【三餸一湯】胡椒玫瑰露蝦
蘋果日報 2019/12/31 07:00
食譜蝦煮15-30分鐘
材料：
蝦500克
胡椒粒1湯匙
黑椒碎半湯匙
玫瑰露1湯匙
做法：
1.
蝦剪頭尖角，剪腳。白鑊加入白胡椒和黑胡椒碎，炒至發出香味，加入蝦拌炒至沾滿胡椒粒。
2.
灒入玫瑰露，蓋上，收中火煮至酒乾。中間可開蓋拌炒，炒至蝦金黃和變色，盛起。
Pepper Shrimp with Mei Kuei Lu Chiew
Ingredients:
Shrimp 500g
Whole white pepper 1 Tablespoon
Ground black pepper ½ Tablespoon
Mei Kuei Lu Chiew 1 Tablespoon
Steps:
1.
Cut the sharp edge of shrimp head and cut the legs. Pan fry white pepper without oil. Put in black pepper, and pan fry until smell the flavor.
2.
Put in shrimp and stir fry until shrimp stick with pepper. Put in Mei Kuei Lu Chiew. Cover the lid and turn to mid heat. Open the lid and stir fry for a while. Serve when shrimp turn to golden colour.
蝦500克
胡椒粒1湯匙
黑椒碎半湯匙
玫瑰露1湯匙
做法：
1.
蝦剪頭尖角，剪腳。白鑊加入白胡椒和黑胡椒碎，炒至發出香味，加入蝦拌炒至沾滿胡椒粒。
2.
灒入玫瑰露，蓋上，收中火煮至酒乾。中間可開蓋拌炒，炒至蝦金黃和變色，盛起。
Pepper Shrimp with Mei Kuei Lu Chiew
Ingredients:
Shrimp 500g
Whole white pepper 1 Tablespoon
Ground black pepper ½ Tablespoon
Mei Kuei Lu Chiew 1 Tablespoon
Steps:
1.
Cut the sharp edge of shrimp head and cut the legs. Pan fry white pepper without oil. Put in black pepper, and pan fry until smell the flavor.
2.
Put in shrimp and stir fry until shrimp stick with pepper. Put in Mei Kuei Lu Chiew. Cover the lid and turn to mid heat. Open the lid and stir fry for a while. Serve when shrimp turn to golden colour.
蝦剪去頭的刺尖和蝦腳。
黑白胡椒白鑊炒香。
把蝦落鑊，炒勻至胡椒粒沾滿蝦的表面。
灒入玫瑰露煮至酒蒸發。
將胡椒蝦再炒一會。