川燒大蝦 Szechuan prawn

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華人在過年過節的食材消費上克真不是蓋的,有些家庭平時不怎麼會買大魚大蝦的。但特別在過年,餐桌上肯定少不了那大魚大蝦,雖然年關將近那海鮮價格不斷上升,但難得一家人一起團圓吃飯,所以再貴的食材也是值得和不手軟的。刺激食慾辣味的辣豆瓣醬,加上酸味的番茄醬,咸香酸辣與一體。這又是另一道簡單且很有看頭的菜,無論賣相或味道都是很不錯的。讓我們一起享用后,嘻嘻哈哈一整年。


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材料:

12
辣豆瓣酱
1大匙
番茄酱
2大匙
酱油
1/2茶匙
2茶匙
3大匙
姜末
1茶匙
蒜末
1茶匙
葱末
1茶匙

做法:

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1.锅中烧热油,下虾子炸至金黄色后,起锅滤干备用。

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2. 锅中烧热油,爆香蒜末和姜末。
3.
加入辣豆瓣酱拌炒。
4.
加入番茄酱、酱油、葱末、糖和水拌匀。

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5.将虾子倒入、拌炒均匀即可。

I
ngredients:

12 Prawns
1Tbsp Chilli bean paste

2Tbsp Tomato sauce

1/2tsp Soy sauce

2tsp Sugar

3Tbsp Water

1tsp Ginger (chopped)

1tbsp garlic (chopped)

1tbsp spring onion (chopped)

Method:

1. Heat oil in pan, add in prawn and fry until golden brown. Drain and set aside.
2. Heat oil in pan, sauté
ginger and garlic until fragrant.
3. Add in
chilli bean paste and stir well.
4. Add in
tomato sauce, soy sauce, mince spring onion, sugar and water, and mix well.
5. Add in prawn and stir well, ready to serve.


光明日報報導:年度盛事 [年夜飯]

中華料理 Oriental cuisinehttp://squallcuisine.com/?cat=57

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