陜(shan)西省(sheng)古典名菜。原(yuan)屬西漢宮(gong)廷菜,后傳入市肆。
色澤(ze)艷麗,形似棉桃,鮮(xian)嫩松軟,昧甜略酸。是一款營(ying)養豐富的高蛋白質菜肴(yao),且(qie)有補腎壯陽的功效。
將蝦(xia)處理(li)干凈,蝦(xia)身片(pian)(pian)成(cheng)(cheng)兩連刀,用料酒、精鹽(yan)、蔥片(pian)(pian)、姜(jiang)片(pian)(pian)浸(jin)腌入(ru)(ru)味。掛上(shang)用雞蛋清(qing)和(he)干淀粉制成(cheng)(cheng)的蛋泡糊,成(cheng)(cheng)為蝦(xia)桃。下入(ru)(ru)四成(cheng)(cheng)熱的熟(shu)豬油鍋中(zhong)炸熟(shu),盛入(ru)(ru)大(da)圓盤中(zhong)。菜松擺在蝦(xia)桃周(zhou)圍。炒鍋中(zhong)留底油,加入(ru)(ru)番茄(qie)醬、白糖、高湯進(jin)行烹汁,澆在蝦(xia)桃上(shang)即成(cheng)(cheng)。