材料A：
5 U5 h; _6 l' c% `鮮蟹/羔蟹......2只（洗淨、抹干、斬塊）' a8 p( p5 u, x8 O7 H* F
湘荷葉......1片（大，需浸泡一夜）tvb now,tvbnow,bttvb4 C# Z# s" A( _5 W8 a
紫蘇......7片8 ~2 w$ @% j; N* _
5.39.217.76+ v/ W8 f3 D+ }; t
材料B：
/ r$ H( W$ Q! M( |/ ?$ |7 Q" x5.39.217.76姜茸......1湯匙5.39.217.769 Y n2 X5 u8 H* G/ Z/ q |
蔥......3棵（切段）$ m3 C% z" I" F- q x
紹興酒......1湯匙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。5 b, t1 }) u. u) \) H! `3 ?
鹽......1茶匙# @/ K/ H8 _+ D: P/ \+ j& ^
9 R% y( O- z& `/ ?) `, Xtvb now,tvbnow,bttvb烹飪過程：tvb now,tvbnow,bttvb# M4 O. s# }* l) S$ v% n5 l7 \2 G
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$ ~; u5 \4 B* |( l+ p
用。）02. 將所有的材料B與螃蟹一起拌均，待用。
" S& y! ~% a( u公仔箱論壇03. 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。
* S# U, s' v# p ~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。
9 R( h/ x: S! R公仔箱論壇/ w4 [- d. r% v4 }: X3 J6 f2 u- U7 m- r
Ingredients A :
' Z% t1 B. i0 a7 P9 D2 fresh crabs, cleaned, patted dry, chopped into pieces
$ c# P K; l9 v# ~1 pc large lotus leaf, soaked overnight' c1 ~+ g, y5 \2 \9 R% Q8 j
7 pcs Purple Perilla leaves
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2 }4 O# J; Z* H5 M' r' n2 Htvb now,tvbnow,bttvbIngredients B :5.39.217.76+ z% S: J8 t1 B2 a4 h8 z) q
1 tbsp pounded ginger
2 f2 }) T: l! j* t' r& |/ K. ~/ H3 stalks spring onions, sectioned
' g" p% j+ P; x4 I3 a6 Z( z公仔箱論壇1 tbsp Shao xing wine e: `5 i6 [/ P
1 tsp salt
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9 K2 Y. j }) W. Z6 g5 ^5.39.217.76Method :8 I4 Y0 R d9 H4 l' z' {2 {) o3 D! x4 C
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.)
! J& f8 X- u$ y3 _2 t公仔箱論壇02. Mix all ingredients B with crabs and stir well, set aside.
: K4 a6 G/ L. n4 k( X8 P C' FTVBNOW 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。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.
* C$ O2 P$ o( [7 m5 d9 R公仔箱論壇04. 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.公仔箱論壇8 N/ I g2 d, Y1 H5 p
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發表於 2008-1-10 10:34 PM
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