The biggest shrimp bought at the wet market are like this, pretending they are big
< h2 class = "mini-title" > two ingredients for eating dry roasted prawns</h2>
Your favorite prawns 250 g, meat foam 20 g, wine stuffing to taste, 1/3 spoon of dark soy sauce, 2 spoons of light soy sauce, 5 g of southern ginger, 6 cloves of garlic, black pepper powder to taste, pepper powder to taste, 1 spoon of sugar, 1 spoon of tomato paste, 1 spoon of pepper oil, 2 spoons of aged vinegar, 1 slice of lemon leaf, 1 small kumquat
< h2 class = "mini-title" > eat two dried roasted prawns</h2>
Step 1
Cut off the shrimp whiskers and feet, open the back to take the shrimp line, and coat the back with dry starch
Step 2
Fry on low heat until golden brown on both sides, remember to press the head to squeeze out the shrimp paste (shrimp oil stir-fry fried rice can be fragrant)
Step 3
Sauté the southern ginger and minced garlic in oil (why use the southern ginger?). Because I came back to find that I didn't have ordinary ginger, the painting style became more and more biased because of this. ）
Step 4
Add some meat foam and sauté (please ignore my rotten knife work)
Step 5
Add my favorite black pepper and pepper powder, add dark and light soy sauce, salt
Step 6
Add the flavor soul of this dried roasted prawn - sake brewing
Step 7
Ketchup is saved by eating KFC, and I added a pack of my inventory
Step 8
Sauté evenly under the prawns and continue to mix well
Step 9
Cover and simmer for 5 minutes
Step 10
Open the lid and add a little bit of white sugar to the soul of Shanghai cuisine
Step 11
Add an appropriate amount of pepper oil to enhance the flavor
Step 12
Finally, drizzle with an appropriate amount of aged vinegar to make the sweetness less greasy, stir-fry evenly to collect the juice out of the pot
Step 13
Cut a lemon leaf and a small kumquat to decorate and use as a side dish, why do you want to do this? Because I bought too many materials, I had to find a way to use them up so as not to waste them
< h2 class= "mini-title" > two cooking techniques for eating dry roasted prawns</h2>
This Shanghai said authentic and not authentic Catalan style two eat dry roast prawns is simply delicious, you must try it when you have time!
Author: LRB