豆苗河蝦仁

World Journal (Boston) - - 健康 -

活河蝦或新鮮海蝦500公克、豆苗200公克 A、鹽1/4茶匙、蛋白1/2大匙、太白粉1/2茶匙

B、薑汁1/2茶匙、紹興酒1茶匙 1、活河蝦要先冷凍後才容易剝殼,剝好後放入水中快速沖洗一下,瀝乾水分,並以紙巾吸至十分乾爽,放入大碗中。2、先加鹽攪拌至產生黏性,再加入蛋白,最後加入太白粉,放入冰箱冰1小時以上。3、豆苗摘取嫩的部分、洗淨,瀝乾,用約1大匙油快炒,淋少許酒和鹽炒勻。4、鍋中將1杯油燒至4~5分熱,放入蝦仁,以中小火過油,至蝦仁變色時撈出,油倒開。5、蝦仁放回鍋中,往鍋邊烹上薑汁和紹興酒,一拌即可起鍋裝盤。

A 1/4 tsp. salt, 1/2 tbsp. egg white, 1/2 tsp. cornstarch

B 1/2 tsp. ginger juice, 1 tsp. Shao-xing wine

1、You must frozen the live shrimp ゙rst, then it's easier to peel it. Rinse with water until cleaned.Drain dry and wipe with paper towel. Place in a large bowl.

2、Mix shrimp with salt ゙rst, then add egg white,mix evenly again. Mix cornstarch at last. Put in fridge for at least 1 hour.

3、Trim snow pea sprout, rinse and drain dry. Stirfry with 1 tablespoon of oil, season with some wine and salt.

4、Heat 1 cup of oil to 80-100℃, run shrimp through oil over medium-low heat until done,drain off oil.

5、Put shrimp back to wok, splash ginger juice and wine toward the edge of wok to enhance the fragrant. Mix and remove to a plate.

材料: 調味料: 做法: 材料: 調味料: 做法:

Newspapers in Chinese (Traditional)

Newspapers from USA

© PressReader. All rights reserved.