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Thyme百里香 之 廚藝共享
結天下名廚, 分 烹四海美食,
椒鹽蝦
材料:
冰鮮老虎蝦 450 g
油 2 湯匙
酒 1 湯匙
葱粒、蒜粒 各 1 湯匙
糊椒粉、幼鹽各半茶匙、糖少許 (先混合成椒鹽備用 )
做法:
1,蝦洗淨用厨紙完全吸乾水份。
2,鍋下油,油熱倒入蝦、蔥粒和蒜粒兜炒,蓋着片刻
( 約只數秒短時間 )即取走蓋,從鍋邊灒入酒,兜炒
兩下,撒入椒鹽炒兜,此時蝦殼全部轉紅色了,兜勻
熄火,上碟。
3,撒上一些蔥粒裝飾。
分享:
*發覺冰鮮蝦只要掌握時間火候適當,肉質也如此
爽口,加上椒鹽味,上桌不失禮呢。哈哈,我先生也
給這度菜一個 Like 。
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