文章来源: 霓娜 于 2005-08-31 17:43:33

墨鱼是高胆固醇的东西,所以也不会常常买来吃.难得几个月换个花样吃一回也不算太过分呗.但就这样还得先征求老公意见才行.这次买到冰冻的这种大墨鱼,清理干净的.解冻后是这个样子.

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

用到的调味料就这两样.

墨鱼肉厚又瓷实不容易进味,所以我用蒜盐腌墨鱼过夜使入味.次日用叉烧酱兑水再腌2个小时.

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

然后连汤带水放到锅里烧开转小火烧到墨鱼熟(过程会出水),再大火收干即可.

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

墨鱼肉头厚,用刀片着切好看好吃.口感QQ的又软糯蒜香带点叉烧酱给出的甜味和色彩,非常喜欢,没有白白吓折腾.^^

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

切下来的边边和头须之类的,用糖:醋=1:1加点香油香菜凉拌.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 >