兩吃墨魚大烤 (圖)

文章來源: 霓娜 於 2005-08-31 17:43:33

墨魚是高膽固醇的東西,所以也不會常常買來吃.難得幾個月換個花樣吃一回也不算太過分唄.但就這樣還得先征求老公意見才行.這次買到冰凍的這種大墨魚,清理幹淨的.解凍後是這個樣子.

<img src="http://images.clarkcolor.com/344856%3A723232%7Ffp64%3Dot%3E2353%3D768%3D566%3DXROQDF%3E2323%3A623%3B7462ot1lsi" border= 0 >

用到的調味料就這兩樣.

墨魚肉厚又瓷實不容易進味,所以我用蒜鹽醃墨魚過夜使入味.次日用叉燒醬兌水再醃2個小時.

<img src="http://images.clarkcolor.com/344856%3A723232%7Ffp54%3Dot%3E2353%3D768%3D566%3DXROQDF%3E2323%3A623%3B7467ot1lsi" border= 0 >

然後連湯帶水放到鍋裏燒開轉小火燒到墨魚熟(過程會出水),再大火收幹即可.

<img src="http://images.clarkcolor.com/344856%3A723232%7Ffp3%3B%3Dot%3E2353%3D768%3D566%3DXROQDF%3E2323%3A623%3B624%3Aot1lsi" border= 0 >

墨魚肉頭厚,用刀片著切好看好吃.口感QQ的又軟糯蒜香帶點叉燒醬給出的甜味和色彩,非常喜歡,沒有白白嚇折騰.^^

<img src="http://images.clarkcolor.com/344856%3A723232%7Ffp63%3Dot%3E2353%3D768%3D566%3DXROQDF%3E2323%3A623%3B7469ot1lsi" border= 0 >

切下來的邊邊和頭須之類的,用糖:醋=1:1加點香油香菜涼拌.都是佐酒的好菜.

<img src="http://images.clarkcolor.com/344856%3A723232%7Ffp47%3Dot%3E2353%3D768%3D566%3DXROQDF%3E2323%3A623%3B6252ot1lsi" border= 0 >