查看完整版本: 辣拌血蛤

辣拌血蛤

这道下酒佳肴做过多次，百吃不厌。以前喜欢半生不熟带着血水的吃法，现在一切小心为上，烫熟了再拌上辣酱和辛香料，别有一番风味。
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材料 ：活血蛤适量，姜／蒜蓉，辣椒末，青蒜丝。
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调味料 ：川味红油一大匙，酱油一大匙，香醋半大匙，辣酱一大匙。
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做法 ：血蛤搓洗干净，蒸至开口。取肉用冰水泡洗干净，滤干，挤去水份。家所有材料和调味料一起拌均即可。
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