材料:
菠蘿一隻,切下上麵帶冠的一小部分,用小刀和小勺把內肉挖出,用鹽水浸泡; 大號鮮貝若幹,在沸水中焯一下撈出; 青椒、紅椒各半個,切小塊; 菠蘿汁,留待備用。 做法: 起個油鍋,先下青、紅椒炒炒,再下鮮貝和菠蘿塊炒勻,烹入少許料酒,適量鹽,加入菠蘿汁,大火加蓋略煮至汁基本收幹,起鍋,以挖空的菠蘿作容器,裝入做好的菠蘿鮮貝,將切下的部分蓋回,上桌。 ![Image hosting by TinyPic](http://tinypic.com/11w94t3.jpg)
![Image hosting by TinyPic](http://tinypic.com/11w9agl.jpg)
![Image hosting by TinyPic](http://tinypic.com/11w9b3d.jpg)
![Image hosting by TinyPic](http://tinypic.com/11w9atw.jpg)
![Image hosting by TinyPic](http://tinypic.com/11w9e06.jpg)
![Image hosting by TinyPic](http://tinypic.com/11w9beq.jpg)
哈,看上去仍然是原來的菠蘿,可是裏麵已經是調和後的豐豐富富!
![](http://i6.tinypic.com/11w9boj.jpg)
![Image hosting by TinyPic](http://tinypic.com/11w9i68.jpg)
這道菜色彩豐富,融合菠蘿的酸甜和鮮貝的鮮美,加之以菠蘿本身作容器,最大限度地保持了菠蘿的汁水,叫人垂涎欲滴呢!
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