The National Day holiday is coming, at home should also pay attention not to run around, when bored at home, you can learn some food to treat yourself. There are all kinds of cuisines in the country, each place has its own characteristics, today I will share a Cantonese specialty dish - pretzel and salt prawns. This salt and pepper shrimp can be seen from its name, and the main seasoning is salt and pepper. Salt and pepper are available on the market, and the taste is salty and slightly spicy. The taste is suitable for the public, even picky eaters can not resist its charm, really too fragrant.
This salt and pepper shrimp has a crispy crust and a tender and elastic flesh inside. After the outer skin is soaked in oil, it is brushed together and brushed together, and when you eat it, you can eat it with the belt shell, the taste is very good, and you can also supplement calcium. Because it is very popular, many places have their own taste methods, and there will be some differences in taste, but they are very delicious. This dish is also very good to serve on holidays, and it is very face-saving to entertain friends. Friends who like to eat shrimp do not miss it, and eat it is particularly enjoyable.
This pretzel shrimp recipe is not difficult, the larger one needs to open the back, so that it is convenient to taste, and the small one can be ignored. Fresh prawns should be marinated with ginger shallots, if you buy them back and find them dead, you must blanch this fresh shrimp is very simple and nutritious. At home during the holidays, make this delicacy for the family to try! If you like it, collect it!
【Required Materials】
Appropriate amount of prawns, appropriate amount of green onion, ginger slices, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, green and red pepper, appropriate amount of starch, appropriate amount of pepper salt.
【Preparation steps】
1. Prepare some fresh prawns, wash them, cut off the heel whiskers, then remove the internal organs of the head and pick out the shrimp line. Then rinse again and set aside. It doesn't matter if the feet go or not, it depends on personal preferences.
2. Put the prawns into the pot, add an appropriate amount of ginger slices and green onions to it, pour some cooking wine to fishy, and finally add some salt, grab and mix well and marinate.
3. Remove the seeds of the green and red peppers, cut into strips and finally cut into small particles. Ginger is also finely chopped and garlic minced for later.
4. Pick up the marinated prawns and pick up the raw ginger and green onion. Pour in an appropriate amount of cornstarch, stir well, and let the prawns be coated with starch. Wrapped in a layer of starch, the taste will be more crunchy when eaten.
5. Pour oil from the pan, a little more oil. Heat to 70% and add the prawns. Don't flip it first, wait for it to be shaped, and then turn it a few times to let it heat evenly. Fry until golden brown, and the prawns are all cooked and floating. Just fish it out and control the oil. After the prawns are out of the pan, the sound of brushing will be rubbed between the shrimp, indicating that it is fried.
6. Leave some bottom oil in the pot, add ginger and garlic minced, sauté the aroma, then add green and red pepper grains, stir-fry evenly. Sauté until soft.
7. Then add the prawns, stir-fry evenly, and finally add salt and pepper according to your personal taste.
Tips:
1. If the prawns are large, they will open a back, which is easy to taste and easy to eat. The internal organs of the head and the shrimp line must be removed, otherwise it is easy to blacken.
2. Pepper and salt depending on personal taste to add, there is salty inside, adding too much may be very salty.