Typhoon Pond Shrimp and Mushroom
My son loves shrimp and mushrooms the most. He usually poaches a lot of them. Today, I came to try the flavor of Typhoon Shelter and I feel like eating them in a restaurant! Very fragrant and tender, much more delicious than boiled water!
Recipe Recommendations
- bread crumbs appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Typhoon Pond Shrimp and Mushroom
1
Prepare ingredients, wash shrimp mushrooms and drain
2
Add onions, ginger and garlic, add appropriate amount of salt, sugar, pepper, a little pepper, soy sauce, and cooking wine, mix well and marinate for about 20 minutes
3
After marinating, use chopsticks to pick out the shrimp mushrooms and drag them into the release powder to make each shrimp mushroom stick with the raw flour.
4
Remove the oil and fry the shrimp mushrooms until golden brown. Drain the oil
5
Leave a small amount of oil in the pan, add minced garlic and saute until fragrant
6
Pour in the bread crumbs and stir-fry until fragrant
7
After frying until the aroma is fragrant, add the fried shrimp mushrooms, add salt, sugar, and chicken essence, and stick a little bread bran to the surface. Serve the pan
8
Delicious shrimp mushrooms are served!