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(guān)鍵做法簡單,廚房小白也能10分鐘學(xué)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
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(guān)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(jìn)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(zhì)蛋白質(zhì),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。
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