大家好，歡迎來到農(nóng)村美食課堂，這道鮮嫩多汁的蝦餅，用最簡單的家常做法，就能輕松做出外酥里嫩、鮮香四溢的美味。喜歡的朋友一定要收藏起來試試看！

首先準(zhǔn)備新鮮的大蝦 10 只左右，去頭去殼，挑出里面的蝦線，然后剁成泥。

接著加入一小勺玉米淀粉、一勺料酒去腥，再打入一個(gè)雞蛋增加粘性，順著一個(gè)方向攪拌均勻。

接著我們起鍋燒油，油溫 3 成熱時(shí)，把調(diào)好的蝦肉泥擠成一個(gè)個(gè)小圓球，放入鍋中，開中小火慢慢煎制。

全程保持中小火，不要著急翻面，等一面定型變色后，咱們輕輕晃動(dòng)鍋體，把成型的蝦餅翻個(gè)面，繼續(xù)慢火煎至兩面金黃。

這時(shí)候就可以出鍋了，外焦里嫩的蝦餅就做好啦！咬上一口，滿嘴都是蝦肉的鮮美，吃一次就會(huì)愛上它的味道哦！

接下來分享更多好吃的給你們！先來一份鮮嫩多汁的爆炒小龍蝦，再來一碗軟糯綿甜的紅豆薏米粥，搭配上一份清脆爽口的小涼菜，營養(yǎng)健康又下飯，快來看看怎么做吧！

首先準(zhǔn)備鮮活小龍蝦一斤，清洗干凈，剪掉

須子和爪子備用。大蒜幾粒拍碎切片，生姜切成細(xì)絲，小米辣切成圈備用。

起鍋燒水，加入少許料酒，冷水下入小龍蝦焯水一分鐘，快速撈出控干水分。

另起鍋放油，油熱后下入姜蒜和辣椒炒出香味，倒入小龍蝦翻炒均勻，淋入生抽提鮮，加入白糖提味，翻炒至上色后，沿鍋邊烹入料酒，爆出香味，加入清水沒過小龍蝦，大火煮開后轉(zhuǎn)小火燉煮 2 分鐘。

最后加入十三香調(diào)味，撒入蔥花即可出鍋裝盤。

再來熬點(diǎn)紅豆薏米粥，把提前泡好的紅豆和薏米連同清水一起倒入鍋中，大火燒開后轉(zhuǎn)小火慢熬一個(gè)小時(shí)，期間要不停攪拌防止糊底，出鍋前加入適量冰糖調(diào)味，這樣一碗香甜軟糯的紅豆薏米粥就做好啦！

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下面是制作蝦餅的具體配料配方，想吃的朋友可以參考學(xué)習(xí)制作喲！

雞胸肉 500克，剝好的蝦仁 500克，小蔥 1根，什錦蔬菜 適量，生姜粉 2-3克，鹽 2克，糖 10克，雞精 2克，蠔油 適量，紅薯淀粉 20克。