【红葱头蛋炒虾仁】
MaomaoMom/毛毛妈
用红葱头鸡蛋炒虾仁真的非常好吃, 大家试试吧.
用料:
1: 冰冻无头虾 (16-20大小) 500克;
2: 盐1/2茶匙，白胡椒粉1/6茶匙，香油1/2茶匙；
3: 红葱头2个（140克）；
4: 大鸡蛋3个+2个大鸡蛋清，盐1/4茶匙，鸡粉1/6茶匙，头抽酱油1茶匙, 葱花3大匙；
5: 橄榄油 3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)，去壳去肠洗净沥水. 将虾仁放一小盆中抓捏半分钟, 加所有2料调味料(图2)拌匀，腌15分钟.
2、红葱头去皮，冲洗后切丁(图3)。 鸡蛋同剩余3料放一碗中(图4)，打散待用.
3、不粘锅置炉上中火，放1茶匙橄榄油，放入虾仁(图5)，炒至8成熟盛出待用。 原锅再放2茶匙橄榄油，放红葱头丁炒(图6) 2分钟。
4、倒入打散的鸡蛋汁(图7)，等蛋汁底部凝固了，倒入之前炒锅的虾仁(图8)，翻炒30秒至蛋汁刚凝固，将红葱头蛋炒虾仁盛出, 即可上桌趁热食, 鲜嫩好滋味。
I truly enjoy reading through on this internet site, it has got fantastic content. “The secret of eternal youth is arrested development.” by Alice Roosevelt Longworth.
I have been absent for some time, but now I remember why I used to love this site. Thank you, I’ll try and check back more frequently. How frequently you update your web site?
Thank you for another informative website. Where else could I get that kind of information written in such an ideal way? I’ve a project that I am just now working on, and I’ve been on the look out for such information.
In the grand design of things you actually get a B+ with regard to effort. Where you lost us was first in all the particulars. You know, people say, the devil is in the details… And it could not be more correct in this article. Having said that, permit me inform you just what exactly did deliver the results. Your writing is quite engaging which is possibly why I am making an effort to comment. I do not really make it a regular habit of doing that. Next, whilst I can easily notice a jumps in logic you make, I am definitely not sure of exactly how you appear to connect the points which in turn help to make the conclusion. For right now I shall subscribe to your issue however wish in the future you link your dots better.