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备料:如右图三点蟹请老板稍为清洗内脏,将蟹壳打开,回家后再稍微冲洗干净、栗子与南瓜块放入电锅先行蒸软
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将姜片与蒜片铺在盘底
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再把三点蟹平放盘上,开盖于蟹肚中放入数片蒜片
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再放一块无盐奶油,洒些义大利香料
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盖上蟹壳
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加入适量的米酒,放入蒸锅中蒸煮至蟹变红即熟透..
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利用压碎器把蒸软南瓜及栗子压碎(不需压过碎,较有口感)
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另外南瓜浓汤备料:南瓜栗子泥、腰子贝、蒜片、无盐奶油、鲜奶油
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将奶油及蒜片爆香
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再放入腰子贝拌炒闷煮
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然后将南瓜栗子泥放入均匀搅拌略炒
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再放入少许的冷水(浓稀度是自己喜爱调整)滚煮,再放入适量鲜奶油稍滚
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加入义大利香料及适量盐巴搅拌,最后加些玉米水略芶芡
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将南瓜栗子浓汤盛盘准备
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另外蒸好的三点蟹,会有新鲜的汤汁(可以亦倒入南瓜农汤搅拌)
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将蒸好的蟹放在南瓜农汤上,并打开蟹壳淋些南瓜农汤于蟹身
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再把蟹壳盖上
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加一点点新鲜9层塔装饰...灯灯灯灯灯...来吧!一起享用美味秋蟹料理!