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原料
新鮮雞頭米 150個, 基圍蝦 200g, 蘆筍 4根, 料酒 30ml, 生抽 10ml, 鹽 4g, 生粉 10g, 蛋清 1勺, 薑絲 適量, 濕澱粉 30ml
步驟
1所需的主要原料集合
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2基圍蝦去頭去殼留蝦仁,用牙籤挑去腸泥
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3在處理好的蝦仁中,加入料酒,生抽,生粉,以及蛋清,用手抓勻,腌制10分鐘
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4蘆筍洗凈,斜刀切段備用
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5鍋中放入適量的水,大火燒開後,放入蘆筍丁焯水1分鐘後撈出
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6同樣的將雞頭米放入燒開的水中,焯煮2分鐘後撈出
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7平底鍋放入少許食用油,爆香薑絲,然後將腌制過的蝦仁滑入鍋中,翻炒至完全變色
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8之後依次加入雞頭米翻炒,最後加入蘆筍丁翻炒
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9加適量鹽分調味
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10最後將30ml的濕澱粉緩慢倒入鍋中,勾一層薄薄的芡汁,湯汁濃稠即可關火
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