海腸撈飯

在煙臺美食界，有一道叫“海腸撈飯”的菜肴很受歡迎，尤以“旺角小漁村”的最受追捧。

煙臺海腸，這一渤海灣的獨有美味，口感細(xì)嫩柔滑，營養(yǎng)豐富，被譽(yù)為“鮮之極品”，在古時就是御廚提鮮的秘訣。

煙臺海腸烹飪方法多樣，而要說它最具代表性的做法，那非海腸撈飯莫屬了。

海腸撈飯的制作并不復(fù)雜，卻也講究。選取新鮮海腸，刮除內(nèi)臟，切段焯水備用。起鍋大火，讓米飯與蛋液在高溫之下交融浸染，入碗微壓定型后，倒扣至餐盤上。熱鍋涼油，放入肥瘦相間的肉丁煸炒，加入蔥花爆香，再添少許清湯，勾芡后待泛起騰騰醬香，迅速加入韭菜和海腸，短短幾次呼吸間，海腸變得色澤粉嫩，質(zhì)感爽滑，澆在滿當(dāng)當(dāng)?shù)拿罪埳希槐P做法簡單，味道卻不平凡的海腸撈飯，便躍然眼前。

吃海腸撈飯，要有儀式感。吃之前，需要拌三下，美其名曰：一拌拌福氣，二拌拌運氣，三拌拌財氣。飽滿的米粒裹著濃厚的湯汁，海腸的鮮、韭菜的辛、米飯的香，既相映成趣又相得益彰，挑動著味覺神經(jīng)。擓一勺子，海腸脆嫩彈牙、滋味鮮美，叫人只想大快朵頤，用煙臺話講是“真好逮啊”。

A dish called the Rice with Fat Innkeeper Worms is very popular in the circle of gastronomy in Yantai. The cookery of this dish in Wangjiao Fishing Village is best received.

As a unique delicacy in Bohai Bay， the Yantai fat innkeeper worm is tender and smooth in taste and rich in nutrition. Reputed as the tastiest food， it was treated by ancient chefs in the imperial palace as a secret knack to make food more delicious.

The Yantai fat innkeeper worm can be cooked in a variety of ways. As for its most representative cooking method， nothing beats the Rice with Fat Innkeeper Worms.