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'''三色龙虾 ''' 三色龙虾是一道[[广东]]地区传统名菜,由[[广州]][[酒家]]特级厨师[[黄振华]]创制的,在第二届全国烹饪大赛和[[卢森堡]]90世界杯烹饪赛中获金牌,故又名"金牌龙虾"。"三色龙虾"采用生剥龙虾肉,运用[[粤菜]]特有的拉油炒法,配以[[红萝卜]]、笋、[[西芹]]、[[腰果]]等,炒出的[[龙虾]]肉嫩而爽脆,造型生动,色彩缤纷,色香味型俱备。 ==基本信息== 中文名称 三色龙虾 主要食材 龙虾,竹笋 [[File:三色龙虾.jpg|thumb|right|三色龙虾 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%89%E8%89%B2%E9%BE%99%E8%99%BE&step_word=&hs=0&pn=2&spn=0&di=38830&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=1857370870%2C3591145904&os=247961551%2C764328258&simid=4151738367%2C544572180&adpicid=0&lpn=0&ln=982&fr=&fmq=1596162908925_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fi2.chuimg.com%2Fbeda06e2889e11e6b87c0242ac110003_638w_640h.jpg%3FimageView2%2F2%2Fw%2F660%2Finterlace%2F1%2Fq%2F90&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3Bxtwvi7uwg2_z%26e3Bv54AzdH3F6jvtrjAzdH3F8aanllamcAzdH3F%3Ffpjrf-1jpwts%3D9&gsm=3&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%89%E8%89%B2%E9%BE%99%E8%99%BE&step_word=&hs=0&pn=2&spn=0&di=38830&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=1857370870%2C3591145904&os=247961551%2C764328258&simid=4151738367%2C544572180&adpicid=0&lpn=0&ln=982&fr=&fmq=1596162908925_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fi2.chuimg.com%2Fbeda06e2889e11e6b87c0242ac110003_638w_640h.jpg%3FimageView2%2F2%2Fw%2F660%2Finterlace%2F1%2Fq%2F90&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3Bxtwvi7uwg2_z%26e3Bv54AzdH3F6jvtrjAzdH3F8aanllamcAzdH3F%3Ffpjrf-1jpwts%3D9&gsm=3&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自于百度图片] ]] 分类 粤菜 口味 鲜,嫩 ==特点== [[龙虾]]是珍贵的海产品之一,按此法烹制风味极佳。味鲜,松脆,爽嫩,色泽鲜艳,是近年新创的菜式。 ==原料== 龙虾800克、笋肉100克、腰果仁150克、芹菜50克、甘笋50克、西兰花300克、上汤、精盐、白糟、味精、花生油、姜片、绍酒、芝麻油、干淀粉、芜茜各适量。制法 1、鲜龙虾用竹签于尾部插入至肛门处放尿,再在头部插入使其至死,放入冰箱冷冻,取出解冻,把龙虾肉整条从肚部取出,切成两半后,再切成粗粒,头、尾留用。 2、将腰果仁用油炸至松脆;龙虾头、尾滚熟,摆在盘的两端,把炒好的西兰花围上,砌成龙虾形。 3、用上汤、精盐、味精、白糖、淀粉调成碗荧,将笋粒、甘笋粒、芹菜粒等加盐滚过; 4、烧锅下油,把龙虾过油至仅熟,取出沥去油,再下姜片及全部原料(腰果仁除外),溅绍酒,下碗芡炒匀后再放入腰果仁,加包尾油炒匀,倒入由西兰花围的中间便成 <ref>[http://www.xuexila.com/jiankang/shipu/3239262.html 三色龙虾] </ref> ==介绍== [[File:三色龙虾2.jpg|thumb|right|三色龙虾2 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%89%E8%89%B2%E9%BE%99%E8%99%BE&step_word=&hs=0&pn=4&spn=0&di=660&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=1825888323%2C1989698491&os=1367105549%2C576238174&simid=3380036687%2C159053231&adpicid=0&lpn=0&ln=982&fr=&fmq=1596162908925_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fa3.att.hudong.com%2F85%2F86%2F05300000178518127727868887281.