【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。
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