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簡介
只要花一點點小心思,蘿蔔也可以做成精緻的宴客菜。這道鮮蝦蘿蔔釀就是如此,潔白如玉的蘿蔔配上紅紅的鮮蝦,真是好看極了,當然營養也是極佳的。家裡來客人的時候,端上這樣一道菜,一定會倍受歡迎。
原料
豬肉(肥瘦相間), 基圍蝦, 白蘿蔔, 料酒, 鹽, 生抽, 香油, 糖, 胡椒粉, 姜, 蔥
步驟
1材料:豬肉(肥瘦相間),基圍蝦,白蘿蔔(儘量選直的,容易操作)
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2蝦去殼去蝦線,洗凈瀝干後剁成泥
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3留少部分蝦尾裝飾用,洗凈瀝干後用少許料酒和鹽抓勻腌一下
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4豬肉剁成泥
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5肉末,蝦泥加料酒,生抽,香油,鹽,糖,胡椒粉,姜蔥末
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6拌勻(味道不要調的太淡,後面蘿蔔還要吸收一些鹹度)
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7蘿蔔去皮切成大小均勻的段,再用挖球器或勺子把中間挖空。(不挖破的情況下,儘量挖空挖深些,這樣蘿蔔容易入味)
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8挖空的蘿蔔內先填滿肉泥,再放上蝦尾,入冷水鍋蒸七八分鐘左右
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9蒸好後蘿蔔會出水,用蒸出來的湯汁勾芡後淋在菜上即可
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