餐桌上最動(dòng)人的風(fēng)景，往往藏在最樸實(shí)的家常味道里。當(dāng)清脆的青椒邂逅Q彈的蝦滑，青椒盛著雪白的蝦滑，色彩搭配就讓人食欲大開(kāi)。一口咬下去，外面是微微的脆，里面是彈嫩的蝦滑，鮮香四溢。這道看似精致的青椒釀蝦滑，實(shí)則操作簡(jiǎn)單，無(wú)需復(fù)雜的烹飪技巧，廚房小白也能輕松拿捏，為家人呈上一道色香味俱全的佳肴。

食材準(zhǔn)備：

主料：

青椒8個(gè)

蝦仁250克

五花肉50克

雞蛋清 1個(gè)

調(diào)料：

料酒1小勺

姜末1小勺

淀粉1大勺

鹽適量

胡椒粉少許

白糖1/4小勺

食用油適量

蠔油1小勺

制作步驟：

1.青椒洗凈，切成小段，小心地掏出里面的籽。用牙簽在青椒內(nèi)壁輕輕戳幾個(gè)小孔，更入味。

2.蝦仁洗凈，用廚房紙吸干水分，用刀背輕輕拍打幾下，然后剁成泥。剁好的蝦肉放入碗中，加入切成小丁的五花肉，用筷子朝一個(gè)方向攪打，直到有些黏性。加入料酒、姜末、少許鹽、胡椒粉、白糖，繼續(xù)朝一個(gè)方向攪打。

3.雞蛋清倒入蝦泥中，繼續(xù)朝同一方向攪打。加入淀粉，繼續(xù)攪打至蝦滑變得黏稠發(fā)亮，用筷子提起能拉出長(zhǎng)絲即可。

4.調(diào)好的蝦滑從青椒的開(kāi)口處擠入，七八分滿就好，整齊擺入盤(pán)中，鍋中水燒開(kāi)后，把盤(pán)子放入蒸鍋，中火蒸約8分鐘。

5.出鍋后，盤(pán)中有一些水分，小心倒掉。起鍋燒油，倒入調(diào)好的汁：蠔油加少許水、鹽和淀粉，煮到濃稠，放入青椒，翻炒均勻。撒上一些蔥花或香菜末點(diǎn)綴，裝盤(pán)！

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看著盤(pán)中色澤誘人的青椒釀蝦滑，翠綠的青椒包裹著粉嫩的蝦滑，澆上透亮的醬汁，光是視覺(jué)享受就讓人食欲大增。夾起一個(gè)放入口中，青椒的清甜、蝦滑的鮮嫩，搭配濃郁的醬汁，多種口感在口腔中交織，幸福感瞬間爆棚。快動(dòng)手試試這道簡(jiǎn)單又美味的青椒釀蝦滑，為家人的餐桌增添一抹亮色吧！