腐乳老虎虾
by 毛毛妈
我们家领导比较喜欢老虎虾，肉QQ的，但是做不好容易老。这次又做了腐乳味的，调整了些用料，味道更好，很鲜美，虾肉很嫩，毛毛爸很喜欢。虽然用的是辣腐乳，其实不辣。我们家毛毛是不吃辣的，他边吃边埋怨，说是有点辣，可是还是吃不停口，臭小子，还挺挑剔的。这个菜简便，快速又好吃。
用料:
1：冰冻开背去肠老虎虾一包550克，放冷水里化冻，洗净备用。
2：腐乳一小块加2茶匙腐乳汁共18克，（我用的是台湾产状元牌的香油腐乳，味道很好），碾碎腐乳，加3大匙水，拌匀备用。
3：橄榄油或菜油1.5大匙，葱花1.5大匙，姜3克切丝，蒜蓉1大匙，白胡椒粉1/6茶匙，盐1/4茶匙，糖3/4茶匙
4：香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、不粘锅里加油1.5大匙，置炉上开大火，放入葱花1大匙，姜丝和蒜蓉炒香。
2、放入老虎虾翻炒几下，然后放入2料腐乳汁，兜炒均匀。
2、调中火，依次放入剩余3料，炒至虾外表变红（大约1-2分钟），再放入剩余葱花及香油兜匀即可。
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