干辣椒正靜靜等待著，與新鮮蝦仁來一場熱辣的邂逅。宮保菜的魅力，就在于那咸香微辣里藏著的溫柔甜意，今天，就來和大家分享這道讓米飯遭殃的家庭版宮保蝦球，跟著步驟做，新手也能輕松拿捏餐館級美味。

蝦仁洗干凈，用廚房紙吸干水分。加入半個蛋清、1勺淀粉，輕輕揉捏，靜置10分鐘后，再沖洗干凈。配菜準(zhǔn)備去籽干辣椒段、花椒粒和油炸花生米，靈魂醬汁用2勺陳醋、1勺生抽、半勺老抽、1勺白糖、1勺淀粉、3勺清水調(diào)勻。

冷鍋熱油，下蝦仁，快速滑炒30秒。微微卷曲，立即盛出。用余油爆香姜蒜片，先放干辣椒段和花椒粒，小火煸出紅油，香氣竄出來的瞬間，倒入蝦仁。這時候開最大火，沿鍋邊淋入醬汁，邊倒邊轉(zhuǎn)圈，讓每顆蝦仁都裹上琥珀色的芡汁。

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第三步：

當(dāng)醬汁開始冒魚眼泡時，撒入蔥段和花生米，快速翻炒5秒，最后滴幾滴花椒油提香。用預(yù)熱過的白瓷盤盛裝，撒點熟白芝麻和香菜碎，趁熱上桌時香氣撲鼻。

夾一顆放進嘴里，外皮微微酥脆，蝦肉鮮嫩多汁，咸香中帶著微辣，最后還有一絲回甜，配上剛出鍋的白米飯，不知不覺就多吃了一碗。廚房的煙火氣，就藏在這一道道用心烹制的家常菜里。不妨試試這道菜，讓平凡的餐桌多一份驚喜，畢竟生活的美好，往往就藏在這一蔬一飯的用心之中。

作者聲明：內(nèi)容由AI生成