Although the shrimp is delicious, it takes a lot of effort. The frying time is not long, but processing the shrimp before cooking requires patience. Cutting the shrimp gun, shrimp feet, shrimp tail, removing the head and shrimp intestines, and also having to open the back, it's almost a bit of a feeling of trouble. The difference between Kung Pao shrimp and Kung Pao shrimp is that there is no need to remove the shrimp shell, which saves a lot of effort and retains more nutrients. But those who think the shell is hard can of course go. Don't throw away the shrimp head easily. Clean the dirt inside the head and use it to make fresh soup.
After removing the head, tail and shrimp legs and shrimp intestines, rinse them with clean water, cool the water to dry, open the back, and then add a little egg white and water starch to marinate for 3 minutes. This can make the shrimp meat better stir-fried. Inhaling the sauce, the taste is more tender and smoother. The water-starch should not be too thick or thin, and the ratio of water to powder should be the most appropriate.
The shrimp meat is spicy and delicious, coupled with the crispness of peanuts, making it taste unique. When the fruits in the soil and the elves in the sea are cleverly combined, the beauty of distance lingers silently on the tip of the tongue.
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The photos taken at night are very dark, please forgive me.
Kung Pao prawns
Recipe Recommendations
Steps for Kung Pao prawns
1
Cut off the shrimp gun, shrimp feet, and tail, remove the head and shrimp intestines, rinse with water, cool to dry, open the back, add 1 teaspoon of water starch and 2 teaspoons of egg essence to marinate for 3 minutes.
2
Cut the green onions into sections, cut the ginger and garlic into foam, and cut the dried peppers into 2.5 cm pieces.
3
Put the peanut oil into the pan under cold oil, add the peanuts, stir fry with a shovel over medium heat, wait until the color becomes dark and makes a crisp sound against the pan, and then remove it.
4
Use salt, sugar, vinegar, soy sauce, chicken powder, remaining water starch, and fresh soup to make juice.
5
Add pepper and dried peppers in the pan where the peanuts have been fried and stir-fry until fragrant.
6
Add in the shrimps and stir-fry until they are tender.
7
Add ginger, garlic, minced and chopped green onion and saute until fragrant.
8
Cook in the mixed sauce.
9
After collecting the juice in the pan, add the peanuts and green onions and stir fry well.Kung Pao prawns Make Tips
There is no fresh soup to use with clear water. When frying peanuts and dried peppers, it is best to use medium heat to avoid frying.