Sphinx shrimp
By VicentaLakin
It's spring season. How can we make a good, expensive meal in a short time? I'd like to learn about today's veggie veggies. It's easy, easy to make, a big plate to the table, a beautiful look at the water spirit, with the meaning of "Red Hand" and even worse. Unlike others, I didn't put the whole shrimp on top. The whole shrimp looks good, but it's not easy to taste, and it's hard to peel the shell. Especially when you're small, you can get your hands dirty, and you can't look pretty on your shirt! So, we spend two more minutes of our preparations in the run-up to make the old, the young and the old happy, and your master's kindness felt. Let's make it quick. Let's go straight to dinner
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Sphinx shrimp
1
Shrimp washes, shavings cut, bigger shrimps as much as possible, adjusted as you like
2
Fans cut short with cold water bubbles and spread them in deep disks, with a long disk
3
Pelican oil, raw, millet, onions are ready, and if you like garlic, you can have some garlic
4
The platinum is drawn into a bowl with a proper amount of cool water, the amount of which is based on the amount of water that is free of fans; the plume is salty and no more salt is required
5
Cut the shrimp from the head to the tail with scissors, but do not cut it off and remove the intestines
6
Laying prawns on the fans, with their tails in the direction of the sky, and pouring storks on the fans
7
(a) Put the fan shrimp into the preheated mid-air steam oven, 100 degrees, 8 minutes; if in a steam pan, in a fire, in the pan, 5 minutes
8
Before the stove comes out, a little vegetable oil will heat up, and when the veggie veggie veggies come out, the onion's ashes will be spilled on it, and when the hot oil comes out, it'll be fragrance with the sound of the fragrance, the fragrance of the fragrance。
9
It tastes goodSphinx shrimp Make Tips
A fan chooses a stringed green bean fan, and it doesn't suck up the juice; a shrimp cut from the head to the tail, even with a hull of meat, and removes its intestines with its hand; 2. The spices need to be pumped with stork, and if it is not possible to use the steamed fish oil, or a little bit of soy sauce before the water is diluted; and the final hot oil can be decided as much as it pleases. 3. I use a steam oven with a long emperor, both for steaming, because the steam does not fall on the surface of the food, so the juice can be more; if it is used, it can be a little less and a little shorter because the steam drops on the food。