Hungarian fried shrimp
By VicentaLakin
Hungary (Hungarian: Magyarország) is a landlocked country in central Europe, with beautiful mountains and beautiful buildings. And its food, too, is as low-key, elegant and luxuryful. The essence of Hungarian cuisine is a sweet chili, called Paprika, coloured, warm, sweet and sweet. Based on Paprika, we've chosen the glamorous South American Emerald Shrimp, the 1853 classic Hardys sweet white wine, the smell of ecstasy and the intoxication of the entrance。
Recipe Recommendations
- shrimp 160g
- lemon 1/2
- garlic appropriate amount
- sea salt appropriate amount
- millet spicy appropriate amount
- black olives appropriate amount
- olive oil appropriate amount
- white pepper appropriate amount
- white wine appropriate amount
Steps for Hungarian fried shrimp
1
Add water to the pot, put it in lemon, and burn the water。
2
Then it pours into the prawn, boils up to the prawn and starts to roll into a ball, with a tardled plate。
3
The olive oil was poured into the pan, burned as long as there was smoke, placed in garlic and pepper, and then put in black olives for about a minute。
4
The shrimp is poured into the pot, then into the white wine, and when the alcohol volatilises, it is put into sea salt and white pepper powder, and it is even。
5
Bring out the shrimp, make a plate。Hungarian fried shrimp Make Tips
We need a pot of boiling water. Lemon suggests slices so that boiling with water can better release its scent. Step 1 has to be time-sensitive, otherwise it affects the final taste, and a spoonful of salt can be more delicious. Spicy rice has a strong spicy taste and can be adjusted for population. If used as a whole, it can also significantly reduce its spicy taste. White wines are so volatile that salt and black peppers will be released in time for their volatilization, and the boiler will be turned up quickly。