美食菜谱： 虾仁凉拌粉丝
菜系
日本料理
主料
粉丝30克(30g mung bean noodles) 虾仁80克(80g shelled shrimp) 小黄瓜1条(1 Chinese cucumber) 胡萝卜1/3根(1/3 carrot) 葱花1大匙(1T minced scallion)(1) 盐,料酒各少许(salt and wine as needed) (2) 豆瓣酱1大匙(1T bean paste) 姜汁1/2小匙(1/2t ginger juice) 醋1 1/2大匙(1 1/2T vinegar) 酱油1 1/2大匙(1 1/2T soy sauce) 香油2大匙(2T sesame oil) 盐1/2小匙(1/2t salt) 胡椒粉1小匙(1t pepper)
做法
1.沸水中加入少许油、盐，放入粉丝煮熟后立即捞出浸泡在凉水中；待凉时，取出沥干水分，拌入少许色拉油备用。
2.虾仁挑除泥肠、洗净，然后在沸水中加入少许盐、料酒，放入虾仁烫熟后立即捞出浸入凉水，待凉沥干备用。
3.小黄瓜、胡萝卜洗净，切细丝备用。
4.将调味料(2)混合拌匀即为酱汁。
5.将粉丝置于盘中，放上虾仁、小黄瓜丝、胡萝卜丝，最后淋上酱汁、撒上葱花，拌匀即可。
1.Addalittleoilandsalttoboilingwaterandcookmungbeannoodlesinwateruntildone.Removeimmediatelytosoakinicewateruntilcool.Removeanddrainwell,thenmixwellwithalittlecookingoil.2.Deveinshrimpandrinsewell.Blanchinboilingwaterwithalittlesaltandwineaddeduntildone,removeimmediatelytosoakinicewateruntilcold.Removeanddrain.3.Rinsecucumberandcarrotwellandshredfinely.4.Combineseasoning(2)welltomakesauce.
5.Removemungbeannoodlestoservingplateandtopwithshrimp,shreddedcucumberaswellascarrot.Drizzlewithsauceandsprinklewithmincedscallion.Mixwellandserve.
2.虾仁挑除泥肠、洗净，然后在沸水中加入少许盐、料酒，放入虾仁烫熟后立即捞出浸入凉水，待凉沥干备用。
3.小黄瓜、胡萝卜洗净，切细丝备用。
4.将调味料(2)混合拌匀即为酱汁。
5.将粉丝置于盘中，放上虾仁、小黄瓜丝、胡萝卜丝，最后淋上酱汁、撒上葱花，拌匀即可。
1.Addalittleoilandsalttoboilingwaterandcookmungbeannoodlesinwateruntildone.Removeimmediatelytosoakinicewateruntilcool.Removeanddrainwell,thenmixwellwithalittlecookingoil.2.Deveinshrimpandrinsewell.Blanchinboilingwaterwithalittlesaltandwineaddeduntildone,removeimmediatelytosoakinicewateruntilcold.Removeanddrain.3.Rinsecucumberandcarrotwellandshredfinely.4.Combineseasoning(2)welltomakesauce.
5.Removemungbeannoodlestoservingplateandtopwithshrimp,shreddedcucumberaswellascarrot.Drizzlewithsauceandsprinklewithmincedscallion.Mixwellandserve.