Sweet shrimp curry
By VicentaLakin
“Pandalusborealis”, also known as Arctic shrimp. The arctic shrimp is more nutritious than other shrimps, especially as it grows in the deep sea, is completely natural wild shrimp, is immediately cooked, packed and frozen with sea water, and is said to have lasted no more than half an hour throughout the process, thus fully preserving the freshness of the shrimp. Arctic shrimp grow in pure seawater without contamination, without parasites. Cold seawater grows for three to eight years, with slow growth, individual compactness, strong flesh, fragrance. It's rich in quality proteins, unsaturated fatty acids, iron and zinc. It's salty and fragrance
Recipe Recommendations
- Arctic shrimp appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- tofu appropriate amount
- onion appropriate amount
- milk appropriate amount
- Japanese block curry appropriate amount
- bread cup appropriate amount
- high-gluten flour 130g
- low-gluten flour 50g
- salt 2g
- yeast 3g
- warm water 100g
- salty and fresh
- baking
- several hours
- simple
Steps for Sweet shrimp curry
1
Put the required material in the bakery
2
Scratch the dough twice to full
3
Without butter, the face can't rub the mural. It ferments twice as much
4
Take the noodle out of the air, split it into three, and keep the film loose on the back of the roll. Ten minutes
5
Take one of them in a circle with a crutches
6
Just keep it tight like a bag
7
Make it round with your hands
8
It's evenly coded in the oven, sent into the oven for final fermentation, and placed in the bottom of the oven over 80 degrees of hot water to accelerate fermentation
9
Take out the fermented bread and cut out three little angles at the top with scissors
10
Once again, the oven, 200 degrees, mid-level, baked for about eight minutes, opened the oven, sprayed some water on the bread, and then covered it with tin paper to prevent it from being too dark for 20-25 minutes。
11
Prepare the ingredients
12
The Arctic shrimp room is thawed to no frost and washed with a proper amount of cold water
13
Take the shrimp to the shell and keep the tail
14
Put a proper amount of water in the pot, add a little bit of salt, cut the tofu and then put it in the soybeans
15
Onions, pepper cuttin
16
Pick up the onion and put it in the onion
17
Onion to caramel, red pepper to death
18
Put it in the curry and burn it
19
Just pour in the right amount of water so we don't have food
20
When the water burns, it pours into tofu
21
Cover the pan and burn it for about three minutes
22
It's all right to mix
23
The bakery goes to the top with scissors
24
Burned curry tofu with spoons, and a nice, sweet shrimp ready to hang by the bread