乾鍋香辣蝦
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<div class="y">2014-3-22 08:47 上傳</div>
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所需材料：<br />
<strong>南極蝦、芹菜、胡蘿蔔、萵苣莖、蔥、姜、蒜、香葉、香菜。</strong><br />
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調味料：<br />
<strong>風味香辣醬、豆瓣醬、豆豉、辣椒油、雞精粉、糖。</strong><br />
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做法：<br />
<strong>1、南極蝦去蝦芒，從頭、身連接處下剪刀，將外殼剪開至尾部，抽掉蝦線後，再用小刀沿剪開的部位將蝦肉剖開一半以便入味。<br />
2、萵苣莖去皮，胡蘿蔔去皮，芹菜洗淨，全部切寸段，蔥切寸段，姜蒜切片。<br />
3、將香辣醬、豆瓣醬、豆豉分別剁碎。<br />
4、鍋內放小半鍋油、非常熱時，下入蝦大火爆至外表發白，用漏勺撈起備用。<br />
5、鍋內留少許油，小火將蔥、姜、蒜爆出香味後，放入香辣醬、豆瓣醬、豆豉、香葉，煸出紅油後，調入辣椒油、雞精、糖。<br />
6、往鍋中放入胡蘿蔔、萵苣莖、芹菜，改中火，放入蝦，翻炒均勻使所有料汁都附在蝦上即可。<br />
7、起鍋後撒上香菜。</strong><br />