Garlic shrimp
By VicentaLakin
Life from the sea is rich in calcium, especially shrimp, and there are plenty of good and nutritious practices. The most common practice is burning, which is perfect, but it's always greasy, and it's a sour and sweet meal. The elements of spring have also been added — a little garlic, a little garlic is a spring dish that tastes spicy, similar to garlic, and is more resistant to influenza, which not only helps children to grow up, but also improves their immunity from influenza and learns better。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Garlic shrimp
1
The prawns go to the shrimp line without having to turn their backs, pick out the second joint from the beginning with their toothpicks, then get out of the shrimp line and then add pepper, salt and wine to make it for 10 minutes, to smell, to clean up the garlic, and to cut it in small pieces。
2
Now a bowl of sauce, a large spoon of ketchup, 10 grams of sugar, 5 grams of salt, 8 grams of starch, and an appropriate amount of fresh water to mix into a slightly dense paste。
3
Shrimp smelts made of pickled shrimp are covered in dry starch, a little more oil is put in the flat pan, a little bit more oil is put in hot, and the shrimps with dried starch are put in hot, and a little fire is required。
4
It's made up of gold on both sides. After inflammation, the surface will form a hard shell, which will protect the shrimp in it, which is tender enough to produce wood for re-processing, affecting the taste and taste。
5
Once again, it is put in edible oil, and when it is hot, it is put in a little bit of garlic, which is used when you leave the pot。
6
Put the shrimp in when it smells like garlic。
7
If you pour in the sauce, you'll be able to put out the fire, spread the rest of the little markers over the surface, and get the plate out。Garlic shrimp Make Tips
One, shrimp is treated with shrimp wires, and the other, with pepper powder and wine, can add to the smell of shrimp. 2 - The shrimp is covered in a layer of dry starch, so that the fried shrimp has a hard shell to protect the smell of the shrimp in it from loss and does not make wood delivery bad as a result of re-processing。