【豆腐泡酿虾滑】
MaomaoMom/毛毛妈
相信豆腐泡塞肉,大家都是爱吃的。这次用虾蓉做馅,好吃极了。
用料:
1:冰冻白虾仁1包454克;
2:盐1茶匙,葱花4大匙,姜末1茶匙,生粉2茶匙,白胡椒粉1/8茶匙,香油1茶匙,水2大匙;
3:豆腐泡一包140克;
4:牛油果油 1大匙,葱1条洗净切段,姜5克切片;
5:万字牌生抽酱油 2大匙,老抽酱油1大匙,糖1/2茶匙, 鸡粉 1/6茶匙,水1杯;
6: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、将冰冻虾放半池子冷水里解冻(图1),去壳去肠洗净,挤去水。用刀压扁切细丁(图2),放入一盆里,加所有2料,用一双筷子顺一个方向搅拌至少70-80下,至馅上劲待用(图3)。
2、豆腐泡用食指轻轻戳一个洞,塞入大约1.5茶匙的馅(图4)。
3、锅加1大匙油,置炉上开大中火,放入4料的葱段和姜片炒香(图5),再放入豆腐泡,及所有调料5料(图6),煮滚。
4、调小火煮15分钟,中间翻拌2-3次, 最后加1茶匙香油拌匀即可上桌。配点米饭吃,很棒.
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