Shrimp
By VicentaLakin
It's easy to buy live shrimp in the country. I haven't bought live shrimp in Chicago to date. Not only are there no live shrimps, but even live chickens have only one Chinese shop, but most of the other meat is in and out of the freezer, and has gone back and forth several times. I really miss the country's fresh food. Shrimp is a lot of practice. But some of the dishes, for example, do not have that much of a taste for fresh food. Today's garlic shrimp can be made with frozen shrimp. I spent the last few days watching the food, and I felt like I'd learned a lot from the special chefs, so I got to show them
Recipe Recommendations
- slightly spicy
- Qiang
- ten minutes
- ordinary
Steps for Shrimp
1
Garlic goes to Pippi, chili and fragrance. The shrimp without the shrimp line needs to go to the shrimp line. I bought shrimp with a shell peel。
2
Bottom of the fragrance bowl, then pepper, top of which is garlic code。
3
Vegetable oils and perfumes are added to the pot in a larger amount, at a ratio of about 4:1 to start with a slight smoke。
4
And pour hot oil into a bowl of garlic, chili and fragrance。
5
Add soy sauce, sugar, salt and a little water to the bowl。
6
It doesn't pour oil in the pot. It pours dry water in the shrimp。
7
Snack to shrimp。
8
Rewind to step five of the smooth juice. Cover the pan cap for 20 seconds。