Cheese juice, veggie shrimp
By VicentaLakin
Actually, I learned it from food. The first time I did it was because I didn't have control over the warmth and the choice of the bakery, and today I managed to control every part of everything, and the point was that the two of my family, who were very picky, and the two of them, found it particularly delicious, and they were happy, and they were very successful! That's probably the best thing about cooking babies
Recipe Recommendations
- shrimp 250 grams
- tomato sauce 30 grams
- salt 6 grams
- cooking wine 5ml
- eggs one
- sweet potato powder 50 grams
- bread crumbs 50 grams
- Jiang 5 grams
- sweet and sour
- fried
- half an hour
- simple
Steps for Cheese juice, veggie shrimp
1
I'd like to make a personal suggestion to use that big, white bagel
2
I've got my own casserole, by the way, and I've got a big roll of casserole. Let's just say that we're going to have to split it up. You can pour a little less, you can add more, or you can waste it. One more egg in the bowl and a chopstick in the back. Shrimp strips its head and shells, its tail is not cut off, then it's cut on its back, its abdomen are cut, then it's scratched with a knife. The shrimp wire in its stomach can be picked out of shrimp in section III with toothpicks, and then it's squeezed with water, proper salt, wine, ginger, black pepper or pepper powder, and a little egg-cleaning3
We'll have 10 minutes to get the water out of the shrimp. We'll get the shrimp dressed4
Take out the pickled shrimp, press it hard with the knife, push it hard. It's not easy to blow it out
5
Squeeze the tail of the shrimp with your hand, crush both sides of the shrimp in the red potato powder, then bring up the extra powder, so don't push too hard, then take a bath in the egg fluid, and then rub it in both sides, just as light, so don't push it hard. Let's get the shrimp dressed and ready to go
6
The hot pot is hot, and once again I'm putting out the vegetable oil of Sichuan An-Hinlong, my mother-in-law makes it. Thirty-four percent hot enough to try with a chopstick, and a little bubble around it can squeeze the tail of the shrimp and blow it up. Blow one first, so hot that you can get the pot out of the fire, turn the fire down a little bit, and when the shrimp gets caught with a hard shell, you can get it out, turn on the fire, wait for the boiler to get a little bit warmer, and then put all the blow-in-the-pots in it again, and get it out quickly, or you lose it. It can also stop blowing up because it's very hard to control the temperature of oil, but it's just that the fried shrimp will be much more cuddly. Be careful
7
Let's have fun with our folks. Don't throw the shrimp head off, but it's good stuff. You can use a little oil for shrimp head and a little fire, and it can last a little longer. Morfa8
Once the shrimp is blown up, you can eat tomato sauce, salad sauce, pepper salt, whatever you like. You think it's goodCheese juice, veggie shrimp Make Tips
Shrimp has to choose fresh, even ice, which is so closely connected to the body, so whole, so flexible and seemingly normal. It's good enough to make shrimp like this. Then, when shrimp is fried, the temperature control is critical, or it's over. So don't get too hot, put a chopstick in, put a little bubble around it, and in the process of blowing up, the fire must not be too big, the fire should be medium. If the shrimp is to be sore, we can wait for the temperature to rise a little bit, let the fried shrimp go in and blow it up again, and quickly extract the controlled oil or we'll lose it. Of course not, but perhaps not so soft。