Shrimp batter(xian xia mian hu )

Shrimp batter

Introduction:

"It's a very traditional dish in my hometown. Only when millet shrimp and maodoumi are on the market, they can make both rice and dishes. It's very delicious!"

Production steps:

Step 1: remove impurities from shrimp and fish bubbles and wash them.

Step 2: wash the dried incense and cut it into small cubes.

Step 3: remove the green pepper, wash and cut into small cubes.

Step 4: wash and drain the soybeans and rice.

Step 5: mix the flour with cold water to make a thin paste without pimples.

Step 6: put a large spoon of oil in the pot, add onion and ginger to stir up the fragrance.

Step 7: pour in the shrimp and fish sauce, pour in a small spoon of cooking wine and stir fry until the shrimp turns red and the fish sauce shrinks.

Step 8: remove the scallion and ginger and serve.

Step 9: put another large spoonful of oil in the pot, and stir fry the soybeans until the color changes.

Step 10: put another large spoon of oil in the pot, stir fry the soybean rice until it changes color, add a small spoon of half sugar, two small spoons of salt, and a small spoon of chicken essence, and stir well.

Step 11: pour in the shrimp and fish, then drizzle with 2 tbsp soy sauce and proper amount of boiling water and stir well.

Step 12: pour the batter into the pan and stir with a spatula.

Step 13: until all the batter is poured in, stir fry for a while with low heat, and then put it in the basin after the batter is cooked.

Materials required:

Millet shrimp: 250g

Fish sauce: half a bowl

Maodoumi: half a bowl

Green pepper: 5

Dried incense: 3 yuan

Flour: a bowl

Boiled water: appropriate amount

Oil: 2 tablespoons

Soy sauce: 2 tablespoons

Sugar: one and a half teaspoons

Salt: two teaspoons

Chicken essence: a small spoon

Cooking wine: 1 teaspoon

Onion and ginger: right amount

Note: 1, be sure to use millet shrimp, because even if you do not remove the head and tail, do not poke the mouth. 2. The batter should be poured over low heat, otherwise it is easy to scorch. 3. If you feel the batter is dry, you can also add water. 4. Add a little spicy and pepper appropriately.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Xia Mian Hu