹的做法大全家常菜视频，香辣蟹的做法大全家常菜视频

孩子们指定要吃螃蟹肉炒饭，取蟹肉法看了就会，做法和蛋炒饭一样

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大海退潮了，赶海抓了好多螃蟹，回家做一份海鲜大杂烩！

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大厨分享香辣蟹的家常做法。香辣味美，肉质鲜嫩， *** 超简单

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螃蟹汤怎样煮又鲜又香？大厨分享酒店做法，鲜甜好喝

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螃蟹不要清蒸了，教你好吃新做法，上桌不到一分钟，连汁都不剩！

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9种香料熬酱，这香辣蟹回味悠长，撑起一家单品店

端午节一过

“六月黄”即将上市

鲜美肥腴的螃蟹

除了蒸制这种小清新吃法外

还能怎么烹调呢？

今天小微就给大家

介绍两道重口味做法

其中所用到的香辣酱

配方翔实、精准到克

是大厨调整了50多次的“更优版”

此酱用途多多

除螃蟹外

还能烹调其他小海鲜

香辣鲜美，醇正浓郁

炎夏推出还有 *** 客人食欲的效果

抓紧学起来吧~

李老爹香辣蟹

*** /杨林

餐厅/北京李老爹香辣蟹

这款螃蟹是“李老爹”的招牌菜，之所以桌桌必点，主要有以下三个原因：首先，用进口的面包蟹炒制，不仅个头大，而且蟹黄丰盈细腻、蟹肉鲜嫩厚实，炒后不缩不瘪，食客吃得更过瘾；其次，不同于普通香辣蟹先炸后炒的做法，“李老爹”将螃蟹先汆水再炒制，减少了油腻感，蟹肉更加饱满细嫩；最后，最重要的秘诀，自然是调整了50多次的蟹料配方，其中用到的所有香料，都是从重庆、四川等原产地运到北京的，以确保正宗品质和调味效果。除了主料，食客还可以选择藕片、平菇、海带、青笋、土豆片、金针菇与其一同炒制。

香辣蟹料 *** ：

1.郫县豆瓣酱7500克入绞肉机绞一遍，珠子泡椒5000克绞两遍；将香叶500克，茄香400克，八角250克，白蔻、桂皮各200克，草果、沙姜、灵草各150克，丁香25克磨成粉面状。

2.锅入菜籽油15斤烧至七成热，从锅边下入绞好的珠子泡椒酱，小火翻熬30分钟，下入豆瓣酱小火炒40分钟，再下姜末、蒜末各750克，汉源花椒250克，永川豆豉200克小火炒20分钟，下步骤1中的香料粉、美乐香辣酱4瓶、蚝油2瓶、老干妈豆豉辣酱2瓶，倒入白酒500克炒5分钟，关火后再翻动10分钟即成。

*** 流程：

1.面包蟹一只（约1.8斤）洗净，从蟹盖中间对剖，斩成3-5厘米见方的块，下入沸水锅中汆1分钟后捞出，再将青笋段、香芹段各200克下入锅中，汆水备用。

2.锅入色拉油120克烧至四成热，下蒜瓣、姜片、葱段各10克炸香，再下干红辣椒、汉源花椒各25克煸香，倒入香辣蟹料80克炒散，下面包蟹块、青笋、香芹，调入味精、鸡精各10克，白胡椒粉5克颠翻炒匀，起锅装盘后撒熟花生米50克即成。

*** 关键：

1.往锅中下入珠子泡椒酱时不能搅拌，否则热油飞溅易被烫伤；下完珠子泡椒酱后，需一直用小火并持续翻动防止煳锅；关火后需再翻动10分钟，否则锅底余热易使蟹料发黑变煳。

2.面包蟹汆水时需火大、水宽、时间短，否则蟹肉易烂、蟹黄易散。

3.汆水后的螃蟹会残留一定的水汽，入菜时一定要用大火快速炒干，这样面包蟹吃起来才会更香。

同行探讨：

杨建华：炒川式香辣酱，一般离不开香茅草，它回味绵长、香气悠远，此款蟹料中为何没有香茅草的身影？

杨林：重庆传统版的蟹料中的确加了香茅草，但我们发现，经过炒制后香茅草容易呈絮状飘在油中或者缠在螃蟹上，影响卖相，因此我们去掉了香茅草、增加茄香，并将以上香料科学配伍，也能保证成菜的回味和香气。

杨建华：炒蟹料时，我感觉香料总量偏大，实际出菜时会有药味过浓的问题吗？

杨林：不会，这是一款浓缩型香辣酱，每道菜仅使用80克，香度刚刚好。

杨建华：永川豆豉不需要打碎吗？

杨林：在炒制过程中蟹料会被不停地翻动，豆豉的颗粒也因受热而由大变小，有些就溶化在蟹料中了，所以无须打碎。

麻辣葱香香辣蟹

*** /王晶

餐厅/成都茂御酒店御珍轩中餐厅

选择每只重量约为50克的大闸蟹做成麻辣味，其成本更低，但相比一般肉蟹又多了鲜美，成菜香辣入味，十分诱人。

*** 流程：

1.取重约50克的大闸蟹6只宰杀治净，开壳去鳃，一斩为二，蟹壳和蟹块表面扑一层薄薄的生粉，分别下入五成热油炸至变色，捞出沥油待用。

2.干葱头150克、蒜瓣80克分别入五成热油炸至微黄、略带煳斑，捞出控干备用。

3.锅留底油烧热，下鲜青花椒10克、鲜红小米椒段15克炒香，调入香辣酱40克、丁点儿干锅酱30克、辣椒粉20克翻炒出香气，倒入炸蒜、炸干葱头和蟹块轻轻翻炒，添适量清水至稍微露出蟹块，下鸡精和味精各少许烧制3分钟，勾薄芡收浓汤汁，撒入青二荆条辣椒段50克轻翻，起锅淋花椒油、香油各适量，关火将干葱头和蒜瓣舀入砂煲底部，摆上蟹块，旁边盖蟹壳，撒香葱段。

炒锅添油烧热，下青花椒、小米椒、香辣酱、干锅酱等料炒香

4.锅入少许色拉油烧至六成热，起锅下干红辣椒段35克、干红花椒粒5克炸香，浇在蟹块上激香，撒少许白芝麻和香菜即可上桌。

*** 香辣酱：

菜籽油5000克烧至四成热，下老姜片150克、蒜瓣150克炸干水分捞出，倒入郫县豆瓣酱500克、糍粑辣椒200克、刀口辣椒150克小火翻炒出红油，放入香水鱼底料4袋（160克/袋）、泉水鸡底料4袋（300克/袋）搅匀熬10分钟，关火即成。

技术关键：

若要节省成本，也可使用成品香辣酱 *** 。

岳父下厨炒糖色，小伙14大闸蟹做香辣蟹，麻辣酥脆吃着过瘾

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平时做螃蟹都是蒸着吃，或者煮着吃，盐焗做法的螃蟹你有吃过吗？

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螃蟹这样做，鲜香美味，营养又好吃

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香辣螃蟹脚！底料十足！做法简单，辣的过瘾！喝点冰啤酒真过瘾！

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