wbl198091 2012-1-24 01:49
琵琶虾[24P]
这是一道老菜了,造型象琵琶,咬一口,外层香脆、内里却又鲜美细嫩,配上不同沾料,的确不错!-?+jH.H;nd KM
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先看看成品吧?吊吊胃口!fyR.L L$S[B
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用料:带壳而且比较大的虾
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辅料:鸡蛋、普通面粉、面包糠!r:^;Vd Z@RU
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调料:盐、味精、蚝油、胡椒、料酒等
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虾去头、去壳,保留尾段,虾头虾壳保留好,等会儿有妙用;-b0Dm"Yu._M
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将虾开背,去沙线,略拍平;
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用适量盐、味精、胡椒、蚝油、少许料酒将虾肉码味十几分钟;
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码好味的虾肉裹上面粉,在铺过面粉的案板上用擀面杖轻轻槌打、敲平+`-}
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虾壳和虾头留好
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将槌打、敲平的虾肉沾打匀的蛋液后裹面包糠,轻轻拍打按实,确保面包糠沾紧实;rQE
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抖掉多余的面包糠,下六成热油锅炸,一只手用筷子夹住虾尾、另外一只手用羹匙控制虾肉受热后的变形(保持形状),炸到表面金黄色就可以出锅了;.ts^4RP&^I0g
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