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金沙軟殼蟹



材料:

軟殼蟹3隻
鹹蛋黃4個
蔥2根

調味料:

太白粉1大匙
鹽1/8茶匙
雞粉1/4茶匙

作法:

 1.把鹹蛋黃放入蒸鍋中蒸約4分鐘至熟,取出後,用刀輾成泥狀;蔥切花備用。
 2.起一油鍋,熱油溫至約180℃,將軟殼蟹裹上乾太白粉下鍋(無須退冰及作任何處理),以大火慢炸約2分鐘至略呈金黃色時,即可撈起瀝乾油。
 3.另起一炒鍋,熱鍋後加入約3大匙沙拉油,轉小火將作法1的鹹蛋黃泥入鍋,再加入鹽及雞粉,用鍋鏟不停攪拌至蛋黃起泡且有香味後,加入作法2的軟殼蟹並加入蔥花翻炒均勻即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。