Let me introduce the first course-braised prawns.
This dish is a common practice, braised prawns in oil. The key point is to drain the prawns' brains and fry them until they are brown, so that their shrimps turn red. This will make the color look good. And add a small amount of sugar and vinegar, which can not only color, but also increase the richness of taste!
This second course can be described as "delicious"-cashew shrimp.
Cashew halal shrimp is very common on restaurant menus. The side dishes in it are not only cashews, but also carrots and cucumbers to clear the mouth. In this way, the dishes will be much richer, including protein, nuts and vegetables. The nutrition is extremely rich.
The third course is shrimp boiled in white water, mixed with dipping sauce.
This dish is simple, convenient and easy to learn. After the shrimp is cooked in boiling water, the dipping sauce is ready. This dip is also very particular. In fact, vinegar, soy sauce, and most importantly, Jiang Mo can also add some garlic foam. Some people like sweet, you can add a little sugar. This dipping sauce can also be used in all kinds of dishes that need cold salad. They are all delicious!
The fourth course is more fruity-grilled shrimp.
Grilled shrimp is more common in barbecue. The shrimp baked by fruit trees has a crunchy feeling, and the whole shrimp is particularly brittle when bitten. Sprinkle some spices such as cumin and pepper, and everything will taste, and your mouth will be bursting with satisfaction.
The fifth dish has a spicy flavor-rinse shrimp.
This dish is very common. Stir-fry the shrimp in the pan, add pepper and coriander, and pour broth on the bottom of the pan as an option. At this time, you can put in all kinds of dishes and cook them with shrimp. The smell of seafood in the pot is called a fragrance!
How's it going? Did your stomach growl after reading so many delicious foods about shrimp?
Finally, I want to tell you why shrimp bends into a "hunchback" at high temperature.
This is because the body of shrimp is mainly composed of muscle protein. When the heating temperature exceeds 50 degrees, the shrimp shell will restrict one side from bending, but the other side can shrink, so the shrimp will naturally bend.
Do you know that?/You know what?
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