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關於北海![[object Object]](https://img.meepshop.com/8CLwqt5n7HC0C_M7AUukhnrPXr_gZI3c2Lhgn3PRg6o/w:60/Z3M6Ly9pbWcubWVlcGNsb3VkLmNvbS9tZWVwc2hvcC9lZWRkYzI5YS0zZWM3LTRhYzYtYjhjNS1lYzhlZGZlMTIwNzYvZmlsZXMvNzFiZTExMmUtY2EwZS00MGMxLTg2MTYtZGZmY2JjNjc0ODVmLnBuZw)
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北海食譜![[object Object]](https://img.meepshop.com/olYbNNQFQoY-_r0e8vwC83p640nP8qSm-5_5ieOy8e0/w:60/Z3M6Ly9pbWcubWVlcGNsb3VkLmNvbS9tZWVwc2hvcC9lZWRkYzI5YS0zZWM3LTRhYzYtYjhjNS1lYzhlZGZlMTIwNzYvZmlsZXMvMDcyYmM3NTQtZjBjZC00MzNmLWFjNzUtNTU4Zjk2ZTE0Mzk3LnBuZw)
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購物車
蒜香明蝦
食材：
明蝦6隻、蒜頭2顆
調味料:
米酒3～5湯匙、海鹽少許、黑胡椒少許
作法：
1.蝦洗淨後，剪去觸角，剖開背部，去掉腸泥，中間筋用刀橫切兩刀，蒜頭去皮切末。
2.用奶油小火炒香蒜末，炒至蒜頭金黃後熄火，將蒜頭鋪上明蝦背上，再灑上少許海鹽和黑胡椒。
3.明蝦入鍋用爆香過蒜頭的油來煎，小火煎至明蝦轉紅後，加入米酒轉大火，蓋上蓋子讓酒蒸發，更可以讓明蝦吸收酒香，一起蒸熟，待滾後熄火，即可擺盤上桌
備註:米酒也可以用白酒代替
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