Shrimp rice sausage powder
By VicentaLakin
I can't help but feel excited when I see food in Guangdong. Recently, the Chinese supermarket in the shopping mall near my home was reportedly temporarily closed due to economic problems. I couldn't buy the food I wanted for a while, and I went to another neighborhood last week, and I knew that besides the Chinese supermarket, which is bigger than ours, there were a lot of small Chinese supermarkets on the main street, and it made me walk around! Crazy shopping! And, of course, this box of sausage powder that I like. This intestine powder has many practices in Guangdong that can be evaporated, fried, or varnished, etc. I've tried steaming, and I've tried to roll the intestines up on shrimp. It's a little different this time, but it's a little bit more like a squirm, because it tastes so good when it's in the ground, it smells good, it tastes good。
Recipe Recommendations
- rice rolls 500 grams
- shrimp 100 grams
- Jiang appropriate amount
- onion appropriate amount
- olive oil appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- fish sauce appropriate amount
- pepper appropriate amount
- qingshui appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Shrimp rice sausage powder
1
Wash the shrimp first, then soak it soft。
2
Pre-position the sauce with a vessel: raw smoke, sugar, fish troughs, pepper powder, fresh water。
3
The intestine powder is about an inch long。
4
The hot double-sided pan pours into the appropriate amount of olive oil, pouring into the immersed shrimp。
5
A little until you get laid。
6
To the side to put the cut intestine powder。
7
Join Ginger。
8
During the process, the intestine powder has to be re-heated to gold on both sides。
9
Put in the sauce and cover the pan to dry the water。
10
Open the hood and put it on the onions and mix it evenly。