填饱肚子的炒饭学会后,就要教荤菜了.当然还是本着简单,易学,快速的方针. 考虑她材料有限,尽量简化做菜的用料

好-- 上课! (因为她的中文水平有限,加了英文注解)

第二个学的是 – 简易版的 油爆虾(Shanghai Style Shrimp).
 

材料:

•  带壳带头的虾: Shrimp: 1LB
•  油 – Cooking oil: 2TBS
•  味醂 / みりん（Mirin: 1 TBS
•  日本甜醋（RiceVinegar): 1 TBS

做法:

1.       虾洗净后, 沥干 

(Devein shrimp by cutting small hole at shell, pulling out  the vein via toothpick, Rinse the shrimp, drain, and set on several sheets of paper towels.)

2.       热锅加油

(adding cooking oil to heated pot)

3.       油热后加入虾, 翻炒几下至虾变成红色

(adding shrimp after cooking oil is heated, stir fry untill shrimp color is changed : about 1-2 minutes)

4.       加入味醂 和日本甜醋, 盖上锅盖,焖2分钟

(adding Mirin, Rice Vinegar to the pot and stir fry, then  cover the lid for another 2 minutes)

5.       开锅,翻炒,将汁收干

(Remove the lid, stir fry untill the sauce is absorbed)

6.       起锅,开吃 (ready to eat J) 
 

虾很容易熟的,颜色变红基本就熟了.做这个菜很快且成功率99%  J 
 

女儿的成绩单如下：
 

女儿学做菜：

1. 蛋炒饭

2. 油爆虾

3. 糖醋排骨