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今天和大傢分享一道“油燜大蝦”的傢常做法，先煎後炒，濃鬱鮮香，老少皆宜，有喜歡的趕緊學一下。
食材：鮮蝦
輔料：小蔥、生薑、紅椒、大蒜
調料：生抽、蠔油、料酒、食鹽、白糖、胡椒粉、番茄醬
【油燜大蝦】—— 濃鬱鮮香
1.下面開始準備食材
準備鮮蝦500克，剪掉蝦頭、蝦腿，用牙簽挑出蝦線，清洗幹凈在蝦背上劃一刀，這樣烹飪時更加入味。
2.下面開始準備輔料
準備小蔥幾根，洗幹凈以後，把蔥白切成圈，蔥葉切成段。
準備生薑一塊，切成末。
準備大蒜幾粒，拍扁切成末，和蔥白放在一起。
準備紅椒一個，切成圈備用。
3.下面開始調料汁
碗中放入生抽20克，蠔油10克增鮮，少許料酒去腥，食鹽2克，白糖3克，胡椒粉1克，番茄醬10克，用勺子攪拌均勻備用。
4.下面開始烹飪
鍋內燒油，油溫五成熱時，把大蝦倒入鍋中煎一下，輕輕地搖晃鍋讓大蝦均勻受熱，一面煎好以後，翻過來再煎另一面，大蝦煎香煎至蝦皮酥脆，煎出蝦油。
大蝦一定要煎的焦酥、煎出油，成菜才更加鮮香。
倒入蔥、薑、蒜翻炒，炒出蔥薑蒜的香味，再倒入準備好的碗料，放入紅椒圈，開小火煨2分鐘讓料汁滲入到蝦肉裡面，料汁快燒幹的時候撒上蔥段，翻炒均勻就能裝盤上桌瞭。
一定要小火慢煨，蝦肉才能更加入味。
好瞭，一道簡單又傢常的油燜大蝦就做好瞭。
https://foodrecipes.pixnet.net/ /" rel="dofollow">家常菜
My Website: http://家常菜
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