【虾肉春卷】
by 毛毛妈， Sept. 27, 2012
周末请了几个同事来吃晚餐，做了这个虾和猪肉馅的烤春卷，很受欢迎。
用料:
馅：
1：精瘦猪肉馅200g；
2：老虎虾300克，剥去虾壳，洗净切丁
3：新鲜柳姬菇（或金针菇）1包150克，去根洗净切丁；
4：生粉1大匙，厨酒1.5茶匙，盐1/2茶匙，糖1/2茶匙，白胡椒1/6茶匙，香油1大匙，万字牌生抽酱油1大匙，头抽酱油1大匙，葱花3大匙，姜末1茶匙，水1.5大匙；
5：小号春卷皮一包，50张；
6：2茶匙面粉加1大匙水，拌匀成面糊；
7：1大匙玉米油。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、取一盆，放入1-4料（图1），用一木勺顺一个方向搅拌至少80下至馅上劲（图2）。
2、小心揭开春卷皮，放上2茶匙馅料于一角（图3），将底角卷起盖上馅料成三角形（图4），然后左右两角向中间叠入（图5），最后用少许面糊涂在顶角，卷起来成春卷坯（图6）。
3、春卷坯放入铺了烤盘纸的烤盘里，上面刷上1大匙玉米油，放入预热至410F/210C的烤箱，烤12分钟，再开Broil低档2～5分钟上色。烤春卷比炸的健康些，外皮同样酥脆，馅鲜美。
 |
 |
|
 |
 |
|
 |
 |
|
 |
 |
|
Right now it appears like Drupal is the top blogging platform available right now. (from what I’ve read) Is that what you’re using on your blog?
I’m really enjoying the design and layout of your website. It’s a very easy on the eyes which makes it much more pleasant for me to come here and visit more often. Did you hire out a developer to create your theme? Great work!
Woah! I’m really digging the template/theme of this site. It’s simple, yet effective. A lot of times it’s challenging to get that “perfect balance” between usability and visual appearance. I must say you’ve done a very good job with this. Additionally, the blog loads very quick for me on Internet explorer. Excellent Blog!
I have not checked in here for a while as I thought it was getting boring, but the last several posts are good quality so I guess I will add you back to my daily bloglist. You deserve it my friend 🙂