每次端上桌，都會被搶光的茄汁蝦，紅亮油潤的外殼裹著酸甜濃郁的醬汁，蝦肉彈牙鮮甜，連殼嚼著都香！最絕的是那盤底醬汁，拌飯能直接清空電飯煲——關鍵做法簡單，廚房小白也能10分鐘學會。

食材清單：

主料：

鮮基圍蝦300克

靈魂醬：

番茄醬4湯匙

新鮮番茄1個

白糖2湯匙

生抽1湯匙

蠔油半湯匙

清水小半碗

輔料：

姜末1茶匙

蒜末2瓣

蔥花1根

淀粉1茶匙

水2湯匙

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制作步驟：

1.戴手套，大蝦剪去蝦須、蝦槍，蝦背深劃一刀，用牙簽從尾部第二節(jié)，挑出黑線，沖洗干凈。

2.鍋中倒3湯匙油，中火燒熱后放姜片，蝦鋪平煎4分鐘，翻面至兩面金紅，輕壓蝦頭，逼出紅油，盛出。

3.用煎蝦余油，爆香蒜末，倒入番茄丁，炒軟爛出沙；加番茄醬、白糖、生抽、蠔油，炒出紅油后，倒清水煮沸。

4.偏酸補糖，偏淡補鹽。蝦倒回醬鍋，大火翻勻，淋淀粉水，勾薄芡。醬汁稠到能掛勺，撒蔥花，立刻關火。

酸甜熱乎的茄汁蝦，紅艷艷油潤潤，趁熱咬開——“咔”一聲脆殼后是彈牙的蝦肉，醬汁滲進米飯每一粒，酸甜咸鮮在嘴里炸開。這道菜不僅簡單易做，而且營養(yǎng)豐富，蝦富含優(yōu)質蛋白質，番茄含有多種維生素，是一道老少皆宜的家常美味。周末不妨試試這道茄汁蝦，用美食為生活增添一份溫暖與滿足，相信你和家人一定會愛上這道充滿家的味道的菜肴。

作者聲明：內容由AI生成