叉叉每日食谱——懒人菌汤火锅&蒸螃蟹
已经连着好多天没有吃大米饭了…每天都在玩不同的花样
做了两次酥饼后感觉身体被掏空也不怎么想做饭了…昨天上完课回家就打算用火锅底料煮点丸子和青菜什么的
家里的三袋火锅底料——海底捞, 呷哺呷哺, 重庆老孔的 一个比一个辣 不吃辣的朋友又要过来一块儿吃,于是用了她带来的小肥羊菌汤锅底
原来我们两个吃火锅是坐在厨房用小砂锅煮了慢慢涮的 昨天我本来的目的就是图方便 就一大锅煮了再盛出来
因为我们两个都是偏食草动物(肉我也爱!) 而且家里也没有那种涮火锅的肉片 所以蔬菜占了大部分
以下是清洗好的食材
蔬菜部分有上周六在亚超买的茼蒿 最后剩的一点圆生菜靠近菜心的部分 芦笋
除此之外还有生菜心和黄瓜片
***：黄瓜片用刨子刨片
丸子有牛筋丸和墨鱼丸 后来又加了鱼饼和鱼丸
还有腐皮和虾 实在没肉最后放了那个trader joe's买的五花肉切片
首先锅里加水和底料 水烧开后下丸子等肉类还有腐皮
丸子全部飘起来后盛出(怕锅里没地方煮蔬菜)
然后放芦笋 黄瓜 生菜心 茼蒿 圆生菜
***：因为圆生菜最容易烂所以我放在了最后
煮大概一分钟后盛出
最后浇上汤 完成✨
✨此方法适用于各种火锅底料 方便快捷
✨如果吃的比较多可以加土豆片/豆腐/火锅面等这个比较饱腹的食材
🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀
另外把剩下那只螃蟹也蒸了
先泡水让它吐十分钟泡泡(我觉得海蟹都挺干净的 冲一冲就好了 不过我还是泡了它会儿)
和它兄弟不同 这只还活着(他兄弟被我蒸的时候已经死翘翘了)
所以我只能直接把他扔到架了蒸架的锅里↓↓
大概两分钟后就全红透了
这时候把它翻个面 淋料酒 摆上姜片 继续蒸十五分钟
虽然是母蟹但是黄还是不怎么多 想吃大闸蟹啊_(:з)∠)_ 还想吃蟹膏
酱汁是一点点老抽+生抽+蚝油+醋+姜丝+葱+香油+辣椒油 味道非常好!!!!
***：辣椒油我用的螺蛳粉里剩下的 真的很辣
🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀
它挂掉的那只兄弟↓
秋天了该吃螃蟹呀😆
另外 虽然说海蟹和河蟹不同 死了也能吃 但是活的还是比较好吃的(对比结果)😁
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