"螺肉 8两","泰式甜鸡酱 2大匙","糖 2茶匙","米醋 1茶匙","番茄酱 2茶匙","酱油膏 1/4茶匙","蒜末 1茶匙","姜末 1茶匙","香菜末 1茶匙",

　　螺肉(花枝或章鱼)川烫好过一下冷水,放入冰箱冷藏约20分钟 将辛香料及所有调味料拌好,均匀的淋在海鲜上即可