Cheese juice with shrimp
By VicentaLakin
Shrimp's meat is fine and fine, and it's for the young and old, and it's popular, and it's a regular on the table. The Chinese version of the Chinese-French chef contest, which was broadcast the previous day at CCTV2, which opened up the shrimp with celery, was very innovative and a very nice plate. The chef's platter is with a long bar of dishes and a line of juice. We don't have a long plate. The platter made the same look, didn't it? Like an orange flower that's about to bloom, I didn't think it'd work like this. There's two meanings to "heart" in the heart. Look carefully at every shrimp wearing celery. That's how it comes! & lt; Happiness & gt; the other meaning is the heart of the cook, heart and heart. Whatever it is, it's always okay. Because the flowers are open!
Recipe Recommendations
- shrimp more than 10
- celery two
- green onions half a piece of
- shallots two
- garlic half a head
- tomato sauce two tablespoons
- Korean hot sauce half a tablespoon
- fuel consumption a tablespoon
- white sugar half a tablespoon
- rice vinegar a tablespoon
- sweet and sour
- burn
- half an hour
- ordinary
Steps for Cheese juice with shrimp
1
Get a dozen shrimps, better be a shrimp, big head, big meat. Water wash twice
2
As illustrated. Go to the shrimp head, strip out the shrimp skin, leave the tail and the last shrimp skin。
3
Shrimp skins are taken off and put in a small bowl to clean up dry water
4
with a knife in the back of the shrimp, a 2 mm deep mouth, pulls out the black shrimp line
5
celery, cut to 5 cm, cut to a long strip. better have a tip
6
When you go to the shrimp line, you cut the shrimp back to two-thirds depth, roll the shrimp up, hold the shrimp in your left hand, and cross the head and tail with a chopstick in your right hand
7
The chopsticks are carefully pulled out and the celery is fixed through the hole that the chopsticks just pierced. As shown
8
Shrimps are treated in a plate, and the juice is prepared: two spoons of tomato sauce in a bowl of water, a spoon of Korean spicy sauce, a spoon of oil, half a spoon of sugar and a spoon of rice vinegar are ready to mix
9
Onion cut flowers, garlic cut the little onions to pieces
10
In the pot, it's burned to 60% heat, with a little fire, a fragrance of garlic and shrimp skin, and a chopstick
11
When the shrimp skin is removed, the fire starts, the sauce is poured into the pot, and the shovel stirs up the soup juice
12
When the soup's boiled and the shrimp is made, pour it in the pot
13
Keep it in the middle of the fire and watch out for shrimp rolls or shakes the pan so that the shrimp is covered in soup
14
Turn off the fire while the soup's drying out and pick up the shrimp one by one
15
Just put onions of soup on the lined shrimp when it's in the hot panCheese juice with shrimp Make Tips
1. I don't know how to divide the types of shrimp. It's better to make this one bigger. The shrimp I bought this time is very fresh and big. To remove the shrimp head, you can cut it with scissors or just break it off with your hands like I do. Do not peel off the last section of the shrimp skin, for the purpose of shaping and serving aesthetically.
2. The shrimp skin is very fragrant after frying in oil, which can enhance the taste and aroma of the dish. However, remember to pick up the fried shrimp skin!
3. It is best to use parsley for celery, which is harder. You can also use other ingredients such as carrots instead
4. Be patient when wearing the shrimp through the head of the shrimp's back and out from the penultimate section of the tail.
5. If there is no Korean hot sauce in the sauce, you can omit it
6. When loading the plate, the tail of the shrimp faces the center of the plate, open the back down, and place it in a circle along the plate
2. The shrimp skin is very fragrant after frying in oil, which can enhance the taste and aroma of the dish. However, remember to pick up the fried shrimp skin!
3. It is best to use parsley for celery, which is harder. You can also use other ingredients such as carrots instead
4. Be patient when wearing the shrimp through the head of the shrimp's back and out from the penultimate section of the tail.
5. If there is no Korean hot sauce in the sauce, you can omit it
6. When loading the plate, the tail of the shrimp faces the center of the plate, open the back down, and place it in a circle along the plate