【蒜香椒盐虾】

2024-05-07 09:04:14 6162

【蒜香椒盐虾】
以前做过的都是按照油炸版本来的
感觉虾虽然很焦香,却一不小心就会使虾肉失去弹性变得很老
因为油炸一般需要复炸一次
复炸是控出了多余的水分和油脂
使外壳脆酥不油腻
可这样虾肉的水分也会流失较多
失去鲜甜口感

Details of ingredients

  • 鲜虾300克
  • 蒜头5瓣
  • 小红辣椒2~3个
  • 青葱一大把
  • 淀粉1汤勺
  • 料酒半汤勺
  • 少许
  • 椒盐粉1勺
  • 玉米油2大勺

Technique

  • 难度初级
  • 工艺
  • 口味蒜香
  • 时间二十分钟

Steps to make 【蒜香椒盐虾】

  • 1.将虾洗净,不去头,用牙签从虾背第二节处挑出虾线,剪去长须后加入料酒拌匀,待10分钟左右(虾用中等大小的就可以,太大只的虾虾壳会太硬)再将码好味的虾用厨房纸擦去多余水分
  • 2.加入淀粉,充分拌匀使虾均匀裹满淀粉
  • 3.蒜头去皮,剁成蒜蓉,红辣椒切细末,青葱洗净同样切碎备用
  • 4.炒锅内勺入两勺油,加热至6成热时下入虾半煎炸
  • 5.至虾变色时盛出备用,大约3~4分钟左右(具体要看你制作的虾有多少,时间进行调整
  • 6.将虾捞出沥干油份,锅内留少许虾油,中火下入蒜蓉,葱和辣椒末一起翻炒出香味
  • 7.然后将虾再次倒入锅内
  • 8.撒入椒盐粉,翻炒几下就可以盛盘食用(可尝下味道,适当调整盐和椒盐粉的用量)
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