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鲜虾排骨粥的家常做法,鲜虾如何保存

时间:2019-07-14 来源:一周菜谱家常菜
 

做法:将新鲜虾仁、猪肉、胡萝卜、葱、姜放在一起剁碎,加入调料拌匀;把做成的馅料分成份,包入馄饨皮中,再放在沸水中烫熟;锅里加高汤煮开,放入已烫熟的馄饨,再加香菜、葱末、胡椒、麻油等调味料。想让鲜虾带有柠檬的清香味,可将腌制时间延长至半小时以上。

材料 珍珠米,鲜虾,排骨,姜丝
做法 1.珍珠米洗干净,放一小勺油浸一会
2.排骨洗净剁成小块焯水
3.虾去头剥壳,留尾部的少许虾壳,挑出虾线洗净备用
4.电饭煲放水,米,姜丝和排骨,烧开后改用小火煲1个小时
5.等粥煲好了,放入虾仁,加入盐搅拌均匀
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材料:蘑菇g,鲜虾适量,盐、油、生粉、肉片、香芹、葱各适量。香港的鲜虾云吞面就像上海的小笼包一样,是不得不尝的美食杰作。云吞个个有婴儿拳头大,馅全部是完整的大个鲜虾做的。面条要用鸡蛋面做成,口感筋道。汤面也十分讲究,要用猪骨、大地鱼干、虾皮熬至而成。具备了这些工艺,才可称得上是正宗的港式云吞面。

原料:鲜虾、芝麻、蛋清,食盐、鸡精、料酒、糖少许。鲜虾去壳,洗净吸干水分,加入调味料腌十五分钟,泡嫩油,沥干油分,待用;

鲜虾去头和壳,独留虾尾壳,切去一半虾肉,留一小截虾尾;红萝卜去皮洗净,切成小丁。原料:、鲜鱿鱼、鲜虾仁、蟹柳、各适量,个。

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