莲藕炒手剥虾
<center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382479991.jpg' /></center><br /><br />莲藕炒手剥虾，营养丰富，搭配合理，有别于传统虾仁炒青豆或虾仁炒西兰花；做法上采用虾仁先腌制，再拍生粉直接入锅煎的方法，使虾仁外酥里嫩，口感鲜香，与传统的虾仁裹淀粉、蛋清，再入锅炒的效果不同。<br /><br /><br /><strong>制作步骤</strong><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382480012.jpg' /></center>1.备明虾。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382480063.jpg' /></center>2.明虾洗净，去头、尾、壳、虾线，加盐、料酒、胡椒粉，腌制10分钟。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382480074.jpg' /></center>3.腌制好的虾两面拍上淀粉，备用。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382480095.jpg' /></center>4.莲菜洗净刮皮。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382480096.jpg' /></center>5.莲藕切片。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382480107.jpg' /></center>6.用开水将莲藕焯过，断生。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382480108.jpg' /></center>7.捞出后泡入凉水中。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382480169.jpg' /></center>8.坐锅倒油，五成热时，虾入锅煎制。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824801610.jpg' /></center>9.用竹筷翻动两三次，双面煎制。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824801711.jpg' /></center>10.煎制成金黄色时，捞出。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824801712.jpg' /></center>11.另起一锅，入油烧热，下莲藕翻炒。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824801813.jpg' /></center>12.放入明虾，盐，大火翻炒半分钟。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824801814.jpg' /></center>13.放味精翻炒装盘。<br /><br /><br />
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