【豆豉蒜蓉芦笋虾】
by 毛毛妈
今天做了这个豆豉蒜蓉芦笋虾，非常好味道。热量低健康一款快手菜。
用料:
1：冰冻中号白虾20个，盐1/3茶匙，白胡椒1/8茶匙，生粉1茶匙，香油 1/3茶匙；
2：芦笋一捆480克；
3：牛油果油 或其他食用油2大匙，蒜蓉1.5大匙，豆豉1大匙，水1大匙；
4：蚝油1.5大匙；
5：香油1/2茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、虾放半池冷水中化冻，去壳去肠泥洗净。沥水后放一碗里，加剩余1料（图1）拌匀腌10分钟待用。芦笋用刨刀削去外皮，滚刀切寸段备用（图2）。豆豉斩蓉（图3）待用。
2、不粘锅置炉上开大中火，加1大匙牛油果油，放入虾仁（图4）炒成八成熟，捞出（图5）待用。
3、原锅再加油1大匙，放入蒜蓉豆豉炒香（图6），放入芦笋段翻炒1分钟（图7），放入水1大匙炒约30秒，然后下蚝油1.5大匙及先前炒好的虾仁，翻炒均匀。
4、最后放入1/2茶匙香油，炒匀出锅。
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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