唯美食不可负也·铁板生蚝

in #cn3 years ago

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胶东产冷水大生蚝,非这个时候为最好,一只大约手掌大小,用刀子仔细撬开。个个肚大饱满,鲜甜多汁。用胶东特有的铸铁平底锅,倒上些许花生油,什么作料也不放,生煎鲜蚝。待得两面煎至微微焦黄,立即出锅,这时候蚝的肚儿里还有满满的鲜美的汁水,什么作料也不用,配着生蚝天生的海水味,一整只放入口中,先是焦香溢满口腔,然后一口咬下,脆嫩多汁。蚝的汁水被浓缩,异常鲜美。
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原先是没有这种吃法的,通常就是炒鸡蛋或者是蒸。与南方的蚝烙不同,我们这里讲究水炒鸡蛋。炒出来的鸡蛋极嫩,蚝也嫩,极鲜。等以后得空,做一次发上来给大家看看。蒸,则是要火大快蒸。仿佛浓浓的蒸汽刚一将蚝裹住,微微开口,就端出锅来。肚子里还是半透明的,曰:半生不熟。这样的蚝才最受欢迎。

胶东人食蚝,吃的是本味。

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Hey @foodielifestyle, great post! I enjoyed your content. Keep up the good work! It's always nice to see good content here on Steemit! :)

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