Summer nights in the yard, eat and drink, do a few happiness burst of delicious food, see loved ones eat a very satisfied look, it will be worth it! Home is like a harbor for the soul, when you are tired, tired, tired, tired, after returning home, the love of a gentle hello, a simple meal, enough to alleviate your exhausted body, soothe your restless palate ......

I have always wanted to do this dish! There's nothing I can do about it but never have the hours to make it, so I cozied up to this dish again a few days ago and made sure there was nothing wrong with it before preparing to make it ahead of time! In fact, more than ten years ago, I followed the Cantonese chef to play the hand, this is the typhoon shelter fried shrimp is learned at that time. I've tried to make it a few times myself and it was very good! Today, the detailed method recommended to you, like it on the collection of ......

Needed food: 300 grams of fresh prawns, 80 grams of yellow breadcrumbs, 60 grams of garlic, 10 grams of black beans, 10 grams of rice wine, 2 grams of white pepper, 3 grams of salt, green and red bell peppers each one, 3 green onions.

buy back the prawns cleaning, remove the shrimp beard, shrimp legs, and from the back of the knife, remove the shrimp line. Add ginger slices, Dong Ru, salt, rice wine, white pepper and marinate for 20min. marinated prawns pat a layer of tapioca starch, into the pot to fry crisp, fish up. Add in the garlic and fry until browned.

The edamame beans are dried in a pan, then cut into hard grains. Dice the green and red bell peppers and chop the scallions. Add a little vegetable oil to a separate pan, add the breadcrumbs and fry to crisp, then pour in the edamame, minced garlic, minced green and red bell peppers, and minced green onions.

Then put salt, sugar stir fry, pour into the prawns slightly turned, you can pot. The typhoon shelter fried shrimp making proceed! Will it be simpler? Summary of technical points: to solve the prawns, shrimp whiskers, shrimp legs all cut off, or fried after a very difficult to see. That's how Cantonese chefs did it. Then there is the marinade length does not have to be less than 20min, otherwise the prawns are not easy not into the flavor.

Breadcrumbs want to eat down the crisp, to be thoroughly fried crisp, the time is not too long, or fried dry is not good! Should use yellow breadcrumbs, better look! Then there is the fried garlic, the temperature is not too high. It is best not to exceed 5 into, garlic yellow to immediately fish up, a long time garlic on the bitter, harmful to taste.