Garlic shrimp

By VicentaLakin

Garlic shrimp
Shrimp is rich in nutrients and calcium, and used to like burning in the home, with fresh water cooking shrimp, but it's tired of eating, and this spring season has taught the garlic shrimp not only to look better, but also to taste better, especially the fans inside, to feel better at cooking and eating。

Recipe Recommendations

  • shrimp 8 rats
  • fans appropriate amount
  • garlic 1 head
  • edible oil appropriate amount
  • soy sauce a little
  • green onion a little

Steps for Garlic shrimp

  • Make Garlic shrimp step 0
    1
    Garlic goes to the skin, cleans up, cuts in garlic。
  • Make Garlic shrimp step 1
    2
    It's better for fans to bubble with warm water, which usually lasts more than an hour, and it's not too soft or too cold to break。
  • Make Garlic shrimp step 2
    3
    Take a shrimp, cut it off from the back, cut it in half of the head, unconnected the tail, and pick out his shrimp line with a toothpick。
  • Make Garlic shrimp step 3
    4
    A niced fan lays under a plate, puts shrimp on a fan, and shrimp meat tastes more and tastes better, except it's too big to put in a cage, so it's not so pretty。
  • Make Garlic shrimp step 4
    5
    Put a little bit more edible oil in the frying pan, put a little bit of it in the garlic end and get the scent out. Keep an eye on the fire, or it'll be bad。
  • Make Garlic shrimp step 5
    6
    I'll pour the fried garlic and oil on the shrimp。
  • Make Garlic shrimp step 6
    7
    It's not appropriate to put a proper amount of fresh water in the steam pan, to burn the fire, to start counting when it's up, and shrimp is easier to ripen, so it's usually about five minutes。
  • 8
    When you're out of the pot, put onions and a little sauce。
  • Make Garlic shrimp step 7
    9
    Put a proper amount of cooking oil in the frying pan, it's hot and hot, and then you can try it on the table while it's hot。

    • Garlic shrimp Make Tips

    ONE, WHEN GARLIC IS FRIED, BEWARE OF THE FIRE, AND FIRE SLOWLY WITH A MEDIUM FIRE, OR IT'S EASY TO GET FRIED AND AFFECT THE TASTE. THE BUBBLE HAIR OF A FAN NEEDS WARM WATER, AND THE LINE Q FROM THE WARM WATER IS SOFT, AND THE TASTE AND APPEARANCE ARE EXCELLENT. 3. SHRIMP CANNOT BE STEAMED TOO LONG, IT CAN EASILY BE COOKED, AND THE LENGTH OF TIME IS NOT ENOUGH FOR SHRIMP TO SPLIT. 4. WHEN HOT OIL COMES OUT OF THE POT, THE OIL MUST BE HOT AND HOT, SMOKED AND POURED ON THE SHRIMP, AND TASTES BETTER AND BETTER。

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