Soy sauced rice shrimp

potassium, rich in potassium, balances sodium in salt. vitaminc resistance to heat is weak, with the exception of beans. shrimp, with a high nutritional value, enhances human immunity. the shrimp skin, on the other hand, has a higher nutritional value, with a considerable amount of protein, calcium, phosphorus and iron per 100 grams, especially as calcium is at the top of a variety of animal and plant foods, especially for the elderly and children. the nutritional value of meat is also very high, with shrimp shells being hard without oil and not easily digested, which is why some people say that shrimps eat too much. that gap had been filled。

Recipe Recommendations

shrimp 200g
meat 200g
edamame 200g
oil appropriate amount
salt appropriate amount
sugar appropriate amount
yellow wine appropriate amount
vinegar appropriate amount
soy sauce appropriate amount
beef sauce appropriate amount
garlic appropriate amount
Jiang appropriate amount
onion appropriate amount

slightly spicy
fried
ten minutes
ordinary

Steps for Soy sauced rice shrimp

Get the shrimp out of your head, wash it, cover it up, freeze it in the fridge

All types of sauce: raw, yellow, oil, vinegar, beef sauce, salt, glucose water

Onions, garlic, ginger

Beans clean up

Meat cuttin, mix it with yellow wine, and then mix it back

Jumping shrimp into yellow wine

The dry pot fire warms the pot and pours it into shrimp

When the shrimp turns red, it's full

Pour in the pickled meat

The meat is colored. Add fresh water and lids

The soup is thickened, the beans pour into the beans, the beans turn color, the lid is covered for a minute, and then the essentially ripe rice shrimp falls into the fire。

Half a spoonful of beef sauce, twirling, flat-fried. Turn off the fire. Load