【香酥虾】

                                                          做这道菜先讲讲这道菜的来历

                                                        也是我对公司食堂菜的认知和改观

                                                        进公司不久后部门团队建设选在食堂 

                                                                     一开始我不以为然     

                                                           误认为就是随便弄弄大家聚聚就好   

                                                                对公司食堂的师傅厨艺不了解  

                                                        所以对于食堂安排的饭菜也就没有什么期待

                                    部门按流程提交菜单，总务处安排购买食材，食堂师傅根据菜单备菜炒菜

                                                              约定好的时间点，我们上楼入座

                                                                          冷盘冷碟备齐后

                                                                       热菜一个接一个的上

                                                          看到那些装盘精致，香味扑鼻的菜肴时

                                                                  我才意识到自己的浅薄和无知

                                                                  这和我平日吃的工作餐截然不同

                                                                  原来掌勺的吴师傅是专业的厨师

                                                                     部队服役的时候就是大厨功底

                                                                         转业到我们公司掌勺食堂

                                                                           有自己的绝活和特色菜

                                                                                   值得我好好学习

                                                 和吴师傅学习，就从这道【香酥虾】开始

                                                 通常我们做脆虾的时候基本都是用全程重油炸

                                                           吴师傅的心得是轻油炸重调味

                                    油炸可以保证虾壳的香脆和红亮，但是油不可过多，时间不能太长  

                                                           接着在油炸的基础上再加一道淋味

                                                        这样外壳香脆之余虾肉吃味，两者兼顾

                                                               师傅讲解后我回来照方练习

                                                                    尽得满盘都是红亮甲

                                                                        壳香肉嫩味鲜美

                                                                        勾起馋虫一条条

                                                                         等不及啦  赶紧吃

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

【用料】

新鲜河虾500克，基围虾也可以的，生抽，耗油，大蒜瓣

【做法】

 1，先给虾美容一下--用剪刀剪去虾须虾钳，修整的漂亮些

 2，锅热后放油，5成左右热温即可

 3，把美容过的虾放入油中过5-8分钟

 4，随即调入少量食盐

 5，捞出装盘

 6，洒上切好的大蒜碎

 7，锅底留少许油，放入生抽

 8，加入一小碗清水

 9，调入少许耗油，耗油和生抽的比例为1:1，一勺即可

10，烧热后关火直接浇入盘中






海燕厨房笔记：

1，河虾和基围虾都可以，做之前要清理一下虾须虾钳

2，油不要太多，否则就成炸虾了

3，生蒜切成蓉或细碎，浇热汁后奇香

4，操作不难，没有厨艺也不用担心