Scorch
By VicentaLakin
It's the Ming shrimp season. Don't ask me how I know, I know it's priced. This cook who's in the kitchen, besides knowing what the kids like to eat, knows if the market price has changed. This is my favorite food on the market, first it's fresh and second it's price-free. I used to go out for about 10 pounds at the cheapest time, half frozen and half dried up. Today I baked a fragrance shrimp, and my favorite friends can refer to it。
Recipe Recommendations
- prawns 5 pounds
- fine salt 2 tablespoons
- geranyl appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- salty and fresh
- roast
- several hours
- simple
Steps for Scorch
1
Get a live shrimp。
2
Shrimp with a big tea spoon with salt。
3
And a little more ginger, peppers, fragrance, eight centipedes, and a little more guacamole。
4
Water will be added to the pot and the prepared ingredients will be released。
5
It's boiled to the bottom of the soup, then boiled to the culinary taste, then added salt。
6
And then we'll wash the good prawns。
7
Cook it up for a minute。
8
The boiled shrimp will be taken out of the boiler。
9
Three and a half hours baked 120 degrees into the oven. (The temperature will be adjusted to the actual situation, and the next half hour will have to be careful not to bake the smell of the effects too much
10
It's better to bake in an hour and an hour, so it can better control the length of shrimp。
11
It's warm, it's warmScorch Make Tips
Stir them every half hour or so to ensure the overlapping shrimp heat evenly. The roasted dried shrimp should be stored in a sealed container.