In the blink of an eye, summer is coming, the swimming season is coming, do you expect it?
Rice is more concerned about eating than playing, and every time I change seasons, I am most concerned about seasonal ingredients.
As the saying goes, no shrimp is no summer, although it has not officially entered the summer, but the base shrimp has become a popular ingredient, even many fat-reducing people are eating it.
At this time, the meat of the kiwei shrimp is fresh and tender, and the point is that it is cheaper than other seasons!
The ingredients are so good, the method can not be pulled down, everyone is tired of eating white-burned shrimp, be sure to follow the video of the rice, try this crispy to the shrimp shell can eat the dry pot shrimp.
This is the Ki Wai shrimp method that Rice has always liked, and the steps are not complicated, and every time I have a family gathering with friends, I must make this dish.
The shrimp is crispy and delicious, put some lotus flakes and onions, the taste is better, and a plate is snatched up in minutes
Shrimp, potatoes, lotus
Coriander, dried chili peppers, watercress sauce
Soy sauce, oyster sauce, sugar, onion
Prawns open their backs to the shrimp line.
Wrap in a layer of starch and fry it to make it crisper, and grasp well with your hands.
Potatoes cut into thick strips and lotus roots into slices.
Also wrap a powder and grasp well with your hands.
70% hot oil temperature, first fry the potato chips and lotus slices until golden brown.
Then fry the prawns until crispy and golden brown, crisp enough to be fragrant enough.
Leave the bottom oil in the pot, a large spoonful of Pixian bean paste, you can eat spicy with some dried chili, stir-fry.
Fry the shrimp and lotus root potatoes, drizzle with 2 spoonfuls of soy sauce, 1 tablespoon of oyster sauce and 1/2 tablespoon of sugar, stir-fry over high heat.
The onions and parsley are placed last and stir-fried evenly.
Sprinkle some sesame seeds, the aroma is fragrant, the meal is super, and the children next door are crying.