鲜虾酿香菇Shrimp stuffed mushrooms

【鲜虾酿香菇】
by 毛毛妈

做这道菜香菇最好用花菇,比较厚实软嫩,非常健康低卡的一道菜,值得一试。

鲜虾酿香菇final 鲜虾酿香菇Shrimp stuffed mushrooms

用料:
1:冰冻中号白虾仁20个;
2:葱花1茶匙,姜末1/4茶匙,盐2/3茶匙,生粉1茶匙,白胡椒粉1/8茶匙,香油1茶匙;
3:干花菇10粒;
4:生粉2茶匙;
5:香菜1颗,洗净切粒;
6:金兰酱油膏1大匙。
注:1大匙=15毫升=1 Tbsp,1茶匙=5毫升=1 Tsp,1杯=240毫升。

做法:
1、早上上班前将干花菇用冷水泡上(图1)。下午回来,将花菇的蒂切掉洗净,煮5分钟充冷水后,挤掉多余的水待用(图5)。
2、将冰冻虾放半池子冷水里解冻,去壳去肠洗净。用刀压平然后切小小丁(图3),放入一碗里,加所有2料拌匀(图4),静置10分钟。

 鲜虾酿香菇Shrimp stuffed mushrooms

3、花菇平面抹上点生粉,酿入大约3茶匙的虾茸(图5)。大蒸锅里加3杯水,大火将水煮滚。将酿好的虾茸香菇放入蒸笼里(图6),大火蒸7分钟取出。
4、撒上香菜丁(图7),然后每个酿香菇上滴上2滴酱油膏,即可。

鲜虾酿香菇final 鲜虾酿香菇Shrimp stuffed mushrooms

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10 Responses to 鲜虾酿香菇Shrimp stuffed mushrooms

  1. 边学边吃 says:

    毛毛妈,
    做汤种面包用的汤种在冰箱里最多可以冷藏几天不会失效?
    谢谢!

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