【红葱头蛋炒虾仁】
MaomaoMom/毛毛妈
用红葱头鸡蛋炒虾仁真的非常好吃, 大家试试吧.
用料:
1: 冰冻无头虾 (16-20大小) 500克;
2: 盐1/2茶匙,白胡椒粉1/6茶匙,香油1/2茶匙;
3: 红葱头2个(140克);
4: 大鸡蛋3个+2个大鸡蛋清,盐1/4茶匙,鸡粉1/6茶匙,头抽酱油1茶匙, 葱花3大匙;
5: 橄榄油 3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),去壳去肠洗净沥水. 将虾仁放一小盆中抓捏半分钟, 加所有2料调味料(图2)拌匀,腌15分钟.
2、红葱头去皮,冲洗后切丁(图3)。 鸡蛋同剩余3料放一碗中(图4),打散待用.
3、不粘锅置炉上中火,放1茶匙橄榄油,放入虾仁(图5),炒至8成熟盛出待用。 原锅再放2茶匙橄榄油,放红葱头丁炒(图6) 2分钟。
4、倒入打散的鸡蛋汁(图7),等蛋汁底部凝固了,倒入之前炒锅的虾仁(图8),翻炒30秒至蛋汁刚凝固,将红葱头蛋炒虾仁盛出, 即可上桌趁热食, 鲜嫩好滋味。
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