腐乳老虎虾

腐乳老虎虾
by 毛毛妈

我们家领导比较喜欢老虎虾,肉QQ的,但是做不好容易老。这次又做了腐乳味的,调整了些用料,味道更好,很鲜美,虾肉很嫩,毛毛爸很喜欢。虽然用的是辣腐乳,其实不辣。我们家毛毛是不吃辣的,他边吃边埋怨,说是有点辣,可是还是吃不停口,臭小子,还挺挑剔的。这个菜简便,快速又好吃。

%E8%85%90%E4%B9%B3%E8%80%81%E8%99%8E%E8%99%BE 腐乳老虎虾
用料:
1:冰冻开背去肠老虎虾一包550克,冷水里化冻,洗净备用。
2:腐乳一小块加2茶匙腐乳汁共18克,(我用的是台湾产状元牌的香油腐乳,味道很好),加3大匙水碾碎腐乳拌匀备用。
3:橄榄油或其他菜油1.5大匙,葱花1.5大匙,姜3克切丝,蒜蓉1大匙,白胡椒粉1/6茶匙,盐1/4茶匙,糖3/4茶匙
4香油1茶匙。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、不粘锅,加油1.5大匙,置炉上开大火,放入葱花1大匙,姜丝和蒜蓉炒香。
2、放入老虎虾翻炒几下,然后放入2料腐乳汁,兜抄均匀。
2、调中火,依次放入剩余3料,炒至虾外表变红(大约1-2分钟),再放入剩余葱花及香油兜匀即可。
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