It's a very simple dish, but it's really delicious.
Hong Kong is a food paradise, but Hong Kong girls are very thin. This is related to Hong Kong people's concepts. Basically, girls meet to discuss their weight-loss experiences with each other. There are weight-loss advertisements all over the street. There are many weight-loss products when you enter Shiduo, not weight-loss drugs or weight-loss tea, but many snacks are for weight loss, such as weight-loss sugar, weight-loss coffee, weight-loss biscuits, weight-loss drinks... Everything is for weight loss. Basically, many girls will check how many calories it contains before eating, and except for old-fashioned tea restaurants, many foods will have marked how many calories it contains.
Generally, salt and pepper shrimp in Hong Kong is like sandstorm chicken wings. It must be deep-fried. This dish comes from the Chaoshan area of Guangdong. This dish seems to be specially for people who lose weight. It does not need to be deeply fried, so it is delicious and has very low calories. Basically only the calories of shrimp. The taste is very similar to roasted food. The shrimp has a dry and fragrant taste, which is very suitable for making snacks or serving with wine.
Hong Kong-style dry-roasted shrimp with salt and pepper
Steps for Hong Kong-style dry-roasted shrimp with salt and pepper
1
Wash the pan clean, put a thin layer of sea salt in the pan, add the shrimp and stir fry, and cover the shrimp with salt (the shrimp is washed clean and does not require any other treatment because salt is used to overheat it, if you remove the shell, it's too salty)
2
On low heat, stir fry quickly (it is important to heat the shrimp evenly, so be sure to stir quickly. It would be better if you can throw the pan. This is the way to heat the ingredients evenly)
3
Stir fry until pink, cover the lid and simmer, opening the lid and turning the shrimp every three minutes (turn it over, not stir-fry, just like baking, turn it over).
4
After the color is completely red, add pepper powder, white pepper and black pepper, add a little bit to the spicy taste and aroma. Stir the pepper powder evenly, and the pepper flavor will fully overflow.
5
After you smell the aroma of pepper, you can serve the pot.Hong Kong-style dry-roasted shrimp with salt and pepper Make Tips
1 After the shrimps are washed, they can be put into the pan. There is no need to dry the water. Because there is no oil in the pan, it will not be fried, and a small amount of water can stick to the salt grains. 2 Don't use high fire. The high fire will scorch the outside of the shrimp, but the inside is not yet cooked. 3 After adding the pepper powder, you can only fry it over low heat, because the pepper will fully release the aroma and will not burn. 4 Because you have to peel the skin when eating, you don't have to worry about being salty. 5 The shrimps must be fresh. Doing so will fully catch out the fresh and sweet taste of the shrimps. They are very fresh and sweet.