淘大廚藝坊:照燒京蔥蟹 (Fusion篇)

照燒京蔥蟹 材料： 蟹1斤2両(680克)、薑5片、紅蔥頭2粒(切片)、蒜蓉1湯匙、京蔥140克(5安士) 切斜厚片、紹酒1 湯匙、生油2湯匙 調味料： 淘大日式照燒汁23/4 湯匙、水6湯匙 芡汁料： 粟粉1/2茶匙、水1湯匙 做法： 1.蟹斬件備用。 2.燒熱油，爆香京蔥，盛起備用。 3.將薑片、蔥頭、蒜蓉炒香，加入蟹炒一會，贊酒，下調味料炒勻及煮滾，蓋上鑊蓋，煮約兩分鐘至熟，放下京蔥炒勻，埋芡煮滾，即可。 Crab with Beijing Green Onion in Teriyaki Sauce Ingredients: Crab 18tael (680g), Sliced Ginger 5 pcs, 2 small shallot (sliced), Minced garlic 1tbsp, Sliced Beijing green onion 140g (5oz), Shao xin wine 1tbsp, Cooking oil 2tbsps . Seasoning: Amoy Japanese Teriyaki Sauce 23/4 tbsps, Water 6tbsps. Sauce: Corn starch 1/2 tsp, Water 1tbsp. Method: 1.Cut the crab into pieces and set aside. 2.Heat up the pan with oil, stir in Beijing green onion, then dish up. 3.Stir in ginger slices, small shallot and minced garlic. Add the crab and saute it for a while. Sprinkle with wine. Then add in seasoning, stir well. Cover the pan for further 2 minutes until done. Toss in Beijing green onion and the sauce, stir well and serve.

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