【鲜虾酿香菇】
by 毛毛妈
做这道菜香菇最好用花菇,比较厚实软嫩，非常健康低卡的一道菜，值得一试。
用料:
1：冰冻中号白虾仁20个；
2：葱花1茶匙，姜末1/4茶匙，盐2/3茶匙，生粉1茶匙，白胡椒粉1/8茶匙，香油1茶匙；
3：干花菇10粒；
4：生粉2茶匙；
5：香菜1颗，洗净切粒；
6：金兰酱油膏1大匙。
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、早上上班前将干花菇用冷水泡上（图1）。下午回来，将花菇的蒂切掉洗净，煮5分钟充冷水后，挤掉多余的水待用（图5）。
2、将冰冻虾放半池子冷水里解冻，去壳去肠洗净。用刀压平然后切小小丁（图3），放入一碗里，加所有2料拌匀（图4），静置10分钟。
3、花菇平面抹上点生粉，酿入大约3茶匙的虾茸（图5）。大蒸锅里加3杯水，大火将水煮滚。将酿好的虾茸香菇放入蒸笼里（图6），大火蒸7分钟取出。
4、撒上香菜丁（图7），然后每个酿香菇上滴上2滴酱油膏，即可。
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