[采秀私房菜]雙鮮炒水筍
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<div class="y">2013-7-26 09:42 上傳</div>
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雙鮮炒水筍很鮮美爽口哦！(圖：林秀霞/大紀元)<br />
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<strong><font color="#00ff00">材料：</font></strong><br />
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茭白筍3支、鮮蝦子8隻、鮮香菇3朵、辣椒半支、蒜頭3瓣、蔥1支、太白粉適量。<br />
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<strong><font color="#00ff00">醃料：</font></strong><br />
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薑末、酒、鹽各適量。<br />
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<strong><font color="#00ff00">做法：</font></strong><br />
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1、蝦去殼在背部畫一刀抽泥腸洗淨，放醃料抓勻置15分鐘（以去腥味）後，將蝦子沖洗一下瀝乾水分，沾裹少許的太白粉，將1000 c.c.的水燒開後，倒入裝蝦子的容器內，燜到8分熟撈起瀝乾水分。<br />
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2、茭白筍去殼洗淨切滾刀塊、蒜頭拍碎、蔥切小段備用。<br />
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3、熱油鍋，蒜末、蔥白及辣椒炒香，放入茭白筍、香菇略炒片刻（若有點乾時可加少許水），最後放入蝦子、鹽炒一下就可起鍋。<br />
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