Peas shrimp

1

Food packs。

2

Shrimp skin open: pick out the shrimp intestines, choke their heads, strip them, clean the remaining shrimp intestines again, remove the black wire from the abdomen and clean them。

3

Shrimp: a little salt and starch, and a little bit of glue from the shrimp。

4

Purge to clean, shrimp dry and sticky。

5

Dry water。

6

Shrimp slurry: a little salt to melt first。

7

And then half of an egg-cleaning clockwise mix produces viscosity。

8

Finally, a small amount of starch stirs boost viscosity and freeze for 30 minutes。

9

Seal the slurry: the silhouetted shrimp is quenched in oil。

10

Take a small piece of lunch meat and cut it into a small square。

11

The boiler boils with a little salt and oil, a minute with peas and a little bit of tar。

12

The boiler goes into broad oil, it's 40% warm, and the shrimp rinse changes color。

13

Get the tar out。

14

A little bit of oil in the boiler, a little heat in the peas and lunch meat, and two minutes of frying。

15

Add 1 gram of salt, double-fried。

16

Shrimps pouring in, scrambling. Eat

17

The finished chart。

18

The finished chart。

One, the cleaning and slurry of shrimp is an important step in the course of this dish, so that the treated shrimp is not smelly, and is full of threes, so that the hot oil does not shrink, so that the protection of the slurry does not lose its water and tastes beautifully and with teeth. 2. Lunch meat can be changed to ham sausages, with its own preferences. 3. When peas are in the water, a small amount of oil and salt is added to the water, and when the water is too cold, all this is to keep the peas green. 4 All self-gasping foods, only salted. 5. Fire use: Shrimp shrimp - 40% oil temperature; lastly, vegetables - fire, fire, coming in and out。