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　　菜谱是烹调厨师利用各种烹饪原料、通过各种烹调技法创作出的某一菜肴品的烧菜方法。现代餐厅中，商家用于介绍自己菜品的小册子，里面搭配菜图，价位与简介等信息。“菜谱”一词来自拉丁语，原意为“指示的备忘录”，本是厨师为了备忘的记录单子。现代餐厅的菜单，不仅要给厨师看，还要给客人看。我们可以用一句话概括：“菜谱是餐厅提供的商品目录和介绍书。它是餐厅的消费指南，也是餐厅最重要的名片。

虾仁凉拌粉丝

菜谱名称

虾仁凉拌粉丝

制作方法

菜系及功效：日本料理
虾仁凉拌粉丝的制作材料：
主料：粉丝30克(30g mung bean noodles) 虾仁80克(80g shelled shrimp) 小黄瓜1条(1 Chinese cucumber) 胡萝卜1/3根(1/3 carrot) 葱花1大匙(1T minced scallion)(1) 盐,料酒各少许(salt and wine as needed) (2) 豆瓣酱1大匙(1T bean paste) 姜汁1/2小匙(1/2t ginger juice) 醋1 1/2大匙(1 1/2T vinegar) 酱油1 1/2大匙(1 1/2T soy sauce) 香油2大匙(2T sesame oil) 盐1/2小匙(1/2t salt) 胡椒粉1小匙(1t pepper)

教您虾仁凉拌粉丝怎么做，如何做虾仁凉拌粉丝才好吃
1.沸水中加入少许油、盐，放入粉丝煮熟后立即捞出浸泡在凉水中；待凉时，取出沥干水分，拌入少许色拉油备用。

2.虾仁挑除泥肠、洗净，然后在沸水中加入少许盐、料酒，放入虾仁烫熟后立即捞出浸入凉水，待凉沥干备用。

3.小黄瓜、胡萝卜洗净，切细丝备用。

4.将调味料(2)混合拌匀即为酱汁。

5.将粉丝置于盘中，放上虾仁、小黄瓜丝、胡萝卜丝，最后淋上酱汁、撒上葱花，拌匀即可。
1.Add a little oil and salt to boiling water and cook mung bean noodles in water until done.Remove immediately to soak in ice water until cool. Remove and drain well,then mix well with a little cooking oil. 2.Devein shrimp and rinse well. Blanch in boiling water with a little salt and wine added until done,remove immediately to soak in ice water until cold. Remove and drain. 3.Rinse cucumber and carrot well and shred finely. 4.Combine seasoning (2) well to make sauce.
5.Remove mung bean noodles to serving plate and top with shrimp,shredded cucumber as well as carrot. Drizzle with sauce and sprinkle with minced scallion.Mix well and serve.

Tips：
粉丝煮好后，拌色拉油可防止粉丝黏结在一起影响食用。 Add a little oil to the cooked noodles to prevent them from sticking so they will be easier to stir when serving.

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