推荐回答(5个)
白灼虾
主料
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鲜虾
250克
辅料
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油
5克
-
盐
1克
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糖
2克
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蒜籽
15克
-
生抽
60毫升
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葱白
2克
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姜
15克
步骤
1.鲜虾买回后放入清水中养30~60分钟
2.将虾须和尖锐的前刺剪去,用流动清水清洗几遍,沥干水份备用
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F6d81800a19d8bc3e8d415539898ba61ea9d345f3%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
3.白灼时所需的去腥调味料:白酒,姜,葱白
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5ab5c9ea15ce36d33d73d0c331f33a87e850b1ca%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
4.上步骤的姜切成薄片,葱白切成段
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F3bf33a87e950352a280076fb5843fbf2b3118be4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
5.锅内加大半锅水,倒入姜片和葱白
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ff703738da97739122451d692f3198618377ae2ca%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
6.再倒入少许白酒
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F562c11dfa9ec8a13da140413fc03918fa0ecc033%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
7.加上锅盖大火将水煮开
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fcb8065380cd791236e81c787a6345982b3b780e4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
8.水烧开沸腾时倒入虾,用筷子略搅拌让虾受热均匀
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fa9d3fd1f4134970a743a43dc9ecad1c8a6865df3%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
9.锅内水再次沸腾后再煮约半分钟(可根据虾数量的多少来调节时间)
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fb7003af33a87e950d860a09f1b385343faf2b4ca%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
10.用漏勺将虾捞起
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F42166d224f4a20a48f696f349b529822730ed0ca%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
11.投入冷开水中冷却,保持虾的肉质不变老(夏日可选用冰水,效果更好)
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fd1160924ab18972bbb5a5339edcd7b899f510ae4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
12.再次用漏勺捞起沥干水份后,可装碟
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ff3d3572c11dfa9ec325905e469d0f703908fc1ca%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
13.蒜姜调味汁所需的材料:油,生抽,蒜籽,姜,盐,糖
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fb2de9c82d158ccbf54f5e6c912d8bc3eb03541f3%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
14.蒜籽去皮的好办法,用刀横面将蒜拍扁,蒜皮可轻易剥下
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fbd315c6034a85edfa1c5add042540923dc5475f3%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
15.蒜和姜分别切成蒜末和细姜丝备用
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F38dbb6fd5266d0166550cddb9c2bd40734fa35f3%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
16.锅内倒入少许油,开小火加热
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F54fbb2fb43166d22887946674d2309f79052d233%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
17.再倒入蒜末和姜丝翻炒
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fb151f8198618367a46fe2c2e25738bd4b21ce5ca%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
18.加入盐
19.加入糖
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ffc1f4134970a304e606bf309dac8a786c8175cf3%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
20.拌匀后倒生抽
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F314e251f95cad1c8efdbafd4743e6709c83d51e4%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
21.加热至糖和盐溶解,即可关火。
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F32fa828ba61ea8d3bc6b27f79c0a304e241f58f3%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
22.用小碗装出姜蒜汁,白灼虾即可蘸食。
小贴士
1,虾一定要选择新鲜生活的,选择的标准为虾背部呈青黑色,虾体硬朗弯曲,灵活。品种以基围虾为佳;
2,吃虾时记得挑去虾背部的黑色肠线,可以用牙签来划开虾背的肉,再挑出肠线。
白灼虾属于粤菜的一种,做法很简单,煮水沸腾之后放虾烫个几分钟就完事了,但是,想要虾肉鲜甜可口,同时壳脆好剥,那可就要考验大厨的功力了。
首先,虾的自身就需求精挑细选,每个虾的体魄都需求平均大小,大小不一的虾会由于火候不匀的问题招致口感不已,有些过火老了有些又没熟透。
同时,一切的虾都应该是活着的,再下锅之前都还是活蹦乱跳的,那样下锅之后的肉质才干丰满坚固,在特地出产海鲜的时节的海虾口感最好,个头也最大,河虾如今大多都是人工养殖,而且个头普遍偏小,白灼还是选择海虾最为妥当。
其次,下锅之前,要准备好姜蒜和米酒,煮水的时分,把姜和米酒一同倒入水中共同烹煮,这样的汤汁可以有效的去除腥味,也能很好的保存虾体的原汁原味。一定要等水沸腾的时分再把活虾下锅,那样一锅的虾就会在霎时变成红白相间的两种颜色了,煮的时间也不宜过长,大约5-10分钟就能够出锅啦!
再然后就是让人垂眼欲滴的味碟了,依据不同的人的不同口味,味碟能够弄成本人喜欢的口味。
不过自己能够给各位一点小倡议,就是在味碟中能够挤一些鲜青柠,就是小的那种绿色的,那种青柠的气息更香而且也不会招致过酸,加在味碟里沾着拨好的虾肉一同吃,几乎圆满!
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