爽口茄汁藕片

<H2>爽口茄汁藕片</H2>
: Y( g0 ?9 u2 ^8 o7 y1 g7 V4 w<DIV class=t_msgfont id=postmessage_17365798><FONT color=#0000ff>烹制材料(三人份)</FONT>　　材料：蓮藕(2節(jié)，450克)、蔥末(1湯匙)、蔥花(1湯匙)、姜末(1湯匙)<BR>　　調(diào)料：油(2湯匙)、生粉(1/2湯匙)、番茄醬(5湯匙)、鹽(1/3湯匙)、白糖(2湯匙)、雞粉(1/2湯匙)、<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u9999_u6CB9";KeyGate_ads.ShowGgAds(this,"_u9999_u6CB9",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=Bc4Gb_uLISOiMAYyg7APm6qilAvan-XWMnrCZCcCNtwHw5hcQARgBIKy8kQooFDgAULLfg4v-_____wFgncHbgcwFsgEPYmJzLjM2NnRpYW4ubmV0yAEB2gEtaHR0cDovL2Jicy4zNjZ0aWFuLm5ldC90aHJlYWQtOTEwMjY2LTEtMS5odG1sgAIBqQLocxODWp-DPsgC_KeJCKgDAegDeugD5gKIBAGQBAGYBAA&amp;num=1&amp;adurl=http://www.evlife.com.cn/Product/Index.aspx%3FCategorySysNo%3D1%26isDefault%3Dtrue&amp;client=ca-pub-1681215984289622");GgKwClickStat("香油","www.evlife.com.cn","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u9999_u6CB9"'>香油</B></NOBR>(1/3湯匙)<BR>
8 s( \2 C% w8 ]6 f* L4 r<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/2008910101444.jpg" onload="attachimg(this, 'load')" border=0></P>
0 s! |; E2 \1 M% {; ?! x<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/2008910101512.jpg" onload="attachimg(this, 'load')" border=0></P>　　1 鮮蓮藕洗凈去皮，切成薄片，放入清水中浸泡；將1/2湯匙生粉和3湯匙清水調(diào)勻，做成生粉水。<BR><BR>
<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/2008910101748.jpg" onload="attachimg(this, 'load')" border=0></P>　　2 燒熱2湯匙油，炒<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u9999_u8471";KeyGate_ads.ShowGgAds(this,"_u9999_u8471",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=BV7hE_uLISOiMAYyg7APm6qilAtyQp3fegeSdCcCNtwHg1AMQBBgEIKy8kQooFDgAUJP20IgFYJ3B24HMBbIBD2Jicy4zNjZ0aWFuLm5ldMgBAdoBLWh0dHA6Ly9iYnMuMzY2dGlhbi5uZXQvdGhyZWFkLTkxMDI2Ni0xLTEuaHRtbKkC6HMTg1qfgz7IAoSLygioAwHoA3roA-YCiAQBkAQBmAQA&amp;num=4&amp;adurl=http://tj.28.com/ws/jsh/index.htm%3FbannerID%3D63734%26kw%3D%25BC%25D1%25C9%25FA%25BB%25EE%26fz%3D932&amp;client=ca-pub-1681215984289622");GgKwClickStat("香蔥","28.com","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u9999_u8471"'>香蔥</B></NOBR>末和姜末，倒入蓮藕片拌炒1分鐘。 <BR>
. M/ m1 Z# L" {- A* T<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/200891010256.jpg" onload="attachimg(this, 'load')" border=0></P>　　3 注入1/2杯清水，與蓮藕一同炒勻，煮至沸騰。<BR><BR>
<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/2008910102527.jpg" onload="attachimg(this, 'load')" border=0></P>&nbsp; &nbsp; 4 加入5湯匙番茄醬、1/3湯匙鹽、2湯匙白糖、1/2湯匙雞粉和1/3湯匙香油炒勻入味。 <BR>
<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/2008910102546.jpg" onload="attachimg(this, 'load')" border=0></P>　　5 淋上生粉水勾芡，灑入蔥花，即可上碟。 <BR>
/ x( q' q# O) S% v; v; u<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/200891010265.jpg" onload="attachimg(this, 'load')" border=0></P><FONT color=blue>　　廚神貼士</FONT><BR>
. C* l% K; G! E: A2 D/ v<P align=center><FONT color=#0000ff><IMG alt="" src="http://www.scysw.com/tssp/pic/2008910102624.jpg" onload="attachimg(this, 'load')" border=0></FONT></P>　　1、蓮藕削皮切片后，很容易因<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u6C27_u5316";KeyGate_ads.ShowGgAds(this,"_u6C27_u5316",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=BXkvY_uLISOiMAYyg7APm6qilAvu94XDRm7DXBcCNtwHAmgwQChgKIKy8kQooFDgAUMHdqqL5_____wFgncHbgcwFsgEPYmJzLjM2NnRpYW4ubmV0yAEB2gEtaHR0cDovL2Jicy4zNjZ0aWFuLm5ldC90aHJlYWQtOTEwMjY2LTEtMS5odG1sqQLocxODWp-DPqgDAegDeugD5gKIBAGQBAGYBAA&amp;num=10&amp;adurl=http://www.sunsteen.cn&amp;client=ca-pub-1681215984289622");GgKwClickStat("氧化","www.sunsteen.cn","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u6C27_u5316"'>氧化</B></NOBR>而變黑，應(yīng)浸泡在清水中，烹調(diào)時(shí)撈起瀝干水便可。<BR>　　2、脆藕為淺白色，口感甜嫩多汁，有9個(gè)藕孔，孔眼偏大，以藕節(jié)處的“鸚哥頭”越小為最佳，可清炒、涼拌或油炸。<BR>　　3、脆藕本身鮮甜脆嫩，下鍋后不宜久炒，否則會失去爽脆清甜的口感。<BR>　　4、番茄醬的酸味較重，可用白糖來中和酸味，應(yīng)邊試味邊下調(diào)料，待成菜酸甜適口便停手。</DIV>