【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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