虎虾浓汤的做法
发布时间:2019-03-10 17:09:18
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将干葱及蒜头切成蓉
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将洋葱、西芹及红萝卜切成幼粒
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将虎虾去壳及去肠,保留虾头及虾壳备用
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将虾肉切成小粒
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将虾壳放在焗盘上,放入焗炉焗20分钟直至金黄色,取出
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用中火将煎锅加热,加入一半牛油及橄榄油至牛油溶化,炒香蒜蓉及干葱
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加入洋葱、西芹、红萝卜煮至软腍,加入虾壳炒香
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加入茄膏炒匀,然后加入白酒及水煮滚,转小火煮45分钟
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将所有材料倒入搅拌机中搅拌至幼滑
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然后过筛滤出汤汁,将汤滤弃掉
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用中火烧热锅,加入余下的牛油,炒香虾肉
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加入新鲜百里香,白兰地,淡忌廉及虾汤煮滚
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加盐及黑胡椒调味,上碟
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在表面洒少许淡忌廉及橄榄油即成