凉拌海鲜</SPAN> </SPAN>
原料：海蛰皮</SPAN>150</SPAN>克，蟹籽</SPAN>10</SPAN>克，鲜虾仁</SPAN>25</SPAN>克，螺头</SPAN>25</SPAN>克，甘蓝，紫椰菜、萝卜各适量。</SPAN>
调料：沙拉酱</SPAN>2</SPAN>大匙，椰汁</SPAN>50</SPAN>克，青柠檬汁和炼乳各</SPAN>1</SPAN>大匙，青芥未</SPAN>1</SPAN>小匙，香菜未少许。</SPAN>
制作：</SPAN>
1</SPAN>、将海蛰皮，萝卜、紫椰菜、甘蓝洗净切丝，螺头用盐开水清洗干净，备用。</SPAN>
2</SPAN>、虾仁洗好，略氽水，备用；螺头切片焯水备用。</SPAN>
3</SPAN>、先将沙拉酱，椰汁、芥未、炼乳、柠檬汁搅拌均匀，再把所有原料放在沙拉盆中翻拌均匀后装盘，最后撒上蟹籽，香菜未即可。</SPAN>
注意事项：操作卫生要确实保证，芥未用量要适中。</SPAN>
卤鸡爪</SPAN>
原料：鸡爪</SPAN>10</SPAN>只</SPAN>
卤料：酱油适量，鸡精，红糖各少许，卤料</SPAN>1</SPAN>包，桂皮</SPAN>1</SPAN>块，八角</SPAN>2</SPAN>粒，冰糖</SPAN>1</SPAN>小块，水</SPAN>4</SPAN>大碗。</SPAN>
调料：香油少许</SPAN>
制作：</SPAN>
1</SPAN>、将鸡爪剁去脚尖，洗净备用。</SPAN>
2</SPAN>、卤料用小火煮出味道，再放入鸡爪慢卤至熟。</SPAN>
3</SPAN>、将鸡爪取出沥干，置于盘中，再淋上香油即可。</SPAN>
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