Shrimp
By VicentaLakin
Last week, for the third time in six months, Uncle Bo ' s travel trajectory arrived in Shanghai and this time, during a limited feeding time, deliberately avoided a crowd of carbohydrates. The goal was to focus on a more representative diet and to taste the greasy shrimp. Uncle Bo is a "shrimp-eating prince" by virtue of his geographical advantage, but when he tastes a real boiled shrimp, he's impressed by the multiple swaggers, of course, with the usual sweetness. As the top 10 classic foods in Shanghai, greasy shrimps are usually selected for small and medium-sized shrimps, with hot-firedseeds to fry shrimps, and when the shrimps are burned, they are impregnated. Shrimp shells are red and thin, and when they leave, the entrance is touched off, the shrimp is fresh, with a little sweet acid, and the flavor is unique. Shrimps are oily, oily on their surfaces, bright and transparent, and are also known as “black shrimp”, which is the traditional wine in Gangnam。
Recipe Recommendations
- River shrimp 300 grams
- onion half a
- Jiang 1 small piece
- dried chili 5 stars five
- soy sauce 1 tsp
- white sugar 4 tablespoons
- cooking wine 1 scoop
- salt a little
- oil appropriate amount
- sweet fragrance
- explosion
- ten minutes
- ordinary
Steps for Shrimp
1
Ginger twirl, onion twirl。
2
Get hot oil from the boiler, it's more than usual, and it's warm enough to put a ginger-sniff in。
3
Shrimp washes are put in, and when the shell turns yellow, they are recovered. Turning the fire into another 10 seconds of blow-up would make the shell much more corky。
4
The weight of sugar is much greater than the normal course of food, with a small spoon of tiring, and it has to be turned over quickly over time。
5
When the fire closes, onion flowers will come out。