I found that some food, no matter how much others praise, as long as we can't pass that hurdle in our hearts, we don't dare to eat it
The reason for the resistance? It could be the taste, it could be the shape.
So far, the only foods I've rejected because of the taste seem to be bean juice and canned herring
There are many people who refuse because of their appearance, such as hairy eggs, silkworm pupae, insects and the like, all of which I am still a little afraid of.
Funny to say, I've been afraid to eat shrimp before. At that time, Su Mama would get me a snack: twist the shrimp crisp, and think of letting me eat shrimp.
Mix the shrimp and rice together, add some water to mash into a paste, fry it in the pan and it is very fragrant, I eat it happily, I don't realize it's shrimp...
Now even if I'm not afraid, I will occasionally make it as a small snack for drama chasing.
If I do it, I don't follow the frying method of Su Ma, but use the oven to bake, which will be relatively more worry-free, no need to turn over, and I don't have to pay attention to the heat all the time, as long as in the last few minutes, pay attention to the coloring situation
Because the use of real shrimp meat, naturally to go fishy, otherwise the taste, certainly can not deceive the children with a keen sense of smell.
I use lemon juice, and you can also come according to the habit, using cooking wine, ginger juice or something, and make it with different flavors.
The shrimp crisp that has just been grilled is crispy and fragrant, and after a period of time, it will return to the tide and become fragrant, so it is recommended that everyone eat it fresh.
If you must save it, it is recommended to refrigerate it first and then dry it twice, it will be slightly better~
Twist the shrimp crisp
>>> <<< of time
40 minutes
>>>烹 饪 器 材<<<
oven
>>>烹 饪 食 材<<<
6 shrimp / 60g white rice
Water 20ml / lemon juice to taste
>>> production process <<<
1. Cut off the head of 6 shrimp, peel and put it in a bowl, squeeze in an appropriate amount of lemon juice to remove the fish
2, pour into the mixer, add 60g of rice, 20ml of water, whisk into a paste, if the shrimp paste is not delicate enough, you can change the stirring stick to continue to beat
3. Put the beaten paste into the framed flower bag
4: In a tarpaulin-covered baking dish, squeeze the rice and shrimp paste into strips
5: Bake at 170 degrees a.m. in a preheated oven for about 30 minutes
Twist the shrimp crisp and you're done!
The prepared shrimp strips are crispy, the skin is golden and slightly revealing a little shrimp pink, which is very eye-catching. Stacked together, like ingenious Fries
With a gentle break, the pink shrimp inside, glowing with oil, was sending out an invitation to taste.
A small one, just a bite, eat the skin is slightly crisp, the inside is soft and chewy, after biting open, the mouth is full of shrimp fresh fragrance, let people still be unfinished~
In the past, I was also a person who paid special attention to appearance, but after opening the door to a new world of "ugly" but delicious food, I also had expectations for foods that were not so good in hue.
As I said before, such as hairy eggs and insects, I should only be a chance away, or I almost lost my courage, and I can challenge success
I don't know if there are any babies who have eaten these, in the message area Amway A wave (give me courage) (bad laugh jpg)?
Tips
1. Increase the number of shrimp, but also appropriately increase lemon juice
2. It is best to use mildly soft and hard rice
3. The temper of the oven is not the same, and the temperature and time can be adjusted appropriately
4. This time to do is a simple version, only use four ingredients, when you do, you can also add some yam puree (need to be steamed in advance), carrots, nutrition will be richer Oh ~ ~ ~