【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 love your blog.. very nice colors & theme. Did you design this website yourself or did you hire someone to do it for you? Plz respond as I’m looking to create my own blog and would like to know where u got this from. many thanks
Hello there! Do you use Twitter? I’d like to follow you if that would be ok. I’m definitely enjoying your blog and look forward to new updates.
This web site is really a walk-through for all of the info you wanted about this and didn’t know who to ask. Glimpse here, and you’ll definitely discover it.
Greetings! Very helpful advice on this article! It is the little changes that make the biggest changes. Thanks a lot for sharing!