【青酱虾仁意粉】
by 毛毛妈
我们家毛毛对意大利粉向来是情有独钟的，这次做的这个青酱虾仁意粉，也很受他欢迎。
用料：
1：意大利通心粉半包250克，盐1茶匙，油1茶匙；
2：冰冻白虾200克，盐1/4茶匙，生粉1茶匙，橄榄油1.5茶匙；
青酱：
3：橄榄油4大匙；
4：盐3/4茶匙，黑胡椒1/4茶匙。
5：蒜蓉1.5茶匙；
6：欧芹（parsley）40克;
其他：
7：芝士粉（grated Parmesan cheese）3大匙。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、虾化冻后去壳去肠，洗净沥水，拌上2料里的盐和生粉，用手抓捏均匀，静置20分钟（图1）。
2、不粘锅置炉上开中火，放1.5茶匙橄榄油，放入虾仁（图2）炒至虾仁变色至熟（图3），捞出待用。
3、大号锅放大半锅水，放入1茶匙盐和1茶匙油，置炉上开大火。水滚后放意面（图4），再煮滚，然后调中小火煮10左右分钟至断生沥水。
4、青酱：煮面的空档，将3-6料放入搅拌器（blender）里（图5），打成蓉待用（图6）。
5、将煮好的意面、虾仁、青酱及芝士粉放入一干净锅里（图7），拌匀（图8）后就可以上桌了。
Thanks for sharing superb informations. Your web-site is so cool. I am impressed by the details that you have on this blog. It reveals how nicely you perceive this subject. Bookmarked this web page, will come back for extra articles. You, my pal, ROCK! I found simply the info I already searched everywhere and just couldn’t come across. What a perfect site.
It is really a nice and useful piece of info. I’m happy that you just shared this useful info with us. Please stay us informed like this. Thank you for sharing.
Whats up this is somewhat of off topic but I was wondering if blogs use WYSIWYG editors or if you have to manually code with HTML. I’m starting a blog soon but have no coding expertise so I wanted to get advice from someone with experience. Any help would be enormously appreciated!
There are some fascinating cut-off dates on this article but I don’t know if I see all of them center to heart. There may be some validity however I’ll take hold opinion until I look into it further. Good article , thanks and we wish extra! Added to FeedBurner as properly