These days, my mouth is also hungry, and I want to take advantage of the tail of summer to quickly eat crayfish again. Crayfish are too expensive, and the silver in the pocket is limited. Roche shrimp has the same muscular and tight tail, should not be too bad, in short, first over the mouth and then say, the result is overjoyed, more than a layer, the soup has not been left.
By Ultraman fights the old freak
Roche shrimp 500 g
2 tbsp rapeseed oil
2 garlic heads
1 piece of ginger
1 spring onion
Pickled peppers to taste
1 scoop of salt
Sugar grams
1 scoop of chicken essence
1. The roche shrimp bought in the market is washed in clean water, cut off the whiskers and claws, and cut the back
2: Heat the pan, add rapeseed oil to the pan, add ginger slices, shrimp, fry the shrimp in oil for a while after the oil is hot
3: Fry until the oil bubbles in the pan, fill the shrimp all out, and leave the bottom oil in the pan
4: Beat the garlic and pickled pepper into a crushed puree
5: Heat the remaining bottom oil of the fried shrimp and add garlic puree over low heat to fry until fragrant, then add a spoonful of sugar, a spoonful of salt, and a small amount of soaked pepper water. Stir-fry with a bowl of water, or beer.
6, after the water boils, put in the fried shrimp, do not put too much water, too much taste will be very light, cover the pot lid on low heat and grunt for 5 to 8 minutes,
7: Add 1 spoonful of chicken essence, turn off the heat, serve the plate, you can eat it.
Salt must be put less, a little less than the amount of stir-fry dishes usually, and there is also salt in the pickled pepper water. Be sure to have rapeseed oil to stir-fry the flavor of garlic paste.
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