Japanese dry burning shrimp
By VicentaLakin
You're lucky to eat shrimp
Recipe Recommendations
- prawns appropriate amount
- pepper appropriate amount
- ketchup appropriate amount
- dry frying powder appropriate amount
- lemon juice appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- onion ginger garlic appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- water starch appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- onion appropriate amount
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Japanese dry burning shrimp
1
Lose the shrimp head, skin it, and don't strip the shrimp shell。
2
Cut open the abdomen of the shrimp, slightly change the knife on the tail of the shrimp and pick out the line with a toothpick。
3
Add three to five drops of lemonade, wine, pepper powder, salt, taste and sugar
4
Fry powder is added to a small amount of water and oil, which is so thin that it can hang。
5
Put the shrimp on top, put it in the oil pan, and then get it out。
6
It's 60% hot, blow it again。
7
The little onions, ginger rice, onion and garlic。
8
Join the ketchup and the soybeans
9
When red oil is made, beverages, small amounts of soy sauce and water are added。
10
Add sugar, salt, flavor, vinegar, water starch
11
Put it in the fried shrimp and get some oil
12
Isn't that deliciousJapanese dry burning shrimp Make Tips
One, the processing of prawns to clean up the shrimp line and make it with lemonade, can increase the level of precipitation; two, the temperature of the shrimp is around 60% at the time of frying to keep the temperature constant; and three, the ketchup must be added to the juice, which is the most important difference between Japanese dry burning and canadian dry burning。