·操 作:
①将大河虾去壳挤出虾肉,用清水反复搅洗至虾仁雪白,滤干水后,盛入碟内,放盐和蛋清,用筷子搅拌至有粘性时,加入生粉、味精拌匀腌2小时。
②将龙井新茶用滚水50克泡开约1分钟,滗出茶叶30克,乘下的茶叶和茶汁备用。
③烧热锅,下油,至四成熟时,放入虾仁,并迅速用筷划散,至虾仁呈玉白色时,倒入漏勺滤去油。下葱煨锅,将虾仁倒入锅中,迅即将茶叶连汁倒入,淋入绍酒,翻炒片刻即可。
![]() |
[烹饪专区] 食谱〉虾肉 ~只能留食谱,请勿留言~ |
JBTALKS.CC |联系我们 |隐私政策 |Share
GMT+8, 2024-6-29 12:04 PM , Processed in 0.090579 second(s), 19 queries .
Powered by Discuz! X2.5 © 2001-2012 Comsenz Inc.
本论坛言论纯属发表者个人意见,与本论坛立场无关
Copyright © 2003-2012 JBTALKS.CC All Rights Reserved
Dedicated Server powered by iCore Technology Sdn. Bhd.