泡汁风味炸大虾

泡汁风味炸大虾

常见的刺身加上用日式调味汁制作而成「生肉片汁」,味道有了创新,大家都会喜欢的。美味的「生肉片汁」做法:日式调味汁:醋:油=3:2:1

Prep 0 mins
Cook 5 mins
Ready-in 0 mins

Ingredients

Instructions

  1. 将大虾用盐水洗净,用厨房剪刀或者菜刀给大虾去足尾。(油炸时防止飞溅)
  2. 洋葱切两半去芯,芹菜切成5cm长,然后切成细丝,胡萝卜去皮切成细丝,大蒜去皮切薄片。
  3. 大虾开背去虾线,洗净后去除水分。在锅内用中火加热放入锅里,将大虾炸至变色。
  4. 将 [3] 炸好后与<调味液>混合后腌制,然后经常上下翻动放置半天到1天,食用之前放入碟子并用切好的芹菜装饰。

Additional Notes

成份
卡路里 269kcal

Nutrition Facts

Serving Size

Amount Per Serving

Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4