Garlic fans baked shrimp
By VicentaLakin
i'll try to publish more details here, but still because of the limitations, the limited distribution of the pictures, the fact that more details go to the public domain, which will make it easier for you to make the best foods, the micro-points -- add friends -- enter "star cook" or [xingxing sichu] attention. this is the man's dish. there were no shrimps in the house at the time. it's about 15 centimeters of shrimp, three in one breath, and it's not over. it's definitely a good cook and a better dish when guests come home. {\bord0\shad0\alphah3d}
Recipe Recommendations
- salty and fresh
- roast
- half an hour
- simple
Steps for Garlic fans baked shrimp
1
Shrimp, back cut, cut the shrimp line, wash the spare. In shrimp containers, red wine, salt, ginger chips, onion slices, black pepper pickled for 20-30 minutes。
2
Prepare a piece of garlic, and put it in a clean bowl. The boiler heats, pours into salad oil, sets fire to nine layers of heat, and pours the oil into the bowl to make up for garlic。
3
The fans are soft, cold and hot, boiled on the fire and boiled for a minute. On the grill there's tin paper, there's boiled fans, there's garlic, there's pickled shrimp。
4
Put another spoon of garlic on the back of a shrimp, and if it's best in a shrimp shell, it doesn't matter if it doesn't fit in。
5
The oven is preheated 230 degrees, 20-25 minutes shrimp is ripe, and a little onions are spilled out。Garlic fans baked shrimp Make Tips
1. I used Argentine red shrimp, so they were red before roasting; if you can get fresh large shrimp, that would be even better.
2. The vermicelli doesn't need to be cooked for too long; boiling it for one minute is about right, as it will be roasted in the oven later. Try to spread it all underneath the shrimp.
3. Random thoughts on Chinese cooking: If you don't have a small scale at home, you don't need to measure too carefully. Chinese cooking isn't as strict as Western cooking, so approximate measurements for seasonings are fine. If you don't have red wine, a small amount of white wine will do, though the final dish might lack that red wine aroma. In Chinese cooking, you can omit almost any ingredient; there are many substitutes. Unlike Western cooking, where you might be unable to cook a dish without a certain ingredient, missing something here won't stop you from making the dish—though it will affect the flavor. So, try to have the ingredients as complete as possible.