Spicy shrimp
By VicentaLakin
At the end of the break, the twigs themselves make dry pots, strings, hot pots, barbecues, etc., and I really have no resistance to these kinds of food. It's not like I'm here today to teach you how to cook spicy shrimp. It's not so hard to cook. The only complicated operation is to pick shrimp. The red and fragrances of bean petals and onions were blown up and the food was mixed, and the house was full of the scent of the fairy, and two shrimps had to be eaten before it came out. Shrimp is sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour. You really want to try it! It'll turn on your taste buds, and it'll taste good enough to eat two more bowls of rice, and you won't waste the sauce on shrimp. "LOGO has registered its trademark and is forbidden to reproduce it in other media."
Recipe Recommendations
- base shrimp 400 grams
- corn of 2
- celery 1 handful
- onion one
- salt 1 scoop
- cooking wine 1 scoop
- soy sauce 1 scoop
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Spicy shrimp
1
shrimp rolls back to the shrimp line, cuts out shrimp shavings, pours into 10ml wine, 2g salt, 1g white pepper grabs evenly, and pickles for 15 minutes. corn cut, celery cut。
2
Put two spoons of oil in the pot, heat in the pickled shrimp, fry out shrimp oil and have a spare when the skin is soaked。
3
Shrimp oil is added to 20 grams of kerosene and 2 spoons of soy sauce. Don't use the fire. The base is hot and cold
4
Put onions, onions, garlic, pepper peppers, corn and celery, and make them fried for a few minutes。
5
It's going to blow up。
6
Add 10 grams of raw, 10 grams of white sugar, 5 grams of chicken sperm, 1 spoonful of black pepper powder, 2 grams of salt for fire. At this point, you can taste it. You can add salt if it's not salty
7
When the fire is closed, a fragrance section and white sesame will be released。
8
Without a drop of water, dry and delicious, shrimp is so tight and elastic, is your rice ready
9
It's so spicy. It's a nice drink. The amount of peppers and peppers can be applied to the extent that they like spicy。
10
Spicy shrimp that explodes the taste buds in a flash, three bowls of rice, full of shrimp meat, and tight teeth。Spicy shrimp Make Tips
1. THE CASSEROLE IS NOT THE SAME, AND EACH PERSON MAY ADD OR REDUCE HIS OR HER OWN FOOD ON THE BASIS OF HIS OR HER PREFERENCE, BUT ENSURE THAT ALL FOODS ARE MATURE AND EDIBLE AT THE TIME OF FINAL FIRE. IT IS ESSENTIAL THAT THE BASE BE MADE OF SMALL AND MEDIUM FIRES, AND THAT EXCESSIVE OIL TEMPERATURES RESULT IN A LOSS OF BASE PAN. 3. A LITTLE MORE OIL THAN USUAL, WITH SPICYNESS ADJUSTED AS DESIRED. 4. IT IS SUGGESTED TO CHOOSE LIVE SHRIMP, FIRST, FRESH FOOD, AND SECOND, MEAT WHICH IS BETTER THAN FROZEN SHRIMP AND MORE SWEET. IT'S A GOOD WAY TO CUT THE BACK OF A SHRIMP WITH A KNIFE, AND IT'S HARD AND SMOOTH. IT IS IMPORTANT THAT SHRIMP BE MADE FAST AND HOT, AND THAT THE SKIN OF SHRIMP THAT IS BLOWN UP TO A DEGREE OF TRANSPARENCY BE PICKED UP QUICKLY. THIS IS A SHORT TIME AND A HALF. THIS IS THE POINT OF MAKING DRY SHRIMP, BECAUSE IF IT IS TOO OLD, IT WILL NOT BE EATEN. 6. THE AMOUNT OF GARLIC IS LARGE, ABOUT TWICE AS HIGH AS THE USUAL COOKING, SO THAT THE SCENT IS THICKER. 7. I THINK THE INGREDIENT IS SALTY ENOUGH, JUST A LITTLE SALT, WHICH CAN BE TASTED FIRST, DEPENDING ON THE POPULATION, IF NOT SALTY ENOUGH。