深秋懶人料理:軟殼蟹麵疙瘩


秋天是吃蟹的季節,
對於很懶得拆蟹殼吃蟹肉的我來說,
軟殼蟹很方便,炸的香香酥酥又有蟹香和一點點蟹肉,
是一個解饞的選擇.

而有時候來不及做飯,
又想變換一種口味的時候,
我就會趕緊做個麵疙瘩,
這是史上最容易的一種主食料理,
因為不用發酵也不需要擀,
加水揉好用手掰就好了,
完全就是一個free style的完美呈現.

今天就來分享結合兩個食材的秋季料理,軟殼蟹麵疙瘩

面疙瘩

材料:蔬菜汁150g,中筋麵粉300g,鹽少許,油少許
作法:

  1. 選擇想要的蔬菜在鹽水裡煮熟或是川燙之後打成汁
  2. 將鹽和麵粉倒入調理盆中再倒水拌勻成麵團
  3. 取出麵團揉到表面光滑之後靜置10-20分鐘
  4. 滾水,將面疙瘩一片片撕下放鍋裡煮約五分鐘

材料:
軟殼蟹四個,海鮮,面疙瘩,南瓜泥(一點點),鮮奶油,玉米筍,綠色蔬菜
脆漿粉(麵包粉4/5杯,太白粉1/5杯,水1.5杯,沙拉油,少許泡打粉)
作法:

  1. 軟殼蟹解凍將水份吸乾淨,油鍋預熱,炸約兩分鐘起鍋
  2. 海鮮炒熟,玉米筍綠色蔬菜燙熟
  3. 面疙瘩與南瓜泥,鮮奶油翻炒
  4. 軟殼蟹進行二炸到酥脆起鍋瀝油
  5. 將軟殼蟹,海鮮,放在面疙瘩上,再以玉米筍,綠色蔬菜裝飾


香香脆脆太誘人!

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