Cheese juice and back shrimp
By VicentaLakin
The eggplant shrimp is a pickle. The cylindrical prawn is like a medium finger, the body is slightly numb, the shrimp Pete is thin, the meat is very tender and tastes very good, and its protein content is comparable to that of the sandy beak。
Recipe Recommendations
- base shrimp 300g
- ketchup a bowl
- chives a
- white sesame appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- white sugar two spoonfuls
- white pepper appropriate amount
- salty and sweet
- fried
- three-quarters of an hour
- simple
Steps for Cheese juice and back shrimp
1
Shrimps are placed in a suitable quantity of salt, white pepper powder and wine pickers for half an hour。
2
Put oil in the pot and blow the pickled shrimp to the yellow。
3
The fried shrimps are standing by
4
Put oil in the pot and pour ketchup over and over for a minute。
5
Put the right amount of water in the water and put the right amount of sugar in the tomatoes。
6
I'll put the shrimp in the sauce。
7
Pick up the pan, put the shrimp on the plate, then pour the soup on the shrimp and put the onions and the white sesame on it