麻婆豆腐虾仁做法Chinese shrimp recipes
原料：嫩豆腐350克；虾仁40克；葱花10克；
调料：麻婆豆腐料1包35克；白胡椒粉2.5ml；料酒5ml；油适量；清水适量；
Ingredients: soft tofu 350 grams; shrimp 40 g; scallions 10 grams;
Seasoning: Mapo Tofu feed a pack 35 grams; white pepper 2.5ml; wine 5ml; oil amount; amount of water;
步骤与做法：
1、虾仁洗净，加入料酒，白胡椒粉，抓板均匀腌制15分钟。豆腐切成约2cm*2cm左右的豆腐块。麻婆豆腐调料包倒入碗里，加适量清水（约150ml），搅拌均匀备用。炒锅里倒适量的油烧热，倒入虾仁爆炒两下，虾仁变色盛出备用。
2、倒入调制好的麻婆豆腐料汁，下入豆腐块，大火烧开2-3分钟。转小火，慢慢炖5-6分钟左右，中途铲子轻轻推动豆腐块，待汤汁变得浓稠放入炒好的虾仁。出锅前撒上葱花即可。
Steps and practices:
1, Wash shrimp, add wine, white pepper, grasping plate evenly marinated 15 minutes. Tofu cut into about 2cm * 2cm chunks around. Mapo tofu seasoning packet into the bowl, add the amount of water (about 150ml), stir spare. Pour the right amount of oil in wok pan, pour shrimp stir-fry or two, shrimp discoloration Sheng out of standby.
2, good modulation Mapo tofu into the feed juice down into chunks, fire boil for 2-3 minutes. Turn a small fire, slowly stewed about 5-6 minutes, gently push midway shovel chunks, until the sauce becomes thick into the fried shrimp. Sprinkle with chopped green onion pan before it is complete.
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