Typhoon Shelter cuisine originated from Hong Kong and Taiwan. The so-called "typhoon shelter" is also what we generally call a "typhoon shelter"; fishermen in the coastal areas of Guangdong can only choose to avoid the wind and waves in the typhoon shelter once they encounter heavy storms while fishing. During this period of lack of livelihood, fishermen have to use their freshly caught seafood catches, fish, cook and cook them on the spot, and cook them into delicious delicacies to compete with visitors. This is the origin of the typhoon shelter food; it can be seen that the staple food of the typhoon shelter is extremely delicious. In Typhoon Shelter cuisine, you can always taste the freshest and best seafood; with the changes of times, in the past, seafood, porridge, noodles, fruits, drinks, etc. were specialized in often used, and there were some singing boats with singing girls and musicians accompanied by the typhoon shelter, which has evolved into a food gathering place for today's Hong Kong citizens.
The essence of Bifengtang cuisine is the unique flavor of minced garlic. The special feature of this minced garlic lies in its sweet taste, crispy but not burnt. The garlic aroma is combined with spicy taste and soy flavor to achieve a balance of taste. Co-cooked with seafood, the taste is harmonious and delicious.
Fried shrimp in the typhoon shelter
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Fried shrimp in the typhoon shelter
1
Cut off the whiskers and feet of the shrimp, marinate with salt and cooking wine for 10 minutes (because the shrimp was processed the night before, the light was not good, so no photos were taken); place an empty pan (preferably a non-stick pan) on the heat, add two slices of toast and slowly bake over low heat.
2
Rub the baked toast with your hands into powder.
3
Place the wok on the heat, pour in the oil, and heat over medium heat until 60% heat.
4
Add minced garlic and minced red pepper, stir-fry until the minced garlic is golden brown, remove and control the oil.
5
Saute chives with base oil.
6
Pour in the marinated shrimp, stir fry over medium heat, pour water along the edge of the pan, cover the lid and simmer for three minutes.
7
Pour in minced garlic and minced red pepper.
8
Pour in the bread crumbs before taking out of the pan, stir-fry quickly over low heat and serve on a plate.Fried shrimp in the typhoon shelter Make Tips
If you have ready-made bread crumbs at home, you don't have to bother as much as I do, but when you finally pour in the bread crumbs and stir-fry them, you need to be patient and not be eager for quick success, otherwise you will lose all your efforts if you fry them. My bread crumbs were baked over low heat and were already golden yellow, so I didn't need to continue frying. It would be ready after turning it a few times.