Shrimp
By VicentaLakin
SHRIMP CONTAINS 20 PER CENT OF THE PROTEIN AND IS ONE OF THE FOODS WITH A HIGH PROTEIN CONTENT, SEVERAL TIMES OR MORE THAN A DOZEN TIMES FISH, EGGS AND MILK; IN ADDITION, SHRIMP CONTAINS GLYCERINE ACID, THE HIGHER THE CONTENT OF THIS AMINO ACID, THE HIGHER THE SWEETNESS OF THE SHRIMP. SHRIMP: IT IS SOFT, LIGHT AND EASY TO DIGEST, AND IT IS AN EXCELLENT FOOD FOR THE YOUNG AND OLD, ESPECIALLY FOR THOSE WHO ARE WEAK AND IN NEED OF CARE IN THE EVENT OF ILLNESS. THE SELECTION WAS FOR ECUADORIAN CRAYFISH FROM SOUTH AMERICA; A FULL, FLESHY AND FLEXIBLE; A BIG, RED-AND-WHITE SHRIMP BALL IN THE GREEN, FULL OF GARLIC; AND A BIG SHRIMP BALL WITH FRESH, THIN, Q-BALLS, A REALLY GOOD BITE
Recipe Recommendations
- green garlic 1 handful
- Green shrimp 175 grams
- canola oil appropriate amount
- salt 2 grams
- white sugar 2 grams
- starch 4 grams
- cooking wine 10 grams
- qingshui 30 grams
- Premium fresh soy sauce a little
Steps for Shrimp
1
Get your food ready。
2
Pick out the shrimp line and put it in the plate, add salt to the diet, and the starch gently removes the slime from the surface。
3
Scratch cleanly leached and slittily cut from the back of the shrimp。
4
once again, the leachate is washed: 1 g salt, 1 g sugar, 2 g starch, and 5 g wine, which is fine and smooth for 5 minutes。
5
this is when you order a bowl of juice: 1 g of salt, 1 g of sugar, 2 g of starch, 5 g of wine, 30 g of clean water, and a few drops of special-grade sauce。
6
Garlic wash cleans the garlic, the garlic leaf cut, the ginger cut off, the garlic cut off。
7
It's hot, it's hot, it's sweet。
8
The oil is pouring into shrimp, and it's fried to a different color。
9
Put in the ginger paste and bowl juice。
10
Burn to bubbles, and do not roll over all the time, so that the juice can become sour。
11
When the juice becomes thicker and brighter, and when the garlic leaves and the platinum is fried, it's almost evenly rolled。
12
Out of the pan。Shrimp Make Tips
ONE, IF YOU WANT A GOOD SHRIMP BALL SHAPE, REMEMBER WHEN YOU TURN IT BACK: IT'S DEEP, BUT DON'T CUT IT. SHRIMP IS SALINE, STARCH IS LIGHT, IT'S MUCOUS, AND IT'S SOFTER. 3. A SMALL AMOUNT OF STARCH IS ADDED TO THE PICKLE, WHICH ALLOWS SHRIMP TO FORM A PROTECTIVE MEMBRANE ON ITS SURFACE, WHILE SHRIMPS DO NOT COME IN DIRECT CONTACT WITH HOT OIL DURING COOKING, AND MAXIMIZES THE MOISTURE OF SHRIMPS, SO THAT THEY ARE FULL OF FRESH, Q-BLOWN. AND THE JUICE MAY BE MADE ACCORDING TO EVERYONE'S PREFERENCES, BUT REMEMBER: A LITTLE SUGAR, WHICH WILL MAKE THE SHRIMP MORE BEAUTIFUL。