Spicy shrimp
By VicentaLakin
Spicy Shrimp, a family-known canal, makes Cantonese people love and hate, eat with their hands and feet, eat with their throats smoked and their throats dumb. I think autumn is the season of "spicy shrimp" when the shrimps are so fat, so tough, and, above all, for a small amount of money, they'll be able to feed themselves. I'll have the sweetest cucumbers in the fall. Isn't that a good idea? It's always been a great admirer for the inventor of the candour, and it's always the right mix, like soybean sprouts and cucumbers in the "cooked meat" and "spicy shrimp" and cucumbers, which are always unresisting. In the middle of the shrimp season, it's time to make a pot of Spicy Shrimp, so as to warm the stomach that has been eroded in the summer。
Recipe Recommendations
- fresh shrimp 500 grams
- lotus root
- cucumber
- celery 2 trees
- Jiang 6 tablets
- dried chili 1 large bowl
- Pi County Douban 1 tablespoon
- sugar 1 teaspoon
- oil 500 grams
- onion 1 tree
- garlic cloves of 3
- pepper 1 small
- soy sauce 1 tablespoon
- pretzel a little
Steps for Spicy shrimp
1
Get the materials ready
2
After the shrimp is washed, the kitchen scissors cut the back and the shrimp beard, pick out the shrimp wire, dry the water with the kitchen paper
3
cucumbers, celery slices, licorice slices, onions, garlic slices, cucumbers and licorice must also dry the water
4
Dry peppers are short, peppers are ready
5
It's 50-60% hot in the pot, it's dry shrimp, it's hot enough to blow it up to a golden tusk, it's hot enough, and when it's 70-80% hot, it goes back 30 seconds
6
Try it again. It's definitely different
7
The cucumbers also need oil
8
Leave a little bottom oil in the pot, put it in ginger, garlic, onions, peppers and peppers, then put it in the soybean petals. Red Oil
9
Join the fried shrimp, get in the soy sauce, roll it evenly
10
And put it in the cucumbers and cucumbers
11
It's even with sugar and pepper powder
12
I'll put the celery in, I'll make it out in a minute