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简介
用奶油搭配白酒将虾子及蘑菇煎炒至略略收汁,不仅让食材吸足浓郁汤汁.. 在吮指间~蒜香,奶油香味更令人意犹未尽,回味无穷!
原料
【食材】白虾15尾,蘑菇4-6朵,有塩奶油20g,蒜头3-5颗,台湾之美白葡萄酒30g, 【装饰】香草薄荷叶适量, 【调味料】海塩半匙,粗粒黑胡椒适量
步骤
1白虾自冻库拿下,将虾子放在水龙头下冲2,3分钟解冻完成.先用剪刀剪去尖端及虾须~
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2虾子免去壳,用牙签插入虾背部(约从脖子算起第2.3节)将肠泥取出..洗净备用~
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3将食材备妥如图示,蒜头切末,蘑菇对切或1分4..
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4冷锅放入奶油,转中火放入蒜末炒至香味出来,放入虾子煎至虾壳变红..
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5翻面放入蘑菇,白酒煎炒2-4分钟略略收汁,再加入调味料拌炒数下就完成啰~
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6盛盘后洒上一些切碎香草薄荷叶,感觉更美味了~
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