</SPAN></SPAN>
红盏酱香鸡</SPAN></SPAN>


材料</SPAN>：鸡脯肉1</SPAN>块，胡萝卜半根、青椒1</SPAN>个、土豆1</SPAN>个、玉米粒1</SPAN>小把、红菜椒五个、葱姜蒜各适量。</SPAN>
调料：</SPAN>甜面酱、酱油、盐、少许糖、鸡精、淀粉、料酒各适量。</SPAN>
做法：</SPAN>
1、</SPAN></SPAN>鸡脯肉切丁，用少量盐、鸡精、料酒、淀粉抓匀，再加入少量油，拌匀腌制十分钟。</SPAN>
2、</SPAN></SPAN>胡萝卜、土豆、青椒分别切丁备用；红椒去头做成盏备用。</SPAN>
3、</SPAN></SPAN>锅内热油，五成热时，用中小火将鸡丁划熟，盛起备用。</SPAN>
4、</SPAN></SPAN>用余油先将葱姜蒜煸香，放入胡萝卜与土豆，煸到八成熟后，加入鸡丁。</SPAN>
5、</SPAN></SPAN>加入事先备好的甜面酱、酱油、糖、鸡精的混合汁，炒匀。</SPAN>
6、</SPAN></SPAN>加入玉米粒与青椒粒，炒至断生。</SPAN>
7、</SPAN></SPAN>盛起，置于红盏中上桌。</SPAN>


红烧小龙虾</SPAN>



材料：小龙虾1000</SPAN>克，香葱4</SPAN>棵，姜2</SPAN>片，蒜6</SPAN>瓣，香叶片，花椒1</SPAN>小把、干辣椒适量</SPAN>
调味料：酱油2</SPAN>大匙，料酒2</SPAN>大匙，盐、糖、鸡精适量</SPAN>
做法：</SPAN>
1、</SPAN></SPAN> 去掉小龙虾的虾芒、虾爪以及虾线。</SPAN>
2、</SPAN></SPAN> 将小龙虾置于流水下，用小刷将其通体细刷一遍，然后用食指伸进头两侧的壳中，去腮。</SPAN>
3、</SPAN></SPAN> 锅内热油，六成热时，下入花椒、姜片、蒜瓣、干辣椒以及挽成结的葱炝锅，随即倒入小龙虾大火翻炒。</SPAN>
4、</SPAN></SPAN> 调入料酒、酱油、糖，翻炒后，加开水没过虾面，放入香叶。</SPAN>
5</SPAN>、待汤汁见半时，放入少许盐和鸡精调味，略烧后即可起锅。</SPAN>
叨一下：</SPAN></SPAN>
1</SPAN>、用左手的拇指与食指紧抓住小龙虾的背部，右手执剪刀，可以安全地将虾芒、虾爪剪掉。</SPAN>
2</SPAN>、小龙虾的尾巴分三片，掐除中间一片尾巴便可顺势去掉虾线。</SPAN>



材</SPAN>
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