Dry shrimp
By VicentaLakin
The nutritional value of shrimp is very high, with high proteins and low fat, especially calcium, combined with rich trace elemental selenium, which is an important element in the prevention of cancer. Shrimp tastes good, its flesh is fresh, it tastes good without stings, it eats easily, and ash is often suitable for the elderly. It's a classic dry-burning practice, and shrimps don't have to be shelled. The taste of a tooth, with a few simple spices, salt, sugar, raw and gin, slowly permeating all the spices, burning shrimp in red, salty sweets and delicious tastes, is absolutely delicious
Recipe Recommendations
- prawns 5 rats
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- oil and salt appropriate amount
- pepper appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Dry shrimp
1
Cut the shrimp off its back and pick out the shrimp line with a toothpick
2
(a) To include in the bowl appropriate quantities of wine, raw, white sugar, salt and pepper sauce
3
Slicing garlic and ginger into slices and red pepper into little pieces
4
(b) Hot pots, with appropriate amounts of oil, and shrimps for cooking
5
And put garlic, ginger and red pepper next to the shrimp
6
When one of the shrimps is fried in red, the other is replaced
7
When both sides are made red, they pour into the prepared juice together
8
Watch out for one turn in the middle and another fire for juice
9
Out of the pan, juice on the shrimp。