作者：美食作家王刚

哈喽大家好，我是王刚。本期视频我为大家分享一道家常菜【荷塘月色】

【荷塘月色】所需食材如下

详细步骤如下

食材处理及准备

【1】首先我们准备九孔莲藕1小节，去头去尾之后削皮，然后把莲藕切成2.5毫米左右的薄片备用。

【2】莲藕切好之后用清水清洗干净，清洗完成之后再加入适量的白醋浸泡起来，这一步的目的是延缓莲藕变黑，同时也能够使其更加的脆。

【3】准备适量的水发木耳切成小块备用。

【4】准备1小把荷兰豆去筋备用，然后用剪刀剪出一个夹角修饰，这一步对口味和口感没有任何提升，只是让成菜出品好看一些。

【5】准备大红椒半个，横刀切薄片之后切成跟荷兰豆差不多的形状备用 。

【6】准备适量的杏仁（银杏杏仁，白果）备用，最后准备适量的大蒜切成蒜片备用，下一步开始调汁。

【7】碗中加入适量的食用盐（约2克），加入少许味精（约0.5克），加入适量的白糖提鲜，再加入适量的水淀粉拌匀备用，下一步开始制作虾仁饼。

【8】 准备鲜虾250克，切掉虾头之后剥出虾仁，如果感觉虾壳不好剥离，可以将其放入冰箱急冻40分钟。

【9】 虾仁取出之后从中间切开再清洗干净备用，清洗的目的是清理中间的虾线。

【10】 然后把虾仁剁成虾泥备用，中途可以加入适量的肥膘肉，加入肥肉的目的是让虾饼更加的油润香滑，虾泥剁好之后放入盆中。

【11】 再用生姜和大蒜拍散之后抓捏出葱姜水，加入适量的葱姜水之后加入少许盐调味。

【12】最后将虾泥抓拌摔打上劲，直到虾泥能够粘住盆底即可，下一步开始制作。

---

开始制作

【1】首先我们把锅烧热，锅烧热之后加入底油滑锅，油温180度以上将其倒出，这一步切记，不能要太多的油。

【2】 然后转小火再将虾泥入锅，用手将虾泥摊平之后两面开小火煎香煎熟，这一步不能开大火，需要持续小火煎。

【3】 中途再将其翻面，大约煎6分钟之后取出，然后用菜刀切成小块之后摆盘备用，下一步开始炒制。

【4】首先在锅中加入适量的清水烧开，中途在锅里面加入食用盐1勺，大火烧开之后下入切好的莲藕片，莲藕下锅之后加入适量的植物油保色。

【5】焯水20秒钟之后再加入杏仁，杏仁焯水10秒钟之后加入泡发好的木耳，木耳焯水10秒钟之后再加入处理好的荷兰豆。

【6】 荷兰豆下锅5秒钟之后即可倒出备用，同学们切记，荷兰豆只需要断生即可，焯水太熟之后口感不好。

【7】然后重新加入适量的油滑锅，滑好锅之后将多余的油倒出 。

【8】再加入切好的蒜片小火爆香，把蒜片爆香之后加入焯好水的原料下锅。

【9】 原料下锅之后将调好的水淀粉均匀地淋入锅中，淋汁的时候尽量边翻边炒，这样可以更均匀地让芡汁包裹原料。

【10】淀粉糊化之后加入少许的明油即可出锅装盘。

【11】一道口感爽脆的荷塘月色就制作完成。

---

技术总结

第一

这道菜的主要原料是莲藕、木耳、荷兰豆、杏仁、虾仁，虾仁也可以直接下锅炒，不需要煎饼。

第二

焯水需要按照顺序下锅，调味只需要用盐、味精、白糖、水淀粉，此菜的特点是清新爽脆、原汁原味，不可加酱油蚝油等有颜色的调味料。

阅读更多蔬菜精彩内容，可前往什么值得买查看

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