shejizhen 2024-10-29 17:46
做虾谁不会呀？但这样一搭，香到手指都要吮一遍[16P]
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[size=4]今天是詹姆士的厨房陪伴你的第2462天[/size]
[size=4]谢谢你的点阅与分享[/size]
[size=4]文末有福利喔[/size]
[size=4]前些日子，#杭州真的很适合减肥#登上热搜，不少网友戏称杭州是“美食荒漠”， 说“每次去杭州必然暴瘦”……[/size]
[size=4]大厨听了直摇头：“那是他没吃到好的！”[/size]
[size=4]江浙一代，从江河湖鲜，到传统古味，再到舶来西餐，向来不缺少美食~[/size]
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[size=4]这不，迫不及待要把这道江南味道的梅干菜油爆虾教给你，为江浙美食正名！[/size]
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[size=4]秋天的江南，是虾兵蟹将的天下。[/size]
[size=4]油爆虾的做法，在江南一带可是大名鼎鼎。[/size]
[size=4]旺火热油，把虾炸得壳脆肉嫩，一触即脱，一咬爆汁~[/size]
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[size=4]难怪有人靠它开出网红连锁店，有人将它作为最心心念念的“妈妈招牌菜”。[/size]
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[size=4]要使江南风味更加浓厚，大厨有心搭配了鲁迅先生都放不下的家乡味道——梅干菜。[/size]
[size=4]鲜嫩的雪里蕻，经过道道工序，在匠人手中，把江南的阳光与时光，浓缩成馥郁的陈香。[/size]
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[size=4]▲点击get同款缙云梅干菜，浓香馥郁~[/size]
[size=4]与陈皮一道做成咸鲜酸甜的酱汁，渗透进虾壳与虾肉间若即若离的缝隙，连壳带肉，一只只都饱含风情。[/size]
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[size=4]无论是家常下饭，还是为挑食的孩子换换口味，抑或邀三五好友吃点小酒，[/size]
[size=4]这道菜绝对是必备的佳品，好吃落胃！[/size]
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[size=4]新鲜沼虾1盆 缙云梅干菜1碗 陈皮2片[/size]
[size=4]生姜1块 小葱1根[/size]
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[size=4]【1】食材准备[/size]
[size=4]1.陈皮泡发，梅干菜泡发沥水；[/size]
[size=4]2.生姜切片，小葱切段；[/size]
[size=4]3.虾去除虾线、虾头、虾脑、虾脚，洗净，从腹部破开虾壳。[/size]
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[size=4]【2】制作调味汁[/size]
[size=4]1.锅中放油，炸香梅干菜后沥出；[/size]
[size=4]2.用梅干菜油煸香姜片、葱段，加入陈皮水；[/size]
[size=4]3.放入盐、糖、生抽、料酒、白胡椒粉调味；[/size]
[size=4]4.滤出备用。[/size]
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[size=4]【3】炸虾[/size]
[size=4]1.热一锅油，油温220°C左右加入处理好的虾，炸30秒左右捞出；[/size]
[size=4]2.重新热油，复炸10秒左右。[/size]
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[size=4]【4】炒制[/size]
[size=4]1.锅中留少许底油，倒入调味汁，放入炸好的虾；[/size]
[size=4]2.收汁后，加入梅干菜炒香炒匀。[/size]
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[size=4]【5】出锅[/size]
[size=4]出锅撒上葱花点缀。[/size]
[size=4]油爆虾外表金黄酥脆，内里多汁细嫩，梅干菜独有的清香与虾的鲜美不断交织，相互映衬，丝毫没有掩盖彼此的味道，吃完后还有淡淡的回甘~[/size]
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