Fried rice with charred onion and shrimp oil
Recently, I have lost weight, and within the range allowed by Dabai, I can still eat some fish and shrimp. Recently, I have grown grass on the Jiwei shrimp, and I am unwilling to take the public transportation in hot weather. I asked Dabai to send it to the vegetable market just to buy a pound of Jiwei shrimp every day, boiled in white or salt water. If you go too far, you can cook the oily shrimp. It's a sin ~~~ Add some green onions to the head of the shrimp and boil it into fragrant shrimp oil ~~ Crispy charred shallots, just dip it in a thin layer of salt and gently bite. The aroma of green onions will overflow out of your mouth. After the green onions become soft, The strong flavor of shrimp oil will be reflected. In short, the green onions absorb the essence of shrimp oil. It is a waste to discard it ~~~ There will be some shrimp paste precipitates in the prepared shrimp oil (because pressing the shrimp head with a shovel will squeeze out part of the shrimp paste). Separating these precipitates will serve as a finishing touch in the fried rice. This fried rice was made by me on the premise of not wasting any food ~!~ The effect is better than expected ~~ I strongly recommend that when eating shrimp, you can make a stack of fried rice like this at the same time. It will be perfect ~~ I call it "plate licking fried rice", but if you don't grow grass on prawns, then this fried rice probably won't be so lethal. haha.
Recipe Recommendations
- overnight rice appropriate amount
- green onions appropriate amount
- shrimp paste appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Fried rice with charred onion and shrimp oil
1
Separate the shrimp head from the body, gently brush the shell, drain the water for later use, and cut the green onions into sections.
2
Just tear apart several layers of green onions by hand to ensure that each section of green onions is a single layer.
3
Add the shrimp heads and spring onions in cold oil.
4
Turn on low heat and fry slowly until the green onions turn golden and the shrimp shells are crispy.
5
It takes about 3 to 5 minutes.
6
You can simply add the rice overnight without washing the pan for boiling shrimp oil, stir-fry until the grains are separated and the surface is golden and oily, then add the shrimp paste and stir fry evenly.
7
Just add salt and shallot to season.
8
After serving, use scissors to cut the golden scorched spring onion and sprinkle it on the surface of the rice. Be sure to eat it with a spoonful of rice when it is crispy ~~~ The taste is very unique and the taste is very layered.