Shrimp
By VicentaLakin
A cancer-resistant recipe for Arctic shrimp, which is a carcass shrimp, where fried garlic is good and all the smell of garlic is sucked into it. Because Arctic shrimp grow in cold water at 150 metres deep, slow growth takes three to four years to grow to the specifications required for commodities, the meat is so tight and smaller than the normal warm shrimp, averaging 120-150 per kilogram. Cooked Arctic shrimp colours are pink, meat is tight and sweet, and therefore called Arctic sweet shrimp in China。
Recipe Recommendations
- Arctic shrimp 500G
- salt 2g
- chives appropriate amount
- oil appropriate amount
- soy sauce 2g
- sugar 2g
- slightly spicy
- fried
- ten minutes
- simple
Steps for Shrimp
1
Preparation material: unfreeze Arctic shrimp at constant temperatures and wash clean dry asphalt after unfrozen Arctic shrimp min
2
Garlic chops, onions chop
3
Garlic and onions in the pot
4
You're gonna have to pay for it
5
Shrimp with garlic oil
6
I'm gonna put salt in it and I'm gonna have a good time
7
And pour in the good garlic
8
Scrambling the fragrance. Scrambling the flowersShrimp Make Tips
1. To thaw, remove the Arctic shrimp from the refrigerator, or let them thaw naturally at room temperature. Do not soak them in water, as this will cause the shrimp to lose their natural delicious flavor.
2. Add salt only after the shrimp are cooked; do not add it too early to avoid affecting the texture of the shrimp meat.