Sphinx shrimp
By VicentaLakin
Needless to say, as you can see from this figure, five minutes of fresh and tender steam with high protein and low fat. Yeah, it's a shrimp. It's almost nothing but thin shrimp shells. The smelt of shrimp smelts into the fans of the mats, and the taste of silk makes it more fun to eat. The fan shrimp is steamed, simple, free from the smoke, clean. If the steam tank was to be evaporated, there was no need to turn on the smoke machine, and “scream” interference was avoided by saving energy。
Recipe Recommendations
- prawns 1 set
- Green bean vermicelli 2 small bundles
- shallots 3 trees
- cold water half a cup
- steamed fish oyster sauce 30 grams
Steps for Sphinx shrimp
1
Shrimp cleans up。
2
Fans were softened with cold water earlier。
3
With a toothpick, approximately 2 mm was inserted from the tail to the upper 3rd joint, and then the shrimp line came out。
4
A soft fan is cut short, a suitable amount of steamed fish oil and half a cup of cold water is spread thinly, so that the fan can be sufficiently tasteful and soft。
5
The size of the shrimp is in a circular form, which, in addition to its beauty, is equally heated and easy to pick up when eating。
6
The boiler is filled with cold water, which can be released after five minutes of steam in the fire。
7
A little bit of steamed fish oil and a little onions in the middle。
8
Burning 10-20 grams of vegetable oil and pouring hot oil on onions, the scent came out with the sound of a “la-la-la-la-la-la-la-la-la-la-la-la-la-la。
9
Fever shrimp, fresh mouths, good nutrition and good foodSphinx shrimp Make Tips
One, a fan can taste better with a bit of steamed fish oil in advance; a bit more evenly when it comes out, so that shrimp can taste; and because of the salty smell of the steamed fish oil, no additional salt is required. 2. This dish, while hot, is fresh and fragrance, and the fans are well established, and when it cools, the shrimp will taste screezy, the shrimp will become tight, and the fans will have an influence on their taste and taste。