年菜: 煮虾的2种简单功夫

1) 香港豉(shì)油虾

注意:
豉: soy (\Shì) = 䜴
鼓: drum (\Gǔ)

2) 蒜蓉蒸虾

要诀:
◇ 酱汁: 蒜蓉, 米酒, 酱油, 白糖
◇ 水煮滚, 包保鲜纸, 蒸三分钟。
◇ 葱花点缀 (浇上一匙热油, 可以提香)

注意: 清洁虾,
1 用牙签挑肠泥 (从虾尾算起虾背第2或第3节),
2 胃 (虾头下面和身体交接处)
3 剪掉虾脚, 长须, 头部尖刺

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