頁:
[1]
蒜香奶油鹽焗蝦
本帖最後由 a1234568454 於 2021-4-28 07:34 PM 編輯蒜香奶油鹽焗蝦
食材白蝦
一斤
青蔥
2-3 根
蒜瓣
4-5 瓣
奶油一小塊
約 8g
調味料
白酒
一匙
鹽
適量
研磨黑胡椒粒
適量
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F340811%2Fd8cef7bad4d2e03c.jpg&width=400先將蝦子頭部前端的尖角及鬚鬚腳腳用剪刀剪除乾淨.
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F340812%2Fa06ca5b977e51d1b.jpg&width=400剖背去腸泥, 洗淨瀝乾水分後用少許鹽抓過, 肉質會較Q較入味.
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F340813%2F4200f1d197fda924.jpg&width=400將青蔥切成蔥花, 蒜瓣切成蒜末備用.
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F340816%2F16f3339787a86d8e.jpg&width=400油一大匙, 熱鍋熱油後, 放入蝦子煎至二面都變紅, 約八分熟即盛盤備用.
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F340818%2F4fd0261299e62182.jpg&width=400原鍋轉小火或先關火入奶油塊, 融化後再放入蒜末.蔥花以小火拌炒, 炒到蒜末由白變黃蒜香味飄出, 再加入研磨黑胡椒粒. 鹽拌炒調味.
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F340822%2F579a9f35a0d68a5d.jpg&width=400最後將煎過的蝦子倒入香蒜奶油醬中, 嗆一匙白酒再略炒一下, 待白酒湯汁收乾即可盛盤.
小撇步在半解凍的情況下最容易進行蝦子的剖背處理.
...<div class='locked'><em>瀏覽完整內容，請先 <a href='member.php?mod=register'>註冊</a> 或 <a href='javascript:;' onclick="lsSubmit()">登入會員</a></em></div><div></div>
頁:
[1]