每次端上桌，都会被抢光的茄汁虾，红亮油润的外壳裹着酸甜浓郁的酱汁，虾肉弹牙鲜甜，连壳嚼着都香！最绝的是那盘底酱汁，拌饭能直接清空电饭煲——关键做法简单，厨房小白也能10分钟学会。

食材清单：

主料：

鲜基围虾300克

灵魂酱：

番茄酱4汤匙

新鲜番茄1个

白糖2汤匙

生抽1汤匙

蚝油半汤匙

清水小半碗

辅料：

姜末1茶匙

蒜末2瓣

葱花1根

淀粉1茶匙

水2汤匙

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制作步骤：

1.戴手套，大虾剪去虾须、虾枪，虾背深划一刀，用牙签从尾部第二节，挑出黑线，冲洗干净。

2.锅中倒3汤匙油，中火烧热后放姜片，虾铺平煎4分钟，翻面至两面金红，轻压虾头，逼出红油，盛出。

3.用煎虾余油，爆香蒜末，倒入番茄丁，炒软烂出沙；加番茄酱、白糖、生抽、蚝油，炒出红油后，倒清水煮沸。

4.偏酸补糖，偏淡补盐。虾倒回酱锅，大火翻匀，淋淀粉水，勾薄芡。酱汁稠到能挂勺，撒葱花，立刻关火。

酸甜热乎的茄汁虾，红艳艳油润润，趁热咬开——“咔”一声脆壳后是弹牙的虾肉，酱汁渗进米饭每一粒，酸甜咸鲜在嘴里炸开。这道菜不仅简单易做，而且营养丰富，虾富含优质蛋白质，番茄含有多种维生素，是一道老少皆宜的家常美味。周末不妨试试这道茄汁虾，用美食为生活增添一份温暖与满足，相信你和家人一定会爱上这道充满家的味道的菜肴。

作者声明：作品含AI生成内容