Garlic on the back
By VicentaLakin
Shrimp is a rare good food for cooking, with fine meat, taste, simple practices, high nutritional value and no smelting and bone pricks, especially for the elderly and calcium. There are plenty of shrimps to eat, a shrimp to eat, and many of the dishes it makes are called “glycerine”。
Recipe Recommendations
- Argentine red shrimp 9 rats
- garlic appropriate amount
- pepper appropriate amount
- olive oil appropriate amount
- oyster sauce a little
- cooking wine appropriate amount
Steps for Garlic on the back
1
Shrimp unfrozen, clean。
2
Shrimp legs cut off, in the second section of the tail, with toothpicks。
3
Cut your back with a knife and don't cut your back。
4
Prepare garlic sauce: garlic petals shredded with proper salt, black peppers a little, if you don't like, a spoon of wine to pick up, and olive oil to fit in a little bit of garlic juice。
5
The shrimp is covered in garlic sauce, cut open and filled with fine-tuned garlic for about 15 minutes, with tin paper on the grill, and the pickled shrimp code into the grill。
6
The oven is 175 degrees preheated by fire for five minutes, then the shrimp in the oven is put on a tin sheet cover, 170 degrees in the middle of the fire is baked for 15 to 20 minutes, approximately 10 minutes is baked with covered tin paper, and continues to roast for between 5 and 10 minutes until the shrimp becomes red and the juice in the oven is significantly reduced。
7
Out of the oven. It's also delicious to have salty ginger garlic as a sauce。Garlic on the back Make Tips
1. It would be preferable to remove the shrimp wire before turning back, to pick out the shrimp wire with toothpicks in the second section of the shrimp, and to wash the processed shrimp before turning back. 2. Shrimp is a cold and negative type of food which is best eaten in conjunction with sorbents such as ginger and vinegar, which can kill bacteria and prevent discomfort。