田螺 酒酿田螺

田螺

<P>田螺属于河鲜，江南民间有“清明螺赛似鹅”的说法，春天的田螺，特别肥壮、鲜嫩，有清热、利尿、明目之功能，我们就在家里做着吃。 　　买来田螺1.5公斤，洗净后用水养起来，上面浇几滴麻油，让田螺闻到香味后伸出头来吐出污秽之物。过几个小时可以换次水，看到那些粘嗒嗒的东西和小螺蛳被它不断吐出来，不由夸它一句：乖。最好两天以后才吃，不要急，那几天你就当它宠物好了。
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" f* L( c  F$ c  m1 H; O) x1 ^height="279"></embed></OBJECT></TD></TR></TABLE>　田螺洗净，尾部不用剪，放入锅中，水盖没，放几块生姜，烧开后加料酒，然后改小火焖。田螺的头部像一个坚韧的吸盘，质量很结实，焖烂它不是一件容易的事情。以往我像炒螺蛳似地先炒后调味再焖，时间需要很久，且田螺肉仍不够酥软。先焖再调料这个办法是卖田螺的女人教的，她反问，咸汤焖不烂肉这你不懂吗？烧肉烧鸡汤不都这样吗？田螺焖两三个小时后，熄火，为了入味，将田螺壳稍稍敲碎。起油锅，爆香葱白和姜，放田螺下去翻炒，注入老抽酱油，放入茴香，再入砂锅焖。 　　砂锅盖“噗噗”地响，小时候在街上闲荡时闻到的味道在厨房里飘出来了，这个菜与其说菜，还不如说是点心贴切，下酒也佳。此时再放入老干妈辣豆豉，使辣和咸香渗透入田螺当中。糟香田螺是应该放糟的，但是现在糟坊不知跑哪去了，无奈之中突然想到用酒酿代替糟，酒酿是甜的，正好不用放糖。果然，放入几调羹酒酿后，砂锅里的汤更醇香了，用大火将汤稍稍收干。未到餐点，几个人都抽着鼻子垂涎欲滴，索性就开吃。 　　挑出螺头，咬下去酥软中带着筋道，咸、鲜、辣恰到好处，螺尾上黑黑的肠子和一些孕育中的小螺蛳是不能吃的</P>
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[此贴子已经被作者于2006-2-26 10:02:44编辑过]

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京北三剑客

<P>再来个沙发！</P>

犀牛

楼主对田螺情有独中[em01]

密云空灵

我爱吃田螺，，好啊

钓774十9

[em17]

滋水枪

<p>学习了!</p><p>学习了!</p>

三级风

好 好 好 收藏了 来年就是这样作 谢谢 楼主[em27]

邕翁

再加上两种野香菜那更好.更香.[em01][em01][em02]