Pelican pepper shrimp
By VicentaLakin
The shrimp, the crust, the flesh, the pepper powder, I can eat a large plate. It's quite simple, too. Shrimps go back to the shrimp intestines, pick them up for half an hour, wrap them up in dry sodium, and they're soaky, and they're sweet。
Recipe Recommendations
- base shrimp 500 grams
- ginger appropriate amount
- shallots appropriate amount
- starch 3 tablespoons
- salt a little
- pretzel appropriate amount
- Taste Damei's best cooking wine 1 tablespoon
- white granulated sugar a little
Steps for Pelican pepper shrimp
1
The main foods and spices, the dry starch, were forgotten。
2
Shrimp cut the shrimp gun, turned back to the shrimp intestines and poured a spoonful of tame wine。
3
A proper amount of ginger and onions to add to the scent. It's evenly plattered, covered for half an hour。
4
The two-and-three spoons of dry starch were drawn and evenly mixed, each shrimp was covered with starch。
5
Heated half-pot oil, about 180°C, nitrous onions, and tumbled onions。
6
A shrimp, which is covered in powder, is left alone, which is blown up for about 30 seconds to stir the pan from time to time in order to prevent it from charring, and then to make the tar。
7
The oil-sniffed paper in the plate is used to absorb the excess oil, to sow pepper salt powder, or to give another plate of pepper salt sauce, the shell is soft, and the scent is snoring。Pelican pepper shrimp Make Tips
ONE SHRIMP BREED. MY DAUGHTER LOVES SHRIMP, SO I MADE SHRIMP. TWO ONIONS OF GINGER WINE ARE USED TO ADD TO THE AROMA, SALT TO THE BASE, SUGAR TO BE FRESH AND RICH. THREE SHRIMPS ARE EASY TO RIPE, DON'T BLOW FOR LONG. 4 OIL TEMPERATURE 180°C, LOW AND HIGH, WHICH RISES TO 200°C BEFORE COMING OUT OF THE POT, OR IS COOKED WITH LOW TEMPERATURES, RECOVERY OF HIGHER TEMPERATURES AND RECURRENCE。