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Coilover Spring Rate
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    Coilover Spring Rate
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#西班牙海鮮料理 酥脆豆包完美取代法棍,吸飽燻香蒜味橄欖油,包裹Q彈海鮮,口口鮮嫩噴汁,層次鮮明更輕盈。 ☑️食材: 透抽 300g 蝦仁 200g 豆包 4個 蒜末 30g 小顆檸檬 1顆 巴西利 適量 香菜末 適量 橄欖油 3大匙 ☑️調味: 鹽 1/4小匙 米酒 1.5大匙 白胡椒粉 適量 煙燻熱辣椒粉 適量 黑胡椒粒 適量 ✅做法: 1. 透抽、蝦仁加入鹽(1/4小匙)、白胡椒粉、米酒與煙燻熱辣椒粉,醃製5分鐘後,務必吸乾水分。 2. 將豆包以200度氣炸至兩面金黃酥脆(約10-15分鐘),備用。 3. 鍋內加入橄欖油,下透抽與蝦子煎至兩面上色。 4. 放入蒜末炒香,加入黑胡椒粒、巴西利、少許鹽(依口味)及煙燻熱辣椒粉,快速拌勻。 5. 加入香菜,最後擠上檸檬汁即可。 🌟May姐小叮嚀: 1. 海鮮入鍋前充分吸乾水分,能避免煎炒時產生過多水分,保持脆度。 2. 海鮮已醃過,後續炒製時鹽僅需少量,避免過鹹。 3. 豆包氣炸時間依各家設備火力調整。 4. 海鮮炒熟即可,不要過度加熱影響口感。 #May姐健康台味 #低碳料理 #控醣飲食 #低醣 #nosugar #控醣 #lowc
0:48
#西班牙海鮮料理 酥脆豆包完美取代法棍,吸飽燻香蒜味橄欖油,包裹Q彈海鮮,口口鮮嫩噴汁,層次鮮明更輕盈。 ☑️食材: 透抽 300g 蝦仁 200g 豆包 4個 蒜末 30g 小顆檸檬 1顆 巴西利 適量 香菜末 適量 橄欖油 3大匙 ☑️調味: 鹽 1/4小匙 米酒 1.5大匙 白胡椒粉 適量 煙燻熱辣椒粉 適量 黑胡椒粒 適量 ✅做法: 1. 透抽、蝦仁加入鹽(1/4小匙)、白胡椒粉、米酒與煙燻熱辣椒粉,醃製5分鐘後,務必吸乾水分。 2. 將豆包以200度氣炸至兩面金黃酥脆(約10-15分鐘),備用。 3. 鍋內加入橄欖油,下透抽與蝦子煎至兩面上色。 4. 放入蒜末炒香,加入黑胡椒粒、巴西利、少許鹽(依口味)及煙燻熱辣椒粉,快速拌勻。 5. 加入香菜,最後擠上檸檬汁即可。 🌟May姐小叮嚀: 1. 海鮮入鍋前充分吸乾水分,能避免煎炒時產生過多水分,保持脆度。 2. 海鮮已醃過,後續炒製時鹽僅需少量,避免過鹹。 3. 豆包氣炸時間依各家設備火力調整。 4. 海鮮炒熟即可,不要過度加熱影響口感。 #May姐健康台味 #低碳料理 #控醣飲食 #低醣 #nosugar #控醣 #lowc
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