洋葱番茄焗烤虾

洋葱番茄焗烤虾

毛毛虫最近在虚拟世界里变得好懒，好懒！

非得赖个两三天才肯慢吞吞地爬上来发文.

而在现实生活中，

毛毛虫可勤快了，

每天洗刷刷，洗刷刷~

所到之处都变成亮晶晶的:)

还很臭美，

又是拉直头发，又是每天努力运动的，

唉呀呀，酱爱美，

估计是要蜕茧成蝶了~

哈哈哈...在发白日梦呢！


芝士多，怕肥！

牛油多，怕胖！

唉，

与其怕这怕那的，不快乐地过一辈子，还不如尽情的吃，到死都随心所欲！

这道美食是在电视上跟骆师傅学的，

好好吃哟！！

吃完再减肥嘛~

白自己一眼，

还是爱美吧.

材料：
鲜虾18只；西红柿3个；切角块；洋葱1个，切丝；蒜头1个，切细末；青葱1小把，切葱花.

调味料：

芝士6片，切小丁；奶油40g，室温融化；盐1小匙；糖1小匙；黑胡椒1小匙；清水200ml.

Ingredients：
18 fresh prawns;3 tomatoes,cut wedges; 1 onion,shredded;1 whole garlic, chopped;1 stalk spring onion,shredded.

 

Seasoning:

6 slices Cheese; 40g butter; 1tsb salt; 1tsb sugar; 1tsb black pepper;200ml water. 

做法：

1.鲜虾洗净，剪去虾枪、虾嘴、虾尾刺，并用牙签挑去泥肠，然后将虾切成两半，头部保留；

2.将切开的虾打开呈人字形，整齐摆入盘中备用；

3.冷锅下奶油、蒜头及洋葱丝，开中小火慢慢煸炒至香气出来，洋葱变白色；

Method:
1.Clean well prawns.trim off palpus at head,and trim off palpus at tail.use the toothpick removed the mud from the prawns;
2.Cut the body in half，leaving the head still firmly attached,place nicely on the plate;
3.Before heat up the pot,add in butter、garlic and onion,use medium low heat and keep stirring constantly until fragrant and the onion turn white;

4.然后下番茄块，中火炒至茄红素释放出来，将盘中的虾慢慢推入锅中，清水沿着锅边淋入，撒入适量的盐、糖和黑胡椒；

5.盖上锅盖，转大火，待锅盖冒烟之后的1分钟虾子变红色，就可以打开盖，把虾头里的虾脑用手一个个挤出来，呵呵....；

6.然后将芝士丁及青葱末均匀地撒在上面，再盖上盖几秒钟，芝士化了就开盖；

7.一个大盘子，在锅铲的辅助下，慢慢推入盘中即可，乘热吃哦！

4.add in tomatoes,use medium stir-fry for 2 minutes,place the prawns gently into the pot,pour in water,add in salt、sugar and black pepper;
5.covered, and steam for 1-2minutes at high heat until the prawns are all turn red,and then removed the cover,press the sweet juicy prawn head one by one,let juice all come out;
6. sprinkle some cheese and spring onion on top,covered it again just for few second,until the cheese are melted;
7.dish up and serve hot.