用料

咸蛋黃

4個

基圍蝦

300克

嫩豆腐

1盒

白玉菇

125克

青豆

50克

黃酒

1勺

適量

胡椒粉

適量

食用油

1勺

水淀粉

適量

蔥花

1勺

鮮掉眉毛！咸蛋黃鮮蝦豆腐｜天冷煮一鍋，暖胃又舒心的做法

1. 準備需要用到的食材：

1. 鮮蝦去頭、去殼，蝦仁挑出蝦線~
   蝦頭蝦殼不要扔，待會要用來煮高湯很鮮噠?

1. 蝦仁用黃酒、鹽、黑胡椒碎腌制備用～

1. 4個咸蛋黃碾碎，我還用了1個咸蛋白

1. 嫩豆腐切小塊；白玉菇切小段；
   準備點豌豆和蔥花，點綴一點綠色更好看

1. 炒鍋倒油，放入姜片、蔥段煸香，放入蝦頭、蝦殼，煸炒至蝦頭蝦殼干香微焦

1. 倒入1大碗熱水大火煮開轉中小火煮10分鐘，把蝦頭蝦殼的鮮味充分煮出來

1. 最后把蝦頭蝦殼撈出棄之不用，就得到一碗鮮蝦高湯??

1. 炒鍋放1勺油，放入咸蛋黃碎炒香冒泡

1. 加入前面煮好的鮮蝦高湯，煮開

1. 放入豆腐、白玉菇、咸蛋白（1個）、豌豆煮2-3分鐘~

1. 放入蝦仁煮至變色，加入鹽和胡椒粉調味
   （咸蛋的咸度不同，鹽的用量需要酌情調整）

1. 倒入水淀粉勾芡，輕輕攪動至湯汁粘稠

1. 出鍋前撒上一勺蔥花，更添香氣??
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1. 暖暖一鍋就可以上桌啦

1. 無敵鮮美滑嫩，配米飯一絕