气温渐涨，明虾价格总算有些松动，15块钱买了半斤，乐呵呵地拿回来。话说我们家虽然靠海，但做虾就是盐水煮，河虾待遇好些也就是个清炒。实在是腻了寡淡的味道，于是捣鼓出和明虾和香菇的组合，可谓“虾菇汇”。
怎么个“汇”法，有图为证。
明虾下面垫了这些个东西：水发香菇、水发木耳、香菜、薏米。
做法：
1、水发香菇、木耳浸泡3小时；薏米浸泡一天。
2、明虾剪须、后背划刀去虾线。
3、锅内热油，葱姜蒜爆香，倒入明虾爆炒，加少许盐，明虾炒弯后加入两勺料酒，加锅盖焖5分钟。盛出明虾，备用。
4、准备一直大碗，如图依次垫上浸泡过的香菇、木耳、薏米、香菜。撒上少许盐。因为水发香菇味咸，盐不要放得太多。将第一步准备好的明虾摆在最上层。
5、准备调料：酱油两勺、醋一勺、蒜末少许、白糖2勺，拌匀。调料均匀倒入碗内。
6、锅内加冷水。大碗放入水中，隔水炖煮20分钟，即可食用。
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