Materials:
Eight prawns
2 branches of coriander
Seasoning:
A small amount of salt
Pepper is very small.
1 tbsp sesame oil
1 tablespoon wine
1 spoon salt and pepper
Proper amount of oil
A small amount of raw flour
working methods
1) remove the head of the shrimp, cut off the feet, enter the knife from behind, and pick out the shrimp intestines.
2) Spread the shrimps in a container, sprinkle with proper amount of salt and pepper, and pat with dried raw powder.
3) Heat the oil pan (about 180 degrees Celsius), fry the shrimps, take them out, and pour out the oil.
4) Add sesame oil to the pot, add shrimps, add wine, a little salt and pepper, chopped parsley and stir-fry the salt and pepper ribs evenly.
Ingredients: 750g ribs, onion, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, monosodium glutamate, carved wine, salt and pepper.
Practice: 1. Cut the ribs into long slices (5cm), wash them, and use a cloth to absorb the water of the ribs for later use;
2. Then curing, adding salt, black pepper, monosodium glutamate, carved wine and Jiang Mo15min;
3. In the process of burning oil, prepare an egg batter with the main ingredients and stir it evenly with a small spoon;
4. Evenly coat the marinated ribs with egg paste, put them in boiling oil, fry them until they are golden and crisp, and take them out to eat;
5. Add minced red pepper, chopped green onion, minced green pepper and appropriate amount of salt and pepper, stir-fry until fragrant, and sprinkle evenly on the ribs, and this dish is ready.
Do you know the myth of popular food?
● When steaming ribs, if there is no steamer at home, you can use a bowl instead. Put it directly into the pot mixed with water and drown it to half the height of the bowl. When steaming, add some water to the pot from time to time to prevent the water from boiling dry. Remember to add boiling hot water, or the bowl will explode when it is cold and hot.
There is a layer of egg paste on the outside of the salt and pepper ribs, so the juice in the pot will thicken immediately when you put it in the pot. At this time, stir fry constantly to prevent the pot from touching the pot. The juice must be drained. When the bottom of the pot is basically oil, when the ribs are separated from each other, a sugar line will be pulled away and the juice will be almost collected. If the juice is not dried, it will seriously affect the luster and taste of the finished product.