蟹子

 

 歐依西..經典的台灣下酒熱炒

 

 

辣椒蒜頭不能少

 

       

   九層塔是牽引的靈魂

 

 

螺肉要仔細清 洗

 

                          

                                         起鍋前拌入大量的九層塔

 

 

                                     

                                  連一向不太吃熱炒的我..都禁不住挾了好幾口

 

 

 

                           

                           今天好冷..我 窩著不出門..自告奮勇 我家的台客 出門買菜去.

                        

                            拎了一堆回來  ..有雞肉..有排骨.有梅花肉.有五花肉.有海吳郭 ..

                      

                            高麗菜.. 芥藍菜.洋蔥.青花菜.外加兩條白蘿蔔...還真不少...等等..

                       

                           還有一大包的九層塔..做啥呀?難不成..你 想吃炒螺肉..嘿~

                        

                              果然.~還有一包螺肉...

                        

                           蟹子用大蒜.辣椒.酒.蠔油.先爆炒了螺肉.再入沙茶.快起鍋時再把

                           大把的九層塔快速拌入..起鍋..一大盤香噴噴的.九層塔沙茶螺肉

                          就成了我家台客和麻吉們的耶誕夜大餐.....

                              

                                         

                                                      祝好友們~聖誕節快樂~