小菜
由 CookWhatHK0 次收藏
青瓜炒蝦仁,先焯水再以生粉薄芡同紅蘿蔔炒勻,最後淋上花椒油,爽脆鮮甜。
準備十隻大蝦,挑去蝦腸、去殼,剝出蝦仁。
Prepare ten large prawns, devein and peel them, and shell out the shrimp meat.
準備兩條青瓜洗淨。
Prepare two cucumbers and wash them.
青瓜用刨皮刀刨去外皮,去掉中心瓜瓤。
Peel the cucumbers with a peeler and remove the central pith.
青瓜切厚少少嘅片,紅蘿蔔切片,準備蔥花、蒜蓉。
Cut the cucumber into slightly thick slices, slice the carrot, and prepare the chopped spring onion and minced garlic.
鑊中燒滾水,放一湯匙油、一湯匙鹽,放入青瓜紅蘿蔔焯水 50 秒撈起,瀝乾水分備用。
Bring water to a boil in the pan, add a spoon of oil and a spoon of salt, blanch the cucumber and carrot for 50 seconds, then remove and drain.
焯好水嘅青瓜,翠綠翠綠。
The blanched cucumber turns bright green.
再放入大蝦煮熟,瀝乾水分撈起。
Then add the prawns, cook through, drain and remove.
煮熟嘅大蝦同青瓜、紅蘿蔔放埋一齊備用。
Set the cooked prawns aside together with the cucumber and carrot.
細碗中加入 3 湯匙水、2 湯匙鹽、2 克糖、1 克雞精、2 湯匙生粉,拌勻。
In a small bowl combine 3 spoons of water, 2 spoons of salt, 2 g sugar, 1 g chicken bouillon and 2 spoons of cornstarch, mix evenly.
熱鑊凍油,放入蔥花、蒜蓉爆香,加入碗中料汁。
Heat the pan with cool oil, sauté the chopped spring onion and minced garlic until fragrant, then add the bowl of sauce.
將汁炒至濃稠,再放入青瓜、紅蘿蔔、蝦仁炒幾下,加入花椒油上碟。
Stir the sauce until thick and sticky, then add the cucumber, carrot and shrimp, stir-fry a few times, add the Sichuan peppercorn oil and dish up.
上碟,鮮味嘅青瓜蝦仁就做好喇。
Plate up and the tasty cucumber with shrimp is ready.
呢道菜做法簡單快手,更突出食材嘅鮮味。
This dish is quick and simple to make, and brings out the freshness of the ingredients.
