鮮蝦炒白菜
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<div class="y">2014-2-16 11:15 上傳</div>
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<strong>主料：鮮蝦7、8只，大白菜葉5、6片<br />
調料：蔥、姜、蒜各適量，鹽適量，花生油適量</strong><br />
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做法：<br />
<strong>1、鮮蝦洗淨，開背挑去蝦線，剪去蝦槍、蝦須、蝦爪;<br />
2、剪蝦槍時，剪深一些，露出蝦腦;<br />
3、大白菜葉洗淨，手撕成片，略控干水分;<br />
4、蔥姜蒜切片;<br />
5、香菜葉切段兒;<br />
6、起炒鍋，加入適量花生油，熱鍋涼油小火，下入鮮蝦煸炒，邊炒邊用鍋鏟壓蝦頭;<br />
7、壓出蝦腦，炒至油變成橙黃色;<br />
8、下入蔥姜蒜，煸炒出香味;<br />
9、下入白菜葉，轉大火煸炒，一邊炒一邊用鍋鏟壓白菜;<br />
10、炒至白菜葉變軟，加入少許鹽調味兒;<br />
11、加入香草葉，邊炒均勻即可。</strong><br />
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小貼士：<br />
<strong>1、蝦要選新鮮的，越新鮮蝦油越多;<br />
2、一定要炒出蝦油，味道才香;用鍋鏟壓蝦頭可以使蝦腦充分釋放;用鍋鏟壓白菜可以使白菜更入味兒;<br />
3、不要使用雞精、味精等調味品，鮮蝦已經很鮮了。</strong><br />
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