查看完整版本: 玫瑰乳汁大虾

玫瑰乳汁大虾

[color=purple][font=宋体]第一步：将大虾洗净。这里说的洗干净不是单纯地只将虾拿水冲一下这么简单。需要将每只虾的虾线剔除。虾线的位置位于虾的背部，拿出一只虾自然放置于案板上，捏住头尾，虾便自然弓起。拿刀与案板平行，于虾背第三节起始处中间位置下刀很容易划开一条口子。为了速度更快先流水作业把所有的虾都“断背”。最后一起将断背内的黑色虾线清除。（有许多朋友喜欢用剪刀剔虾线，由个人喜好而定没有硬性规定）r(z`.oX
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第二步：准备辅料[/font][/color] Z4L)zO LRN$_s

^5KU'z2_A-e7m'[K(H [font=宋体]姜：少许切丝；葱：少许切丝；盐少许；味精相当少许；白酒（个人喜欢用好一点的白酒，做出的菜香、味更佳）；玫瑰腐乳小半碗。[/font]
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[font=宋体]第三步：把冰箱门带上（呵呵呵呵开玩笑的，做饭吗就是要让快乐从大脑传给胃。Ps：个人的做饭理念）。当然是下锅啦[/font]
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[font=宋体]个人喜欢将虾内含的水分沥干至摸着虾皮感觉有点沾手，但虾肉还没与虾壳粘连为宜，这样出来的大虾不会有太多的汤汁，腐乳汁能充分进入虾肉背部切开的口子，颜色也更好看。将切好的葱姜放入七、八成热的油锅中爆香，待能闻见香味即放入整理好的大虾。翻炒至整虾泛红放少许白酒。继续翻炒待出酒香时放入盐及小半碗玫瑰腐乳酱汁，翻炒一下便盖锅。等两至三分钟开盖翻炒一下，再等两至三分钟，接着放味精少许翻炒一轮便出锅。味精一定要最后快出锅再放。普及一下小知识，味精在 70 C～ 90 C时溶解最好，鲜味最足，超过100C时味精就被水蒸气挥发，超过130C时，即变质为焦谷氨酸钠，不但没有鲜味，还会产生毒性。对炖、烧、煮、熬、蒸的菜，不宜过早放味精，要在将出锅时放入。[/font]4cJ;T\)X
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[font=宋体]接下来就是享受美食的时间啦，赶紧享用自己的劳动成果吧，总结学习一下下回的大虾将更让人流口水哦！[/font] ?INuDr@$s

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[color=blue]为虾断背[/color]
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