Stir-fried shrimp in tangerine peel oil of Shanghai cuisine

River prawns, a common ingredient rich in protein and calcium, are especially popular with children. Whether fried, fried, steamed or boiled, its fresh taste makes countless people unforgettable. There is a dish of river prawns as the main ingredient in Shanghai's classic appetizers, which is sweet and shiny, and even lets children lick and suck, and use seeded female shrimp to make it, which will be more delicious and richer. Today, Qianle Xiangzi will tell you about the fried shrimp in tangerine peel oil of Shanghai cuisine.

Fried shrimp in tangerine peel oil

The ingredients are 1/2 kg of river prawns, 100 grams of rock sugar, 1 piece of ginger, 2 tbsp of soy sauce, 1 slice of tangerine peel, and an appropriate amount of cooking oil. The method is as follows: first, wash the ginger, peel and chop into mushrooms, wash and soak the tangerine peel and cut into fine wires, set aside; second, boil a cup of water, put the rock sugar, tangerine peel and soy sauce in, cook for 15 minutes on low heat, pour out and put it cold and put it in the refrigerator for later; third, wash the river shrimp, cut off the tentacles, wipe it dry and spare; fourth, wait for the oil pot to heat up, use the hot incense river shrimp until the shrimp shell turns red, and immediately after leaving the pot, put it into the rock sugar tangerine sauce taken out of the refrigerator to soak; fifth, start the oil pot again, and fry the ginger mushroom Stir-fry the soaked river prawns in a frying pan with the ginger until the sauce is dry and ready to serve. (Note: On the choice of utensils, you need to pay attention to the use of better heat preservation effect, otherwise the shrimp will soon become cold.) In terms of material selection, edible oil is made with peanut oil, and the finished product will be more fragrant. Tangerine fried shrimp is a dish of color, aroma and taste, it has a strong allure, I am afraid that it is not welcomed by people who do not eat fried food. Qianle Xiangzi has not eaten fried shrimp in tangerine peel oil, but has seen it, and according to the cooking ingredients, it is guessed that it should be full of flavor, overflowing with oil, soft and tough in taste, and endless aftertaste. Compared with the one shrimp and two eats that Qianle Xiangzi has eaten, Qianle Xiangzi should prefer tangerine oil fried shrimp, after all, it is a Henan person, the taste is not heavy or light, and the tangerine peel oil fried shrimp with full taste is more suitable.