【双菇炒虾仁】
by 毛毛妈
在华人超市买菜时看到很新鲜的老虎虾，买了一磅。做了个双菇炒虾仁，家里人都很喜欢。
用料:
1：新鲜老虎虾545克，去壳去肠，洗净沥水；
2：盐1/3茶匙，白胡椒粉1/6茶匙，生粉2茶匙，香油1茶匙；
3：白色和棕色柳姬菇各一包（每包150克），切去根，洗净沥水。
4：橄榄油2大匙，葱花1大匙， 姜蓉1茶匙，盐1/3茶匙，糖1/4茶匙，白胡椒1/8茶匙，蚝油1.5茶匙。
5：香油1茶匙。
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、虾仁加所有2料，抓捏均匀腌20分钟（图1）。不粘锅置炉上开大中火，加1.5大匙油，放入虾仁（图2），炒至七八成熟捞出待用。
2、原锅加0.5大匙油，开大火，炒香4料里的葱花和姜蓉（图3），放入小蘑菇翻炒几下，依次下剩余4料继续翻炒均匀。
3、倒入先前炒好的虾仁继续炒约1分种（图4），淋下香油兜匀出锅。
I discovered your blog site on google and check a few of your early posts. Continue to keep up the very good operate. I just additional up your RSS feed to my MSN News Reader. Seeking forward to reading more from you later on!…
Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point. You definitely know what youre talking about, why throw away your intelligence on just posting videos to your blog when you could be giving us something informative to read?
Wow, awesome blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your web site is wonderful, let alone the content!
I happen to be writing to make you understand what a fine experience my cousin’s child found studying the blog. She came to understand a good number of pieces, not to mention what it is like to possess an amazing helping character to make many others without difficulty know precisely certain very confusing subject areas. You truly surpassed my expectations. Thanks for presenting those warm and helpful, trustworthy, edifying as well as unique tips on the topic to Sandra.