早兩日整咗蝦膠,一次過整咗兩個菜式出嚟,今日就一次過寫晒兩個食譜俾大家,請一次蝦膠,做到有兩道菜式!抵玩!
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1798-525x1024.jpg)
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蝦膠其他材料:香茅4支(取中間位置切幼粒、粟米粒適量
釀豆卜材料:豆卜10個(切半)
釀豆卜醬汁:生抽一湯匙、蠔油半茶匙、水20毫升、糖少許、生粉水適量
蝦膠腐皮卷材料:腐皮一塊、蝦膠適量
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1786-768x1024.jpg)
1. 去殼海蝦以流水方式解凍,然後抹乾,放進thermomix 中,以speed 5/20秒打碎
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1788-768x1024.jpg)
3. 蛋白加入蝦膠中,以knead mode 40秒處理,然後取出
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1789-1024x841.jpg)
蝦膠製作方法(傳統方法),可參考以下連結
泰式香茅蝦膠配泰式酸甜汁❤️❤️❤️ – Daphne 樂思廚
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1790-768x1024.jpg)
1. 蝦膠放入切半的豆卜中,以中火煎香
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1791-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1792-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1793-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1795-898x1024.jpg)
1. 腐皮用廚房紙抹乾淨,剪去硬邊
2. 把腐皮對角剪開4塊
3. 把蝦膠放在腐皮上卷好
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1796-962x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/03/img_1797-768x1024.jpg)
6. 用竹籤插入腐皮卷中,如輕易插中及插入則腐皮卷已經熟了
7. 取出後切件即可