Salt-crystal shrimp
By VicentaLakin
It was a privilege to be awarded a trial qualification for the Food and Food Experimental Centre, Canada's Wild Arctic Shrimp, and the product was received at night. It has to be said that the shrimp can no longer be kept after a delivery and prolonged thaw. When it's open, it's a little less colorful, and it's fast. Look at the state of prawns, I'm afraid it's too late. Let's have a salty shrimp. It's sour, it can eat even the skin, it can fix calcium. I didn't know -- the kid said, "This shrimp is okay!" That's the best thing a kid can say about food
Recipe Recommendations
- Arctic shrimp 300g
- onion 1/4 of
- green pepper of 2
- red bell pepper 1/4 of
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- salt 1/2 teaspoon
- cooking wine 2 tsp
- spiced powder 1 teaspoon
- eggs one
- flour 1 tablespoon
- dry starch 1 tablespoon
- oil generation 1 tablespoon
- frying oil appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Salt-crystal shrimp
1
Shrimp of the Arctic is purified, wetted, salted, wined and fragrances added, and evenly caught
2
Add eggs and flour, starch, evenly caught
3
Finally a large spoon of raw oil
4
Ply, pickle for 30 minutes
5
Onion slices; onion slices; cyanide chili slices; fragrance leaves a page and cuts in part
6
The boiler, which enters the arctic shrimp quickly when it burns to 50 or 60% of the heat, turns the fire and flips over quickly and blows the arctic shrimp to the surface。
7
(b) The extraction of asphalt
8
(b) Use excess grease on suction paper
9
Pour out shrimp oil
10
A small amount of bottom oil is left in the original pot, and the fried Arctic shrimp is down
11
All the ingredients, the fire, the smell of vegetables
12
Add a proper amount of pepper salt, fire and fire, and set up pans。Salt-crystal shrimp Make Tips
1. When marinating the shrimp, be sure to add a spoonful of raw oil at the end; this prevents sticking during frying and makes the fried shrimp brighter in color;
2. Control the oil temperature: put them in at medium heat and fry at high heat; remove immediately once the surface is crispy to ensure the shrimp shell is fried crispy and the meat is not dried out, achieving a crispy exterior and tender interior;
3. The side dishes can be paired arbitrarily; using more chili peppers to make it spicy is also quite good. It's just that I don't dare to eat spicy food, so I put in fewer chili peppers.
4. The final pepper salt is the highlight of this dish and brings out a lot of flavor; homemade pepper salt is even better. Those who can eat spicy food can also add some chili powder, which is also quite good. My partner added chili powder themselves while eating.