It's
By VicentaLakin
Shrimp is big, has dark bouquets on its back, is famous for its thick, thin and sweetness, its unique smell, its high protein, its low fat, and its king. Shrimp is about 20 per cent higher than other shrimp, which is the strongest antioxidant。
Recipe Recommendations
- Giant tiger shrimp 16 rats
- ginger 3 tablets
- chives 1 tree
- vegetable oil 50ML
- Taste Damei's best cooking wine 20ml
- June fresh lemon steamed fish soy sauce 2 tablespoons
- white sugar 2g
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for It's
1
Prepare your food。
2
Cut the shrimp out of the shrimp shaving, clean the dry water, boil the pot into corn oil by 7 cents, then put the shrimp in, and fry it to the two-faced perforated dry oil to be used on the plate。
3
Clean up the onion, cut the onion, cut the pellets。
4
After cleaning the pot, it continues to burn seven cents of the heat into a spoon of oil, turns the gingers out of the scent, dumps the prawns together into the frays, adds the saloons for a while, mixs them with white sugar and boils them for about three minutes。
5
The plate was put on the table。
6
It's delicious, and it's good for the oily shrimp. No one can resist the delicious crayfish。It's Make Tips
1. PRECIPITOUS SHRIMP IS FIRST USED TO COMPLETELY CONTROL THE DRY MOISTURE OF THE TREATED SHRIMP SO THAT THE OIL IS NOT SPLATTERED AND BURNS ITSELF WHEN THE OIL EXPLODES. AFTER THE HOT POT, THE BOILERS POUR TWICE AS MUCH OIL AS THE BOILER, SO THAT WHEN THE OIL IS 7 YEARS OLD, THEY CAN POUR IN THE CLEAN SHRIMP, AND WHEN THE SHRIMP CHANGES COLOUR, AND SEE THAT IT IS CLEAR THAT THE SHRIMP SHELLS AND SHRIMP MEAT ARE SEPARATED, IT'S OK, DON'T BLOW TOO OLD AND AFFECT THE TASTE。