材料 ：蟹黄，虾仁，牡蛎，豆腐，葱花。
调味料 ：酱油两大匙，海鲜高汤两大匙，滚油两大匙，糖半茶匙。
做法 ：嫩豆腐切方块， 每块中间挖一小洞；活螃蟹打理干净，取蟹黄；鲜虾去头壳，剔肠，背部划一刀；牡蛎洗净，抹干水份；将蟹黄，虾仁，牡蛎填入豆腐中间的洞里，摆盘。一锅水烧开，将镶豆腐摆进，隔水以旺火蒸5-6分钟后取出，倒掉余汁；所有调味料拌均，烧开后淋于镶豆腐上，撒上葱花即可。
鲜美嫩滑的菜式，清新可口！
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三鲜釀豆腐
2024-05-31 02:03:16
记得十年前刚来文学城私房时上过一道传统做法的“百花釀豆腐”，用的是肉糜，这次改用蟹膏，虾仁和牡蛎，味道更加鲜美。这道菜对海鲜的新鲜度要求很高。。。
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