Milk shrimp
By VicentaLakin
Shrimp is rich in nutrients and tastes, and it's always been a reserve dish for my dinner, and every time it comes to the table, it's a little sweet tea that better serves shrimp and sauce。
Recipe Recommendations
- base shrimp 450 grams
- black tea 6 grams
- condensed milk 1 tablespoon
- soy sauce 2 tablespoons
- yellow wine 1 tablespoon
- ginger 10 grams
- oil 50 ml
- milk fragrance
- burn
- ten minutes
- ordinary
Steps for Milk shrimp
1
Prepare the sauce
2
Wash the shrimp first
3
Cut the shrimp out of the shrimp gun and open the back, and wash the shrimp wire and dry the water. min
4
Cream tea pours 150 grams of water and pours the tea into the bowl and adds a spoon of lactation
5
Hot pots and hot oils and ginger chips
6
When the temperature rises by about 100 degrees, blow the shrimp down and pull up the control oil
7
Another pot pours the veggies in and adds to the stench
8
Get the shrimp back to the pot and pour the wine
9
When the fire grows into thick juice, it's out of the pot
10
Load the tableMilk shrimp Make Tips
Cream is sweeter than usual, and it tastes better with a raw extraction