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# 小龙虾的做法 | ||
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![成品](./成品.jpg) | ||
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在家里做的小龙虾,肉质细嫩,鲜嫩多汁,干净卫生。 | ||
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## 必备原料和工具 | ||
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- 小龙虾 | ||
- 油 | ||
- 香叶 | ||
- 八角 | ||
- 桂皮 | ||
- 青花椒 | ||
- 花椒 | ||
- 子弹头辣椒 | ||
- 葱姜蒜 | ||
- 郫县豆瓣 | ||
- 黄豆酱 | ||
- 啤酒 | ||
- 生抽 | ||
- 盐 | ||
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## 计算 | ||
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以下是两斤小龙虾的量,按比例调整就好。 | ||
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- 小龙虾 = 2 斤 | ||
- 油 = 70 毫升 = 我平时炒菜 3 倍量 | ||
- 香叶 = 两片 | ||
- 八角 = 一个 | ||
- 桂皮 = 3 克 | ||
- 青花椒 = 10 克 | ||
- 花椒 = 10 克 | ||
- 子弹头辣椒 = 5 克 | ||
- 葱 = 一根大葱 | ||
- 姜 = 30 克 | ||
- 蒜 = 7 瓣大蒜 | ||
- 郫县豆瓣 = 30 克 | ||
- 黄豆酱 = 30 克 | ||
- 啤酒 = 500 毫升 | ||
- 生抽 = 30 毫升 | ||
- 盐 = 10 克 | ||
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## 操作 | ||
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- 小龙虾刷干净去虾线,葱切 2cm 葱段,姜蒜切末。 | ||
- 烧油,油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。 | ||
- 香料出香气之后下锅葱姜蒜 | ||
- 葱姜蒜爆香后,加入郫县豆瓣、黄豆酱,炒出红油。 | ||
- 下小龙虾,翻炒至变色。 | ||
- 加入啤酒,等啤酒烧开后加入生抽,盐。 | ||
- 将小龙虾完全煮熟后出锅。 | ||
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## 附加内容 | ||
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饭店应该都是油炸一遍,家庭油炸的话,太浪费了,所以在这个菜谱里用油比炒菜油多一些煎一下,实测同样好吃。 | ||
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去虾线后的虾肉比不去虾线的虾肉口感差一些,并且小龙虾去虾线对新手是一个挑战,能接受虾线的情况下不去虾线也可以。 | ||
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如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |
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