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标题:
盐煎虾
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作者:
ld3r6foab
时间:
2014-7-27 21:31
标题:
盐煎虾
<p><b style="mso-bidi-font-weight: normal">盐煎虾</b></p><p><b style="mso-bidi-font-weight: normal"><center><img title="SAM_6295.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204244486947.jpg"/></center></b></p><p><b style="mso-bidi-font-weight: normal"></b> </p><p><center><img style="FLOAT: none" title="SAM_6294.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204244187628.jpg"/></center></p><p> </p><p><b style="mso-bidi-font-weight: normal"></b> </p><b style="mso-bidi-font-weight: normal"><p><b style="mso-bidi-font-weight: normal">盐煎虾</b></p></b><p> “盐煎虾”是一种新的烹制方法。制作方法简单易学，成功率百分百。并且虾的味道是：鲜味浓郁、咸味适中。是一款方便快捷的宴客佳肴。试试吧！</p><p> </p><p><b style="mso-bidi-font-weight: normal">主辅料：</b> 青虾9只</p><p><b style="mso-bidi-font-weight: normal">调味料：</b> 盐、料酒、葱、姜。</p><p><center><img title="SAM_6277.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204244684874.jpg"/></center></p><p><b style="mso-bidi-font-weight: normal">操作步骤：</b></p><p>1、把虾洗净，用牙签挑出黑线。并用剪刀剪去虾脚、虾须。依次做完。</p><p>2、把葱姜切段放入碗中，加入料酒。放入虾，腌渍10分钟。</p><p><center><img style="FLOAT: none" title="SAM_6278.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204245236028.jpg" width="278" height="217"/></center><center><img style="FLOAT: none" title="SAM_6281.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204245231911.jpg" width="285" height="216"/></center></p><p><p></p></p>3、平底锅烧热，均匀的撒入适量盐，炒至到盐的色泽有点发黄。<p>4、放入腌渍好的虾煎制。</p><p><center><img style="FLOAT: none" title="SAM_6282.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204246186737.jpg" width="286" height="215"/></center> <center><img style="FLOAT: none" title="SAM_6284.JPG" src="http://i3.meishichina.com/attachment/201501/5/1420424618267.jpg" width="280" height="215"/></center></p><p><p></p></p>5、当虾稍稍一变色，将其翻面。<p>6、开旺火，将腌渍虾的葱姜放入锅中。快速翻勺，关火。</p><p><center><img style="FLOAT: none" title="SAM_6285.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204247114581.jpg" width="278" height="218"/></center> <center><img style="FLOAT: none" title="SAM_6286.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204247129977.jpg" width="274" height="218"/></center></p><p><p> </p><p></p></p>出锅摆盘。每边4只，中间一只，稍加点缀。上桌。<p> <center><img style="FLOAT: none" title="SAM_6288.JPG" src="http://i3.meishichina.com/attachment/201501/5/14204247129808.jpg"/></center></p><p>小贴士：</p><p>1、最后放入葱姜时，一定要用旺火。</p><p>2、煎制的盐不要多，大约有3—5g就可以。</p><p> </p><p></p>
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