蘆筍紫蘇春筍蝦

蘆筍紫蘇春筍蝦是由蘆筍、紫蘇葉、鮮蝦、紅辣椒、春筍等材料製作的一道美食。

基本介紹

• 中文名：蘆筍紫蘇春筍蝦
• 分類：家常菜
• 主要食材：蘆筍、紫蘇葉、鮮蝦
• 調料：雞湯、鹽、白糖、胡椒粉、白酒

中文介紹

原料：

蘆筍、紫蘇葉、鮮蝦、紅辣椒、春筍調料：

雞湯、鹽、白糖、胡椒粉、白酒

做法：

1、蘆筍切段，去皮，春筍整根切段做成碗狀。

2、筍尖、紅辣椒切成小丁，紫蘇葉留幾片整的，其餘切碎

3、鮮蝦去皮留尾，去蝦線，用鹽、胡椒粉、白酒醃漬

4、春筍碗用雞湯加少許鹽煮熟，蘆筍和春筍丁飛水撈出。

5、鍋中放油煸香蔥姜蒜末，放入紫蘇末，紅辣椒丁，春筍丁，煸出紅油，放入鮮蝦炒熟後加鹽、雞湯、白糖、調味，放入蘆筍煸炒勾薄芡出鍋將鮮蝦及其他原料塞入春筍碗中。剩下的蘇子葉墊在盤底裝飾，蘆筍圍邊

春筍小碗在雞湯里煮的味道鮮美，一口下去就是酥爛，裡面的鮮蝦彈牙勁道辣椒和筍丁，大開食慾，要是有點酸筍就更好吃了，紫蘇的味道像是淡淡的雨後香味清新而又濕潤。

英文解說

Material:

Asparagus, basil leaves, shrimp, red pepper, bamboo shoots

Seasoning:

Chicken soup, salt, sugar, pepper, white wine

Practice:

1, asparagus and cut into sections, peel, spring bamboo shoots bowl made of the whole root segments.

2, Sun Jian, Xiao Ding red pepper cut into, leaving a few slices of whole basil leaves, and the remaining chopped

3, left tail peeled shrimp to shrimp line, salt, pepper, pickled white wine

4, spring bamboo shoots bowl of chicken soup cooked with salt, asparagus and bamboo shoots small flying water until golden.

5, Hong Cong Jiangsuan pot stir up the end of oil placed in the late basil, red peppers, bamboo shoots small, stir a marked, after the salt into the fried shrimp, chicken, sugar, seasoning, add Saute the asparagus leaves the pot to thicken thin hooks and other materials stuffed shrimp bowl bamboo shoots. Su pad cotyledons remaining in the bottom of the plate decoration, asparagus around edges

Bamboo shoots in soup bowl and cook the delicious taste, a go is Sulan, which the shrimp shells and bamboo small teeth Effort pepper, open the appetite, if a bit more delicious Sour Bamboo Shoots, and basil taste like is the faint smell of fresh rain but humid.