It's so hot
By VicentaLakin
Three silks: onions, carrots, celery; two freshs: shrimp, fresh squid - gills, nutritional balance, high-quality protein and vitamins, mineral; last bit of lemon juice, fragrance and taste。
Recipe Recommendations
- fresh shrimp 300g
- fresh squid
- onion half a
- carrots 1 section
- celery 2 pieces
- ginger appropriate amount
- soy sauce appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- starch appropriate amount
- qingshui appropriate amount
- freshly squeezed lemon juice
- peanut oil appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for It's so hot
1
Ginger-cheese backup
2
Onions, carrots, celery cutters
3
One third of lemon juice spares
4
(b) Shrimp strips out shrimp head, shrimp skin, pick out shrimp wire, wash, add a few gingers, soy sauce, black pepper powder, salt and starch, and rubbing for five minutes
5
Add a few gingers, soy sauce, black pepper powder, salt and starch, and rub it for five minutes
6
Fresh squid washes, rips off the skin, cuts the cleaver and then grows the strip
7
When the water boils in the pot, the squid is burned and the squid rolls out
8
(b) Immediately use cold water to overwhelm and dry the water
9
(a) A frying pan with a little oil for consumption and a little ginger silk with a hot boiler with a little incense
10
Shrimp is cooked in a fire until it changes color, and it's available for backup
11
And a kettle of oil and a big fire of ginger
12
Onions, carrots, celery, fire
13
If you feel too dry, you can add a little bit of water to the fire
14
Add appropriate salt flavour
15
When the triceles were softened, the shrimps and squids fell down, and the fire fell evenly
16
Finally add an appropriate amount of lemonade, evenly folded。It's so hot Make Tips
1. Stir-fry over high heat throughout; this is the only way to achieve the "bao" style of quick stir-frying.
2. The squid must be blanched quickly; basically, just let it take a quick tumble in the boiling water. Remove it immediately and plunge it into cold or ice water to ensure a crisp and tender texture.
3. Be sure to remove the skin when preparing the squid.
4. You don't need much lemon juice; just a little is enough to remove the fishy odor and enhance the natural flavor.
5. Fresh shrimp and squid are already savory on their own, so absolutely do not use seasonings like chicken essence or MSG.