經過相熟嘅海鮮檔,老闆娘游說我買一隻新鮮游水嘅野生八爪魚。其實我係幾鍾意食八爪魚嘅,不過成兩斤幾嘅八爪魚,一次過真係食唔晒!所以今次用咗涼拌嘅方法,仲好方便同朋友分享添😊😊分享八爪魚,分享膽固醇😎😎
![](https://daphnema.kitchen/wp-content/uploads/2021/06/img_7649-885x1024.jpg)
材料:新鮮八爪魚一隻
洗八爪魚材料:白醋兩至三湯匙、鹽適量
磯煮柚子醋材料: 昆布一小塊、柚子醋一湯匙、日本豉油15 ml、鰹魚汁10ml、清酒30ml、味醂25ml、水20-30ml、糖少許
其他:冰塊適量
![](https://daphnema.kitchen/wp-content/uploads/2021/06/img_7714-1024x768.jpg)
步驟:
1. 新鮮八爪魚請海鮮檔代劏,回家後去除內臟
![](https://daphnema.kitchen/wp-content/uploads/2021/06/img_7706-768x1024.jpg)
2. 用洗八爪魚材料洗乾淨(滑潺潺即係未洗乾淨)
![](https://daphnema.kitchen/wp-content/uploads/2021/06/img_7707-768x1024.jpg)
3. 八爪魚用剪刀剪開細件
![](https://daphnema.kitchen/wp-content/uploads/2021/06/img_7708-865x1024.jpg)
4. 把八爪魚放進滾水中,代水再煮滾後,熄火蓋上蓋子焗10分鐘至熟
![](https://daphnema.kitchen/wp-content/uploads/2021/06/img_7712-768x1024.jpg)
5. 把磯煮柚子醋汁放在小鍋中煮滾試味至合適,放涼備用
![](https://daphnema.kitchen/wp-content/uploads/2021/06/img_7709-768x1024.jpg)
6. 取出八爪魚放進冰水中急速降溫,瀝乾水份後放進柚子醋汁中浸一個晚上
![](https://daphnema.kitchen/wp-content/uploads/2021/06/img_7713-768x1024.jpg)
7. 切薄片即可,以少許金箔點綴更加靚