Herbal roasted shrimp
By VicentaLakin
When the leaves open, they pick them up, dry them up, and when you want to eat them, you can use them. Today we'll bake shrimp with a leaf, with a leaf wrapped in a leaf, a smell of a leaf that penetrates the shrimp, and a cover of a leaf that will make the shrimp fresher。
Recipe Recommendations
- fresh shrimp 700g
- lotus leaf 1 bunk
- Jiang appropriate amount
- soy sauce appropriate amount
- white vinegar appropriate amount
- salty and fresh
- roast
- ten minutes
- simple
Steps for Herbal roasted shrimp
1
Dry lobes with hot water
2
Shrimp cuts out the shrimp gun, picks out the sandbags in his head, picks out the shrimp wires, cuts off his legs, and then puts pepper on it
3
I've got a yellow wine and a 15-minute pickle。
4
Shrimp from pickled shrimp filters out the extra moisture and puts it in the leaf. I made a lot of leaves, so I used one, and I cut lots of sides。
5
Put a heavy spoon on it so that the leaves don't spread. It'll be easier if you put a leaf under it and a leaf on it
6
The oven's 180 degrees preheat for five minutes
7
Boiled shrimp。
8
Chon Chem, add raw and white vinegar and olive oil to the juice
9
Let's go to the table with the shrimp platter and the juice