特濃蝦湯底！見到湯底顏色都知真材實料，我們全部湯飲光🥹用新鮮海蝦真的鮮甜好多！加入櫻花蝦，味道更加香呀！
做法好簡單！爆香蝦頭，然後壓出蝦膏❤️🔥要做到濃厚效果，中途就要攪碎再過篩！沒有攪拌器可以skip這個步驟，都好味的😚
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🦐超濃厚自家製鮮蝦湯麵📝食譜
烹調時間⏱45分鐘
🔸材料🔸
蝦 1斤10-12隻
油麵/任何麵 300g
洋蔥 1個切碎
茄膏 1湯匙
水 900ml
櫻花蝦 10g
蔥
🔹做法🔹
- ▪️處理大蝦▪️大蝦剪走蝦腳和尾部尖刺，分開蝦頭蝦身；蝦身去殻，挑出蝦腸；剪走蝦頭前方部份，除去沙囊，印乾水份
- 下油開鍋，加入蝦頭、蝦殼和蝦身炒香，按壓蝦頭䆁出蝦膏；蝦身取出避免過熟；下洋蔥碎和茄膏炒勻
- 大火倒入滾水，用手提攪拌棒攪碎蝦殼和蝦頭(可省略)，合蓋小火煮20分鐘，過篩
- 湯汁加入櫻花蝦，小火煮5分鐘，下鹽調味；加入麵、蝦身和其他配料煮熟，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Shrimp 10-12 px
Noodles 300g
Onion 1 px chopped
Tomato paste 1 tbsp
Water 900ml
Dried sakura shrimp 10g
Scallions
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Trim legs and tail spikes, separate heads from bodies, shell the bodies, and remove the intestinal tract. Cut off the front of the heads to remove the sand sac and pat dry.
- Heat oil in a pot, add shrimp heads, shells, and bodies, and stir-fry until fragrant. Press the heads to extract paste, then remove the bodies to avoid overcooking. Add chopped onion and tomato paste, stirring well.
- Pour in boiling water and, if desired, use a handheld mixer to break up the shells and heads. Cover and simmer on low for 20 mins, then strain.
- Add sakura shrimp to the broth and simmer for 5 mins. Taste for seasoning, then add noodles, shrimp bodies, and other ingredients, cooking until done. Garnish with chopped scallions before serving.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://shorturl.at/YyJ3x)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
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