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夏天就要酸爽 小編推薦最配夏日餐

2018-05-17 08:48來(lái)源：大洋網(wǎng)

　　咖喱海鮮鍋。廣報全媒體記者馬駿、黎慧瑩攝

進(jìn)入5月后,太陽(yáng)逐漸失去了往日的溫柔,或多或少有那么一點(diǎn)火辣辣的味道,而高溫與濕熱雙雙襲來(lái)總是讓人不甚自在,面對香艷美食頗有幾分難以提起胃口。不過(guò)色彩明快、酸酸辣辣的美食,這個(gè)時(shí)候倒是可以大顯身手啰。

酸辣

咖喱海鮮鍋

烹煮海鮮往往看似簡(jiǎn)單實(shí)卻難度不小,一旦拿捏不好分寸即可能柴而不鮮。

在東莞某國際大酒店,掌勺主廚將新鮮九節蝦去掉蝦腸洗凈,土豆切丁入油鍋香炸備用。熱鍋中放蔥蒜粒、洋蔥片和青紅椒片炒香,加入適量用雞肉與排骨熬就的高湯,倒入咖喱粉煮滾。依序滑入白貝、青口和九節蝦水燜煮去腥,待九成熟時(shí)分別撈起,以盡量保持海鮮的鮮嫩度。砂鍋底部平鋪一層炸好的土豆,分層碼上貝類(lèi)、青口等海鮮,再淋透上熬好的香濃咖喱汁,海鮮鍋即大功告成。入口酸酸辣辣十分刺激開(kāi)胃,輕而易舉激活味蕾。

酸甜

開(kāi)心果覆盆子泡芙

開(kāi)心果和覆盆子,就像一對情侶,相得益彰又各爭鋒芒。佛山羅浮宮索菲特酒店的甜品師傅,將兩者做成泡芙,酸酸甜甜最適合夏天。

將牛奶、水、糖、鹽、黃油倒進(jìn)鍋里加熱煮沸,逐次加入過(guò)篩的面粉、雞蛋,用打蛋器攪拌均勻。然后用裱花袋垂直烤盤(pán)擠出一個(gè)個(gè)小小的泡芙坯,將紅色泡芙酥皮覆蓋在表面,進(jìn)爐180℃烘烤30分鐘備用。然后是做覆盆子泡芙餡,將覆盆子果泥、淡奶油煮沸,倒入糖和蛋黃的混合物內,中火加熱至85℃后加入吉利丁片,迅速降溫至30℃,加入新鮮樹(shù)莓用均質(zhì)機混合攪勻,放入冰箱冷卻2小時(shí)后,再可擠入泡芙里。

[責任編輯：鄭媛]

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