年菜~鳳凰歸巢好運來
食材
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1蝦去殼留尾,剖開去除腸泥 -
1配菜切片
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1粉絲泡熱水至軟取出
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2鋪在漏勺上
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3放入高溫油鍋中用大火炸,上面的勺子要壓至定型才能放開,炸至酥脆
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4小黃瓜與米粉裝飾
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5蝦球與醃料拌勻
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6用少許油炒至7分熟取出
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7炒香洋蔥
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9放入紅蘿蔔和鳳梨調味
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11加小黃瓜用太白粉水勾芡,倒入蝦球
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12拌勻起鍋就完成了
![蝦球與[醃料]拌勻](https://imageproxy.icook.network/resize?height=600&nocrop=true&sign=bZdK3737wQjVa2SFbztoTuqocwgaSwJsWBiCUvG_qjc&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F269761%2Ff1a6c46e458bd9d8.jpg&width=800)
![放入紅蘿蔔和鳳梨[調味]](https://imageproxy.icook.network/resize?height=600&nocrop=true&sign=dARIz2wY3oUzpnlY5T8DG-dFRj0fLBy3_8ZsTl_McrU&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F269764%2Fcd07d2b0ee7baedf.jpg&width=800)
小撇步
蝦球要剖到底才能做出漂亮的蝦球哦^^
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