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3F2657r_z%26e3Bkwthj_z%26e3Bv54AzdH3FfitbbbAzdH3F15vAzdH3FRAosxZQi3jnMKjAEI_z%26e3Bip4s&gsm=5&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%89%E8%89%B2%E9%BE%99%E8%99%BE&step_word=&hs=0&pn=4&spn=0&di=660&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=1825888323%2C1989698491&os=1367105549%2C576238174&simid=3380036687%2C159053231&adpicid=0&lpn=0&ln=982&fr=&fmq=1596162908925_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fa3.att.hudong.com%2F85%2F86%2F05300000178518127727868887281.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3F2657r_z%26e3Bkwthj_z%26e3Bv54AzdH3FfitbbbAzdH3F15vAzdH3FRAosxZQi3jnMKjAEI_z%26e3Bip4s&gsm=5&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自于百度图片] ]] 原料:龙虾、笋肉、西芹菜、甘笋、[[西兰花]]、腰果仁、荽茜、姜片、精盐、味精、白糖、[[绍酒]]、湿粉、上汤、[[麻油]]、花生油适量。 制法:将龙虾用竹签在头部插入使其死,放入冰水中浸10分钟后,把龙虾肉整条从肚部取去,切成两半,再切成粗粒;用精盐、味精、蛋白、生粉等拌匀,头、尾留用。将鲜笋、甘笋、芹菜梗切成十字形。将腰果仁炸至松脆,将虾头、尾蒸熟,摆在盘的两端;烧镬下油,放入西兰花,二汤、盐、味精炒至熟,滤干水分,排放在盘四周,与虾头、尾砌成虾型。用上汤、味精、精盐、白糖、麻油、胡椒粉、湿粉调成碗芡。滚二汤、加精盐,将笋粒、甘笋粒、芹菜粒滚熟,取去滤干水分,烧镬下油至六成热,把龙虾肉泡油至准熟,倒出去油;下姜片及全部原料(腰果仁除外),溅绍酒,下碗芡炒匀后,再下腰果仁,加包尾油炒匀,盛在西兰花中间便成。 ==其他做法== 用料:龙虾800克、笋肉100克、腰果仁150克、芹菜50克、甘笋50克、西兰花300克、上汤、精盐、白糟、昧精、花生油、姜片、绍酒、芝麻油、干淀粉、芜茜各适量 [[File:三色龙虾1.jpg|thumb|right|三色龙虾1 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%89%E8%89%B2%E9%BE%99%E8%99%BE&step_word=&hs=0&pn=6&spn=0&di=450&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=2419825944%2C1134400664&os=1784468012%2C4188542868&simid=3515068703%2C305242368&adpicid=0&lpn=0&ln=982&fr=&fmq=1596162908925_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=15&oriquery=&objurl=http%3A%2F%2Fi3.meishichina.com%2Fattachment%2F2014%2F04%2F27%2F20140427092353832..jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3F4_z%26e3B4jtfitvitgw_z%26e3Bv54AzdH3FrwtAzdH3Fd8ad9aAzdH3F&gsm=7&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%89%E8%89%B2%E9%BE%99%E8%99%BE&step_word=&hs=0&pn=6&spn=0&di=450&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=2419825944%2C1134400664&os=1784468012%2C4188542868&simid=3515068703%2C305242368&adpicid=0&lpn=0&ln=982&fr=&fmq=1596162908925_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=15&oriquery=&objurl=http%3A%2F%2Fi3.meishichina.com%2Fattachment%2F2014%2F04%2F27%2F20140427092353832..jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3F4_z%26e3B4jtfitvitgw_z%26e3Bv54AzdH3FrwtAzdH3Fd8ad9aAzdH3F&gsm=7&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自于百度图片] ]] ===做法=== 1、鲜龙虾用竹签于尾部插入至肛门处放尿,再在头部插入使其至死,放人[[冰箱]]冷冻,取出解冻,把龙虾肉整条从肚部取出,切成两半后,再切成粗粒,头、尾留用。将鲜笋、甘笋、芹菜梗切成榄形。 2、将腰果仁用油炸至松脆;龙虾头、尾滚熟,摆在盘的两端,把炒好的西兰花围上,砌成龙虾形。用上汤、精盐、味精、白糖、淀粉调成碗荧,将笋粒、甘笋粒、芹菜粒等加盐滚过; 3、烧锅下油,把龙虾过油至仅熟,取出沥去油,再下姜片及全部原料、腰果仁除外,溅绍酒,下碗芡炒匀后再放人腰果仁,加包尾油炒匀,倒人由西兰花围的中间便成。 <ref>[https://baijiahao.baidu.com/s?id=1604431921994856077 三色龙虾] </ref> ==小贴士== 龙虾是珍贵的[[海产品]]之一,按此法烹制风味极佳。味鲜,松脆,爽嫩,色泽鲜艳,是近年新创的菜式。 ==参考文献== {{Reflist}} [[Category:餐飲業]] [[Category:427 飲食;烹飪]] [[Category:420 家政總論]]
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