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六月初的广州,高阳炎日,天气已经热情似火。
随着天气越来越热,吃货的我,对小龙虾的喜爱也与日俱增。
我家人都不爱吃辣的,于是小龙虾的烹饪首选十三香小龙虾。
小龙虾,肉质松软,味道鲜美,高蛋白,低脂肪,营养丰富。
还有药用价值,能化痰止咳,促进手术后的伤口生肌愈合。
只只肥美火红的十三香小龙虾,汤汁香浓,口感鲜美香嫩。
刚端上桌,大家立马动手剥虾,白嫩的虾肉,蘸上汤汁,放在口中满满咀嚼,味道“无得顶”。
一只小龙虾,一口冰啤酒,让人欲罢不能。
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材料:小龙虾2斤
辅料:王守义十三香,姜片,蒜头,食用油,盐,黄酒,红糖,生抽,陈醋
做法如下:
1/小龙虾清洗干净,剪去脚和须,用牙刷仔细刷洗龙虾腹部,再用淡盐水浸泡15分钟后捞出,过清水沥干。
2/锅内注入适量食用油,放入姜片和蒜头,爆香。
3/放入小龙虾爆炒至虾身变红,下盐、红糖、生抽、陈醋炒匀。
4/注入小半碗黄酒,加盖焖5分钟。
5/煮至小龙虾绯红,撒上十三香,炒匀,焖至入味,大火收汁后出锅。
附图1-6
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