材料A：
( g8 C2 i# y! r' i; ?# V- p公仔箱論壇鮮蟹/羔蟹......2只（洗淨、抹干、斬塊）公仔箱論壇9 `3 u! |9 I8 t) S
湘荷葉......1片（大，需浸泡一夜）
& {+ Y6 {! S" E$ G$ U7 [公仔箱論壇紫蘇......7片
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$ D( C' G7 S+ Rtvb now,tvbnow,bttvb材料B：5.39.217.76& }! F: z( v: }. @* T5 l
姜茸......1湯匙" c% G( G* }1 C( \: t0 l& q' A; k
蔥......3棵（切段）; L$ ]7 Z: ]+ i: @3 J% F
紹興酒......1湯匙
4 W: q1 g6 @6 X nTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。鹽......1茶匙tvb now,tvbnow,bttvb$ A- ]: p- x# w4 L, Y5 P7 u$ r
. C, f" D* a. {% @, V+ o( @3 w烹飪過程：
3 b3 `0 ]: j$ d0 u7 C! `公仔箱論壇01.將荷葉浸泡一夜，瀝干後，待用。（若要節省時間，亦可泡冷水1小時，再隔水，用小火蒸2小時，待冷後，即可使
, U: }1 n0 m5 ]# d/ k1 N/ e公仔箱論壇用。）02. 將所有的材料B與螃蟹一起拌均，待用。
+ U* O6 ?' d; j2 c2 H$ x& B03. 在盤底或蒸籠鋪上荷葉及數片紫蘇，放入螃蟹及剩餘的紫蘇，一起用大火蒸20分鐘，即可。
: z! R( X5 P6 S6 ~+ F0 [& U7 b7 f公仔箱論壇03.需要注意的是，在蒸的時候，要讓蟹肚腹朝上，這樣在蒸熟後，所有的湯汁才會流到螃蟹內，否則就會流出來，導致流失美味。公仔箱論壇, n2 D j' W; Q
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Ingredients A :TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。! g; ~/ x+ s# C- {) O# Y
2 fresh crabs, cleaned, patted dry, chopped into pieces公仔箱論壇6 L% }* T' A/ x- q, I" X' E
1 pc large lotus leaf, soaked overnight
, ]$ a( Q( z1 ~8 d( ]! vTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。7 pcs Purple Perilla leaves
. M1 P, r( I) f3 g7 K5.39.217.76
7 C7 @4 j( Z: A7 {! L) `TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。Ingredients B :
y" j2 ~6 r! @/ v/ t5 b1 tbsp pounded ginger公仔箱論壇6 @* a' v" [/ j+ k# E* R) k
3 stalks spring onions, sectioned. e5 ~4 p8 d( `4 P( ]5 g( i
1 tbsp Shao xing wine
" e$ ^; K9 d# k% @6 Z! N* G) Q& R+ r公仔箱論壇1 tsp salt
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Method :公仔箱論壇3 m, \( _& A3 }3 U* \( J
01. Soak lotus leaf overnight, drain well, leave aside. (To save time,soak it first in cold water for an hour, then steam over low heat for 2hours, leave it to cool for later use.)
6 U9 B) E6 R+ j5 ?; b. `02. Mix all ingredients B with crabs and stir well, set aside.7 b- b* T9 J6 ~$ \& O9 S. h
03. Place the lotus leaf and a few pieces of Purple Perilla leaves ontoa plate or food steamer, put in the crabs and all remaining PurplePerilla leaves, steam over high heat for 20 minutes and serveimmediately.
& `: Y; m8 l8 V) e0 i1 V& G" }tvb now,tvbnow,bttvb04. Please note that while steaming, the crab abdomen side must befaced up. In this way, when cooked, all stock and gravy will beretained inside the crab, or else the stock will flow out of the crabshell onto the plate. This dish will then lose its delicious taste andflavour.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 ]: t8 c4 ~* a. Q/ n3 X5 R$ H$ ]
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發表於 2008-1-10 10:34 PM
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