And when the water's boiled, it's shrimp
By VicentaLakin
The cuisine is a special dish of the river, representing the essence of the spicy perfume. The way different foods are cooked is not the same as the formulation. Today we take fresh shrimp, with vegetables for the season. There's taro. Peas tip and cabbage. We're going to cook this dish with the bottom of the butter pan. Spicy, spicy。
Recipe Recommendations
- Fresh shrimp of 30
- Taro appropriate amount
- pakchoi appropriate amount
- pea tip a
- onion appropriate amount
- dried chili a spoonful
- pepper a spoonful
- Jiang appropriate amount
- garlic appropriate amount
- chili noodles a spoonful
- starch a spoonful
- pepper a little
- salt a little
- soy sauce a spoonful
- oyster sauce half a spoonful
- chicken essence a little
- rapeseed oil a spoonful
- hot pot base half a pack
Steps for And when the water's boiled, it's shrimp
1
Fresh shrimp to remove the line. A little starch, white pepper, salt。
2
Grab it evenly. Pickle for ten minutes。
3
Potato head to the skin. Cut it into a pot。
4
Pull out the mat。
5
The cabbage swirl, the peas are boiled。
6
Put the boiled potato peas in the bottom of the tub。
7
You put oil in the pot, and you put on the garlic. I'll put it in half the pan. I used butter。
8
After the fragrance pours a proper amount of water。
9
The fire boiled open into shrimp。
10
The water's boiled again, and it's pumped into the soy sauce。
11
Put shrimp in the bowl。
12
Wash the pot and pour it intoseed oil. Burn to 90% oil temperature。
13
Put on the dry peppers, the peppers. It's called a little onion flower with hot oil。
14
Spicy, wonderful。And when the water's boiled, it's shrimp Make Tips
The vegetables in it match. It has to be hot oil to have a soul。