用料

原材料：

黑虎蝦

1斤

蔥姜蒜

適量

紫蘇葉

1把

調(diào)味料：

料酒

1勺

生抽

1勺

少許

紫蘇開背蝦的做法

1. 黑虎蝦去頭去蝦線，開背。洗凈。
   加入1勺料酒腌制20分鐘，去腥。

1. 蔥姜蒜改刀。

1. 紫蘇葉洗凈，隨意切碎。

1. 熱鍋加入底油，下入黑虎蝦煎香。

1. 直到蝦殼微焦，盛出待用。

1. 鍋中底油加入蔥姜蒜爆香。
   如果油少了，可以再加一點(diǎn)。

1. 下入紫蘇炒軟，釋放出香味。

1. 把蝦再倒回鍋中，加入生抽和鹽，炒勻就可以出鍋了。
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1. 開飯！

小貼士

蝦要煎到微焦味道才會(huì)好