Garlic shrimp
By VicentaLakin
I've always liked Wen-Yi's private menu, and his recipes are on the phone, and the shrimp makes me watch straight-slopping, and it feels simple, and I'm also a shrimp eater, so I thought about doing it with an oven and praying that today's market is bigger, because the shrimp is too small to feel like it。
Recipe Recommendations
- shrimp half a catty
- onion Half less
- green pepper half a
- red pepper half a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- olive oil 2 tablespoons
- cooking wine a little
- slightly spicy
- roast
- ten minutes
- simple
Steps for Garlic shrimp
1
It was supposed to be a hard job, because I used to make shrimps that didn't go back, either skin them or burn them, and learn how to go back, but it's not hard to think, cut them with scissors, cut them with scissors, cut them in two-thirds of the end, try to open them up a little bit, hit them hard, I shot them, but it's not very open, it's a little low, ha。
2
Put a little salt and a little wine pickle in the back, a little bit, mainly to go。
3
It's a little spicy, but it's a little spicy, but I'll put a little salt on it, a little olive oil, a 20-minute pick-up. It'll melt like that, and it'll feel like it's immersed。
4
Put all this stuff in the belly of the shrimp, put it on a plate with tin paper. It'll be 200 degrees and 10 minutes in the middle, because the shrimp is so ripe, it'll be burned out
5
When it's done, it's a little hot because of the chili, and I shaved it off, and the shrimp with a little spicy, but more of it smells like garlic and onions