查看完整版本: 乾燒蝦仁

乾燒蝦仁

<font size="2"><strong>原料：<br />
</strong>蝦仁&nbsp; &nbsp; 2碗&nbsp;&nbsp;（爲了省錢我用蝦仁，您要是用蝦子當然更好啦）<br />
蔥末&nbsp; &nbsp; 少許<br />
姜末&nbsp; &nbsp; 少許<br />
蒜末&nbsp; &nbsp; 少許<br />
太白粉&nbsp;&nbsp;適量<br />
酒&nbsp; &nbsp;&nbsp; &nbsp;1大匙<br />
鹽&nbsp; &nbsp;&nbsp; &nbsp;少許<br />
<br />
<strong>醬料：</strong><br />
番茄醬&nbsp;&nbsp;4大匙<br />
酒&nbsp; &nbsp;&nbsp; &nbsp;1大匙<br />
糖&nbsp; &nbsp;&nbsp; &nbsp;1小匙<br />
醬油&nbsp; &nbsp; 1小匙<br />
蠔油&nbsp; &nbsp; 1小匙<br />
豆瓣醬&nbsp;&nbsp;1小匙<br />
麻油&nbsp; &nbsp; 1小匙<br />
辣椒&nbsp; &nbsp; 依個人喜好<br />
高湯&nbsp; &nbsp; 100cc<br />
太白粉&nbsp;&nbsp;1小匙<br />
<br />
<strong>做法：</strong><br />
1．&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;蝦仁仔細洗幹淨，用牙籤把所有該死的臭腸泥挑掉 （一道菜做下來才發現這個最花時間…..）,然後用酒和鹽腌一下<br />
2．&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;把蝦仁滾上太白粉，用180度的熱油炸熟，撈起備用<br />
3．&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;鍋裏放麻油1大匙，燒熱炒香蔥姜蒜，拌入上列的醬料燒熱，再把蝦仁放入拌炒一下就好了<br />
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<img id="aimg_uKWKK" onclick="zoom(this, this.src, 0, 0, 0)" class="zoom" width="600" height="450" src="http://i172.photobucket.com/albums/w17/jtr0813/318.jpg" src="http://i172.photobucket.com/albums/w17/jtr0813/318.jpg" onmouseover="img_onmouseoverfunc(this)" onclick="zoom(this)" style="cursor:pointer" border="0" alt="" /></font>...