Sugar shrimp
By VicentaLakin
A ketchup version of the ketchup bun was uploaded earlier, and the traditional way of making the vinegar was not used. It's so red because the shrimp head is red. When it comes to whether the shrimp head will be eaten, this one will see the wise one. I like to make high soup with shrimp head. It's delicious. Take it if you like, don't eat if you can't. I'll give you my sweet shrimp. I'm afraid that one of the houses will come to rot, and I'll come to feed you with a book. Catch the unit with mid-fall benefits, 10 pounds of prawn. It's not too much trouble to look at me and change it. I said I'd let you eat 10 pounds of shrimp, and I'd better quit. The house is an electromagnetic furnace, so there is no fried shrimp. The fried version is simple, and shrimp is covered with dried powder or paste (I've got the pretzels in the meat version of my pot), followed by shrimp oil, bowl juice and the order of crayfish. It's just different. However, yesterday, when I tried to do it, I found out that the family had a blunt knife, that it was supposed to be a sweet vinegar, that it couldn't cut its back, and that it had to sacrifice the magic scissors to get shrimp. But just like I said before, it's the best thing you can do with your heart. But today I am the only one who does and takes pictures, and some of the steps are not always clear, and I hope you will be more inclusive. Finally, I hope you will feel my full sincerity through words and pictures and personally make a much better plate of sugar shrimp。
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Sugar shrimp
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Material: Three main pieces. First, shrimp: anything you like is good. If you like it, then it's fried: garlic ends up with bowl juice。
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First of all, the shrimp: at first, cut the shrimp swabs and feet off the head of the shrimp. Because if I don't do it, I'll bite, especially the sword on my eyes, cut it off
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Then we cut out the shrimp head, and there's a certain chance that some of the shrimp lines will come out。
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So let's see where the cut is. It's right above the middle of the shrimp nest
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Don't hesitate to cut it along the back radians until the end joint. It's the best. It doesn't matter if you're not skilled at first
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When we cut to the end of the shrimp, we looked closely at the shrimp, and we found that the shrimp wire was suddenly deep into the end of the shrimp from the shallow side of its back, and then, when we cut down, we did not follow the back of the shrimp, but leaned along the line and cut the side of the end of the shrimp. It's better to clean up。
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Shrimp shells
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IT'S OKAY TO CUT THE END OF A SHRIMP AND SPLIT IT
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Shrimp turns over, there's a line in the belly, and this one's going out. Of course, if there's no one in the family to pick (one of us is more picky), it's done according to personal preferences. It's fun to cook, but it's fun
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The tummy line is shallow, so the membrane can be removed。
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Duang
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DuangDuangDuang
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Then we'll prepare a bowl of juice. Three spoons of sugar, a spoon of vinegar, a spoon of vinegar, a little bit of soy sauce, a spoon of salt, a spoon of starch, a proper amount of water, not too much, can be reconciled. This step is based on a demographic taste based on 3 sugar2 vinegar1 starch. Remember the smell must be strong
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Crunch on the onions, ginger slices, garlic cut the end. (I forgot to take pictures) Hot pots start with the ginger chips and peppers
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And then you put onions, and then you put them in garlic. It'll be hard to put it first。
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When the oil is hot, red oil comes out of the shrimp head. It's too dry to add a little water to help with the oil。
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I'll cook a little wine
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Scramble to ball, salting, pepper powder, 13 fragrances。
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Down into the bowl
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And the fire shall be sprouts, and its downside shall be green to the scent。
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Let's goSugar shrimp Make Tips
1. Thickening will weaken the flavor of the bowl sauce, especially since white vinegar is used, which evaporates easily once it hits the pan. Therefore, when mixing the sauce, the taste must be slightly heavier—more sugar and more vinegar—so the final dish will have a delicious flavor. Since the spoons we use are not all the same, I have provided ratios; you should taste it, aiming for a sweet and sour flavor slightly stronger than what you are usually used to.
2. Salt and sugar complement each other. Based on normal seasoning, adding a small amount of sugar to savory dishes or a small amount of salt to sweet dishes will bring out the best in each, creating a unique flavor.
3. The order for sautéing aromatics in hot oil is ginger, green onion, and then garlic. This is because garlic becomes bitter if added too early, which is more obvious in sweet and sour dishes.
4. Season first, then add the bowl sauce. This way, the starch in the sauce will firmly lock the flavor between the food and the sauce, making the taste richer and more layered. Don't forget to "shake it up" before using the bowl sauce to mix it evenly before adding it to the pan.
5. The deep-fried version is also very simple (refer to my Double Cooked Pork recipe). Coat the shrimp with dry starch or crispy batter (crispy batter is introduced in my Double Cooked Pork version), fry them, and then follow the sequence of stir-frying the shrimp oil, adding the bowl sauce, and stir-frying the shrimp. It is just a different order of steps, but offers another distinctive flavor~ Finally, I hope everyone can try it themselves and make even more delicious Sweet and Sour Shrimp~