Sweet and sour shrimp
By VicentaLakin
Recipe Recommendations
- shrimp 500 grams
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- mature vinegar appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Sweet and sour shrimp
1
Prepare the shrimp
2
Simply handle the shrimp, cut off the shrimps and the hard claws in front of the shrimp head, throw away the shrimp back, and pick up the shrimp line
3
Cut more shredded ginger and start from minced garlic
4
Use appropriate amount of soy sauce, cooking wine, sugar, vinegar, salt, chicken essence, and water to make sweet and sour sauce, mix well with onions, ginger and garlic
5
A little oil in a wok, wait until the oil is hot, add in the shrimp, stir quickly
6
The shrimp changes color overall
7
Remove the shrimps (keep the frying pan on the heat and turn to low heat)
8
Heat a wok, add spring onions, ginger and garlic, saute until fragrant, and add shrimp
9
Stir quickly and pour in the sweet and sour sauce
10
The soup will slowly diminish
11
When the soup is almost collected, you can do it, because it will be very thick with sugar. Depending on your preference, you can also pour some water and starch on it.
12
Serve the pot and load the plates. Hehe, my appearance is not very good
13
It feels OK, but the dishes are not pretty
14
Anyway, let's eat firstSweet and sour shrimp Make Tips
According to your preferences, sweet and sour juice, it is recommended to have less salt and not let the salt steal the spotlight
But it should also be small. I heard that I decided
It is recommended not to use soy sauce. The color is too dark and it will not reflect the color of the shrimp.
The red one is more eye-catching
To add another word, I will stir-fry the shrimp in the pan twice because I prefer it dry
Friends can also do it in one go, stir-fry the onions, ginger and garlic directly, the taste is the same, relatively tender
Enough to say, let's eat!
But it should also be small. I heard that I decided
It is recommended not to use soy sauce. The color is too dark and it will not reflect the color of the shrimp.
The red one is more eye-catching
To add another word, I will stir-fry the shrimp in the pan twice because I prefer it dry
Friends can also do it in one go, stir-fry the onions, ginger and garlic directly, the taste is the same, relatively tender
Enough to say, let's eat!