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勺清水調勻。https://txc.qq.com/products/741361/blog/1571653

https://txc.qq.com/products/741348/blog/1571652

https://txc.qq.com/products/741366/blog/1571651

https://txc.qq.com/products/741334/blog/1571650

https://txc.qq.com/products/741338/blog/1571649

https://txc.qq.com/products/741379/blog/1571647

https://txc.qq.com/products/741326/blog/1571645

https://txc.qq.com/products/741382/blog/1571644

https://txc.qq.com/products/741363/blog/1571643

https://txc.qq.com/products/741376/blog/1571642

https://txc.qq.com/products/741340/blog/1571641

https://txc.qq.com/products/741348/blog/1571639

https://txc.qq.com/products/741361/blog/1571638

https://txc.qq.com/products/741369/blog/1571637

https://txc.qq.com/products/741366/blog/1571636

https://txc.qq.com/products/741338/blog/1571635

https://txc.qq.com/products/741326/blog/1571633

https://txc.qq.com/products/741382/blog/1571632

https://txc.qq.com/products/741328/blog/1571631

https://txc.qq.com/products/741353/blog/1571630

https://txc.qq.com/products/741376/blog/1571629

https://txc.qq.com/products/741375/blog/1571628

https://txc.qq.com/products/741332/blog/1571627

https://txc.qq.com/products/741340/blog/1571626

https://txc.qq.com/products/741348/blog/1571625

https://txc.qq.com/products/741361/blog/1571624

https://txc.qq.com/products/741369/blog/1571623

https://txc.qq.com/products/741338/blog/1571622

https://txc.qq.com/products/741326/blog/1571621

https://txc.qq.com/products/741366/blog/1571620

https://txc.qq.com/products/741328/blog/1571619

https://txc.qq.com/products/741353/blog/1571617

https://txc.qq.com/products/741382/blog/1571616

https://txc.qq.com/products/741334/blog/1571615

https://txc.qq.com/products/741379/blog/1571614

https://txc.qq.com/products/741376/blog/1571613

https://txc.qq.com/products/741355/blog/1571612

https://txc.qq.com/products/741363/blog/1571611

https://txc.qq.com/products/741340/blog/1571610

https://txc.qq.com/products/741369/blog/1571609

https://txc.qq.com/products/741361/blog/1571608

https://txc.qq.com/products/741348/blog/1571607

https://txc.qq.com/products/741344/blog/1571606

https://txc.qq.com/products/741326/blog/1571605

https://txc.qq.com/products/741353/blog/1571604

https://txc.qq.com/products/741366/blog/1571602

https://txc.qq.com/products/741278/blog/1571601

https://txc.qq.com/products/741379/blog/1571600

https://txc.qq.com/products/741338/blog/1571599

https://txc.qq.com/products/741349/blog/1571598

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，邊倒邊轉圈，讓每顆蝦仁都裹上琥珀色的芡汁。

第三步：

當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。