Shrimp
By VicentaLakin
Wuhan's Summer Foods - Screech shrimp
Recipe Recommendations
- crayfish 3 pounds
- salad oil
- dried chili a small bowl
- pepper a small bowl
- grass fruit
- geranyl a small plate
- cinnamon of 5
- octagonal of 4
- dried lemon of 2
- cumin a small plate
- Pi County bean paste a small plate
- ginger a
- Pleione
- green onions 2 pieces
- other spices appropriate amount
- soy sauce 1 scoop
- vinegar 2 tablespoons
- salt 3 scoops
- white granulated sugar 2 tablespoons
- beer 2 listen
- slightly spicy
- burn
- an hour
- ordinary
Steps for Shrimp
1
Carefully brushed with toothbrushes, including back, abdomen (focus position) and head. Three washes (this time the shrimp is cleaner, and after two brushes the water is cleared). Sliced under the eyes of the shrimp, cut their mouths and their guns. Get off the shrimp line. Grab the middle end of the shrimp and pull it out. Scissors are inserted from the stitches of shrimp head and back, cutting the shell of shrimp back by three to four, which makes it more delicious. Get ready to work
2
the hot pot turns into a fire, pours into 500-600 ml oil, with all the spices: dry peppers, peppers, cinnamon, eight horns, fragrance, dry lemon, leaf, ginger chips, etc. keep the fire low, hold it for at least 30 minutes and stir it properly with a pot shovel。
3
After the smell, turn the fire and pour three pounds of processed lobster。
4
Just a few minutes later, so every shrimp can be boiled with hot oil。
5
In about 10 minutes, we'll be able to add to the soybean sauce。
6
Maintain the fire, continue to suffocate for five to eight minutes, pour in two beers (do not add water) and then add appropriate sauce, vinegar, two to three spoons of salt and two spoons of sugar。7
Proper defoliation and the continued pressure on and rapid release of lobsters with pot shovels would allow oil soup to be inhaled. At the same time, the shrimp head is broken with a pot shovel to make it smell good。
8
After cooking for about 20 minutes, the garlic (large cipher, small direct use) and the big tungsten (two cut short). At the same time, the appropriate defoliation and continuation of step 5. The shrimp shells are almost soft at this time。
9
After another 10-15 minutes of cooking, the garlic and masonry have become soft and the soup is thick enough to come out. Just a little white sesame。Shrimp Make Tips
1. Shrimps must be fresh and washed;
2. Dry the ingredients in a hot pot with cold oil. Make sure to make them longer when boiling, so that the taste in the ingredients can completely penetrate into the oil and make the shrimp more delicious;
3. When cooking, always keep a high fire and stir fry not too frequently. Just stir fry every 2-3 minutes, so that all the shrimps can taste, mainly because the oil is "stuffy";
4. Various seasonings and dry ingredients can be increased or decreased according to personal taste, and the amount of pepper must be sufficient. It's best not to use thirteen incense. Only by boiling it with real materials can it be more authentic.
2. Dry the ingredients in a hot pot with cold oil. Make sure to make them longer when boiling, so that the taste in the ingredients can completely penetrate into the oil and make the shrimp more delicious;
3. When cooking, always keep a high fire and stir fry not too frequently. Just stir fry every 2-3 minutes, so that all the shrimps can taste, mainly because the oil is "stuffy";
4. Various seasonings and dry ingredients can be increased or decreased according to personal taste, and the amount of pepper must be sufficient. It's best not to use thirteen incense. Only by boiling it with real materials can it be more authentic.