Fried shrimp in Hong Kong-style typhoon shelter is a popular dish in tea restaurants all over the country. Crisp and tender, super delicious, all ingredients can be eaten! The practice is very simple, Xiaobai can learn it in 5 minutes! Come and have a try! The new year is coming, whether it is a banquet or a family of three, this bustling and bustling Hong Kong-style typhoon shelter fried shrimp is a simple, relaxed and fast home-cooked banquet! All you need is a wok!
Fried shrimps with garlic and pepper
Ingredients: shrimp, 20 breadcrumbs, cooking wine 70g, white pepper 1 spoon, oyster sauce 1 spoon, 5 petals of sugar, ginger 1 spoon, several slices of onion and chopped green onion.
Exercise:
Soak onion and ginger slices in cold water, and the Jiang Shui made of onion is especially beneficial to remove the fishy smell.
Remove the whiskers and arrows from the shrimp and wash them with clear water.
Add cooking wine, oyster sauce and pepper, then add onion and Jiang Shui and mix well.
Marinate the processed shrimp for ten minutes.
Add appropriate amount of starch and stir well.
Pour an appropriate amount of corn oil into the pot and heat until bubbles appear. Carefully add shrimp and fry until golden brown, about 4-5 minutes. After frying, remove the shrimp and let it cool for later use. Fry it again, about 50 seconds, it will be more crisp.
Leave the bottom oil in the pan, pour in garlic foam and stir-fry over medium heat until the fragrance overflows. Add chopped green onion, stir-fry with garlic, stir-fry until garlic turns golden brown, pour bread crumbs and stir-fry until slightly yellow.
Pour the fried shrimp into the pot, add appropriate amount of salt and pepper and cumin powder, and stir fry for 1 min.
You can add a little chopped green onion if you like the taste of chopped green onion. When you take it out of the pot, you will find that it doesn't stick to the bottom at all!
Eat while it's hot! It smells good. You can suck your fingers without dropping your hands!
The new prawn with knife forehead is very fresh, so don't use too much seasoning. Make full use of the natural flavor of vegetables as seasoning, without adding too many ingredients, and add salt according to your own taste.