【豆腐泡酿虾滑】
MaomaoMom/毛毛妈
相信豆腐泡塞肉，大家都是爱吃的。这次用虾蓉做馅，好吃极了。
用料:
1：冰冻白虾仁1包454克；
2：盐1茶匙，葱花4大匙，姜末1茶匙，生粉2茶匙，白胡椒粉1/8茶匙，香油1茶匙，水2大匙；
3：豆腐泡一包140克；
4：牛油果油 1大匙，葱1条洗净切段，姜5克切片；
5：万字牌生抽酱油 2大匙，老抽酱油1大匙，糖1/2茶匙， 鸡粉 1/6茶匙，水1杯；
6：香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、将冰冻虾放半池子冷水里解冻（图1），去壳去肠洗净，挤去水。用刀压扁切细丁（图2），放入一盆里，加所有2料，用一双筷子顺一个方向搅拌至少70-80下，至馅上劲待用（图3）。
2、豆腐泡用食指轻轻戳一个洞，塞入大约1.5茶匙的馅（图4）。
3、锅加1大匙油，置炉上开大中火，放入4料的葱段和姜片炒香（图5），再放入豆腐泡，及所有调料5料（图6），煮滚。
4、调小火煮15分钟，中间翻拌2-3次, 最后加1茶匙香油拌匀即可上桌。配点米饭吃，很棒.
The Pink Salt Trick is a minimalist but effective morning routine: Just drink a glass of lukewarm water mixed with a pinch of Himalayan pink salt as soon as you wake up.
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The Pink Salt Trick is a minimalist but effective morning routine: Just drink a glass of lukewarm water mixed with a pinch of Himalayan pink salt as soon as you wake up.