麻辣小龙虾这样做出来，麻辣醇香，吃了就停不下来，做法还简单！

随着人们生活水平日渐提高，海鲜 *** 成为了不少家庭的必备述求，小龙虾的销量也水涨船高，成为了餐桌上最为常见的菜品，但因为 *** 技巧没能掌握，一般都会选择在外面饭店里吃。有时候不仅不方便，消费也会增加，这样的话，倒不如能在家里 *** 这道菜，自然需要一定的 *** 作技巧，以此实现小龙虾食用 *** 。

（点击 *** 观看更详细）

小龙虾在清洗、挑线、烹制等各个环节都需要注意，毕竟每一个环节都有讲究，而且一旦 *** 作不妥当，会影响这道菜的口感。

在清理小龙虾的过程中是十分需要有耐心的，这也是对你是否真的喜欢制菜或者喜欢做这道菜的一种考验。从这个意义上出发，理所应当作为小龙虾 *** 的重要模式去进行，需要去学习相关专业化的 *** 技巧。今天的分享从 *** 作上讲是十分简单，从具体的效果上说也是较为突出的，因此，可以从中学取更多东西。

【麻辣五香小龙虾准备食材】

主料：小龙虾500克

准备调料：

辣椒15克、姜10克、葱3克、蒜10克、小茴香2克、豆瓣酱30克、料酒20克、五香料粉2克、盐10克、白糖5克、味精5克、生抽10克、酱油5克、老抽5克、胡椒粉1克

【麻辣五香小龙虾 *** 步骤】

一 煸炒香料

小龙虾的选择一般我们选择江苏或者湖北的小龙虾口感更好吃，当然越大越好吃，龙虾肉口感更好。

将小龙虾用小刷刷洗干净，然后抽取虾线，

锅中加入红油或色拉油，待油红后，

分别下入辣椒15克、姜10克、葱3克、蒜10克、小茴香2克、豆瓣酱30克，用小火煸炒出香味来，

再加入清洗干净的小龙虾，清洗上需要下点功夫，

海盐等物质滞纳的话对 *** 是有危害的，同样虾线要去除，以此保证小龙虾的原汁原味。

二 入料烹制

翻炒至它变色的时候，烹入料酒20克、五香料粉2克、盐10克、

白糖5克、味精5克、生抽10克、酱油5克、老抽5克、胡椒粉1克，

调色调味后再加入适量清水，换成小火烧制15分钟，让其充分入味。

料酒有极强的去腥作用，其实对于小龙虾也是如此，如果没有料酒的加持，很可能出来的海鲜味特别强烈，甚至会剥夺掉其他调料的味道，烹制就显得没有太大的意义了。

三 关火静焖

烧好以后，如果不急着食用，可以让它静置十分钟左右，让汤汁充分地被小龙虾吸收，使肉更加的入味。

这样一来这道秘制小龙虾就 *** 好了。你学会了吗？这个过程更好不要省略，因为汤汁浓郁后，通过静静地焖煮才能保证味汁鲜美，也同时也能保证虾的入味更深。

【麻辣五香小龙虾技术总结】

1 将味料煸香，再放小龙虾翻炒至变色，是入味的关键，这样的话，对火候和油温就有了一定的要求。

2 在烹制方面，是因为进行了翻炒，所以要加水进行二次入味，小火慢烹才是入味的关键，这种融入感要从具体的时间和火候中体现出来。

3 静焖是很多制菜都要提倡的步骤，对于小龙虾这种带有壳子的食品而言，这一步骤也属于较为有效的 *** 环节，应该作出有效提倡。

虾别再做老一套了，教你香辣干锅虾，开胃下饭，看着就馋人

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给家人做道麻辣小河虾，补钙营养又美味，家人都很喜欢吃特下饭

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麻辣小龙虾家常简单做法，多一步骤做出的虾肉才入味，越吃越过瘾

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这才是干锅虾的正确做法，香辣过瘾，下酒解馋，味道不比饭店差！

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美味：强哥教你做正宗四川麻辣小龙虾

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家常做法干锅虾，麻辣干香好吃入味#下酒菜

干锅虾：麻辣干香，好吃入味。

干锅虾究竟要怎么做来虾肉麻辣鲜香，做法还简单。

·先将虾背破开挑出里面的虾线，做出来也更容易入味。佐料准备大葱、葱白、老姜、大蒜、青椒，配色大葱切丁，姜、蒜分别切片，放在一起备用。青椒细刀切成马耳朵状。干锅系列的菜土豆是标配，切成条状放入冷水中预防变色。

·锅烧腊加入菜籽油，油热倒入土豆，先将土豆炸至表面金黄，捞出放入碗中备用。

·清洗好的虾子也放入油锅中，将虾子的外壳炸焦，炸香捞出备用。

·锅留底油加入豆瓣，快速将豆瓣炒散，炒出红油色后加入葱、姜、蒜爆香，再来一勺老汁，倒入一坨火锅底料关小火，将火锅底料炒化后开成大火，加入干海椒段、花椒，炒出香味后倒入炸好的虾子和土豆条，隧道就把味调节。

·加入盐巴、鸡精，那啥子调料都不想加的了，炒拌均匀。炒拌均匀后加入青海椒段以及味精，继续翻炒。

准备起锅干锅虾就做好了。像这样做出来的虾子虾肉麻辣鲜香，虾皮也酥脆，土豆条也好吃入味。找不到下酒菜的朋友就来试下。

*** 看完了赞和关注帮我点一个，谢谢。

“麻辣小龙虾”的正确做法，麻辣入味，虾肉滑嫩，越吃越过瘾

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家常菜香辣大虾太好吃了

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无锡大姐教你大虾的家常做法，香辣有味，肉质鲜嫩，家人都说好吃

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标签： 麻辣 做法 *** 家常 大全