A piece of rice crust, broken by hand and opened in the basin. There are crispy rice in supermarkets and markets.
Cut two onions into chopped green onions.
Break the millet pepper and cut it into flowers.
Put some parsley and millet pepper in the basin and soak them in water.
Next, let's marinate the shrimp: put 2g salt in the shrimp, 4g cooking wine and mix well with chopsticks. Adding cooking wine can reduce the fishy smell of shrimp.
Beat in an egg white, stir well again, add 5 grams of corn starch, and then add egg white and starch to make the shrimp taste smoother.
Next, let's fry shrimps and crispy rice, and burn oil in the pot. When the oil temperature is 30% to 40% hot, add the shrimp oil and push the shrimp with a spoon to prevent sticking together.
Lubricate with oil for 40 seconds, remove shrimps and control the oil.
Add the crispy rice and fry for another minute. When the crispy rice crust is golden and crisp, take out the crispy rice crust to control the oil and put it on the plate.
Heat oil in a pan, add chopped green onion and tomato sauce 10g, stir-fry and melt, and add appropriate amount of water.
Add 2g of salt, 8g of white vinegar and 5g of white sugar/kloc-0. After the small and medium sugar is boiled, add a little water starch. Sprinkling starch can make ingredients and seasonings better blended together.
When the soup is frothy, pour in 8 grams of vegetable oil to brighten the color of the soup.
Boil the soup until it is thick, then add the fried shrimps and stir well, then take it out of the pot and put it in a small bowl.
Finally, sprinkle chopped green onion as an ornament, add coriander and millet pepper, and you can pick up the crispy rice and dip it in the soup.
This simple sweet and sour shrimp crispy rice is ready. It is nutritious and delicious. Try as soon as you learn.