花雕醉虾 Drunken Shrimp

  • Prep Time
    20 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    118

花雕酒是中国黄酒的典型代表,也称为远年花雕酒。 相传古时候江浙地区的人都会自家酿黄酒,原是一般绍兴酒,经过多年贮存,就变成了陈酿美酒;花雕,以花之神韵,精心凋琢, 花雕酒这个名字的由来,据说是这酒的酒坛表面都会特地画上各种吉祥的彩绘,因此而得名。是花雕、或是绍兴,它们的功能不止是去腥、提升食材的生鲜,酒中成分更能与食材、温度产生变化,烹煮后可让日常料理更添风味、富有层次感,若论味道,花雕比绍兴酒更浓郁、更甘醇。花雕酒性柔和,富含蛋白质、多酚等物质,具有活血驱寒、强筋健骨等保健功能,对女性来说,是美颜好物。 蛋白质在女性身体中扮演着多项延缓老化的关键角色,在满足补给和口味的同时,姐妹们不妨在这炎炎夏日里,试试这蛋白质拉满的花雕冰镇醉虾。

食谱制作/摄影:米奇瓜

 

Ingredients

材料

Ingredients

香料汤汁材料

Broth Ingredients

    Directions

    Step 1

    预先将所有香料汤汁材料放入汤锅内,小火拌至冰糖融化;Preheat all the ingredients for the spice broth in a saucepan over low heat until the rock sugar melts.

    Step 2

    加入花雕酒,煮至滚后离火晾凉,沥出香料,保留话梅,加入柠檬片,放入雪柜;Add Shaoxing wine to the saucepan and bring to a boil. Remove from heat, let it cool, strain out the spices, reserve the dried plums, add lemon slices, and place in the refrigerator.

    Step 3

    将一锅纯淨水煮开,放入已处理好的虾、葱姜和2汤匙花雕,煮至熟后,捞起放入冰块水内;Bring a pot of water to a boil, add the prepared prawns, spring onions, ginger, and 2 tablespoons of Shaoxing wine. Cook until the prawns are done, then remove and place them in ice water.

    Step 4

    捞出作法3的虾,放入作法2的冷泡汤汁内,盖上盖子,放入雪柜冷藏2小时,即可取出享用。Remove the prawns from step 3, place them in the cold spiced broth from step 2, cover, and refrigerate for 2 hours before serving.

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