Coconuts to hide from the wind
By VicentaLakin
What would you have thought of that? I used to think it was the name of a teahouse, and the names of the "Crabs" and "Crabs" and "Foots" and so on and so on and so on. Then I knew I was wrong. So I'm here with you, too, so you don't have to laugh like me. The term “winding pond” was first referred to as a place of name located in Hong Kong's Copper Turn Bay. In Hong Kong, fishermen live mostly in safe ponds. Most of these fishermen are of South-East Asian descent. They depend on the sea for their food and on fishing boats. Over time, its unique water culture has developed. Of course, that is what we are talking about today. Because fishermen live on water for years, they are very wet. As a result, these South-East Asian fishermen, after falling into the pond, combined home cooking methods with local characteristics, adding a large amount of spices, such as garlic, to cook their dishes to remove the moisture. Finally, this odourful, garlic-sniffing specialty food was created. So, what we're talking about today, the “windhole”, is neither a dish name nor a “name,” nor a restaurant. It represents a generic description of foods that use specific cooking techniques and spices with their unique taste. The essence of the food from the wind pond is reflected mainly in its unique garlic flavor. The special feature of this garlic is that it has a fragrance, which is thin, and that it combines with spicy, spicy, fragrance, and a balance of taste. This technique, which is used to cook seafood and meat, is more reflective of the original beauty of the food and makes it more delicious. And today's "coconut-skinned shrimp" is added to the original one, which is not only more visible but also more delicious in South-East Asia。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Coconuts to hide from the wind
1
Prepare all the materials, and the shrimp is unfrozen in advance
2
Shrimps in the Arctic dry their moisture with paper in the kitchen and then add wine, white pepper powder, even with their hands
3
(a) Add a small amount of pollen, so that the shrimp will be ploughed, so that each shrimp ' s surface will be evenly covered with thin starch
4
A proper amount of edible oil is poured into the pot, and the fire heats up so that many little bubbles come out of the pot, and the Arctic shrimp comes out and explodes. Here, you can tilt the pot, you can drop the shrimp in batches, you can fry it, you can reduce the amount of oil used
5
If the shrimp surface is yellow and the volume swells, it can be recovered
6
(b) Put the fried shrimp on the kitchen paper and suck out the surface excess oil, which is available for backup
7
Handle other ingredients. Cream pepper slashed little bits, and when the garlic goes to the skin, cut to the end
8
(a) Save the bottom oil in the pot (which may be slightly more than the usual cooking), and lay down the onions of garlic and peppers in the pot, and make the little fire
9
It's all the way up to garlic
10
(b) Falling into the bakery of bread and continuing the fire of fire until it turns into a golden sofa
11
Shrimps handled before joining, turned into little fire, turned over
12
(b) Add coconuts and appropriate salt, and continue to defoliate until the surface of each shrimp is evenly covered with bread and coconuts
13
Turn off the fire and load it. When you eat it, you can spray some shredded pasta。