查看完整版本: 荔枝炒虾仁

荔枝炒虾仁

　　烹制材料(三人份)?GwrR

s)Un6g.G[ 　　材料：桂味荔枝(500克)、鲜基围虾(360克)、青椒(2只)、红萝卜(半只)、蒜末(半汤匙)-P_*@1f[9rK

k?AVT"{ 　　腌料：盐(1/5汤匙)、料酒(1汤匙)、鸡粉(1/3汤匙)、生粉(1汤匙)n3|rXN k'd
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　　调料：油(2汤匙)、生粉(1/2汤匙)、盐(1/5汤匙)、鸡粉(1/3汤匙)i#~%j9X`$u#t:U
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制作步骤：c/m2l
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1　鲜荔枝去皮和核，取出荔枝肉，放入淡盐水中浸泡；将1/2汤匙生粉和3汤匙清水调匀成生粉水。|{4Z&q[C

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#p&k!f2C ~.s;j+D(YoY 2　鲜虾去头和壳洗净，加入1/5汤匙盐、1汤匙料酒、1/3汤匙鸡粉和1汤匙生粉抓匀，腌制15分钟。;t.Eu?9S8Y2V-Kc8y ?
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3　红萝卜切片；青椒去蒂和籽，切成滚刀块。-V R)Y\o$p

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`.S;t)b+zW#}M$r 4　烧热1汤匙油，倒入鲜虾仁过油翻炒至蜷曲变红，盛起待用。m@j5M3d

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5　续添1汤匙油烧热，炒香蒜末、红萝卜片和青椒块，倒入荔枝肉拌炒均匀。C5|wn(DG,m1O1l
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S7i,o py/\ 6　加入1/3杯清水、1/5汤匙盐和1/3汤匙鸡粉炒匀煮沸，倒入虾仁翻炒均匀。B|,DF*I @Da6k?,T

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9so0N;{HS F 7　淋上生粉水给锅内食材勾芡，即可上碟。,U;Pef%S6mT

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8 华丽丽的完成
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好漂亮的一个菜，看到我的口水流到地上了，色字得到完美诠释