Gin and garlic shrimp rice

By VicentaLakin

Gin and garlic shrimp rice
I fell in love with the teahouse when I returned from Hong Kong. I've been thinking about cooking in teahouses all day. I went to the market yesterday and saw the live shrimp go down. How can I miss this big opportunity? So there's today's shrimp rice. There's no wine in it, but it's not dirty. The smell of garlic covers the smell of shrimp, it's fertilized on rice, the smell of shrimp enters into rice, it's fresh

Recipe Recommendations

  • rice 150 grams
  • fresh shrimp Several
  • small rapeseed 2 trees
  • minced garlic
  • green onion appropriate amount
  • vegetable oil appropriate amount
  • seafood soy sauce appropriate amount
  • salt appropriate amount

Steps for Gin and garlic shrimp rice

  • Make Gin and garlic shrimp rice step 0
    1
    Put a proper amount of salad in the frying pan。
  • Make Gin and garlic shrimp rice step 1
    2
    Put it in half the garlic
  • Make Gin and garlic shrimp rice step 2
    3
    The oil in the fire went to gold. Mine's a little over
  • Make Gin and garlic shrimp rice step 3
    4
    Fill the bowl and add the other half of the garlic
  • Make Gin and garlic shrimp rice step 4
    5
    Add salt, soy sauce, or soy sauce。
  • Make Gin and garlic shrimp rice step 5
    6
    Put the good rice in the casserole and pour the right amount of water
  • Make Gin and garlic shrimp rice step 6
    7
    Guy, the fire boils. When the water is dry, turn the fire。
  • Make Gin and garlic shrimp rice step 7
    8
    Sliced shrimp。
  • Make Gin and garlic shrimp rice step 8
    9
    Water the sauce
  • Make Gin and garlic shrimp rice step 9
    10
    A small amount of vegetable oil pours into the edges of the sandpot。
  • Make Gin and garlic shrimp rice step 10
    11
    It's 5 minutes dry and 15 minutes dry。
  • Make Gin and garlic shrimp rice step 11
    12
    I'm going to put a little oil in the open water. On rice, just put flowers on it。

    • Gin and garlic shrimp rice Make Tips

    Tears of happiness lingered slightly:

    1. Use casserole for pot rice. I don't have one at home. I use a stone pot. But everyone's better off using a casserole.

    2. Casseroles should not be cooked dry. Be sure to put rice and water into the casserole before opening fire.

    3. After boiling the rice with high fire, see that the water is almost drying out, immediately turn to a low heat, and never burn the pan.

    4. After the sauce is mixed, it is best to taste it to avoid it being too salty or tasteless.

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