(xiang su jiao yan xia )

Crispy Shrimp with pepper and salt

Introduction:

"Crispy, crispy, salty and fragrant are the characteristics of crispy spicy and salty shrimp, which is suitable for all ages and deeply loved by the public. Now is the season for a large number of prawns to come on the market. Seize the time to taste delicious. The most important thing is that it's simple and doesn't test our cooking skills. "

Production steps:

Step 1: 400 grams of shrimp, minus the head and tail, remove the shrimp sand line, rinse clean, control dry water.

Step 2: prepare half onion, a piece of ginger and 5 cloves of garlic. Shredded ginger, chopped onion, chopped garlic.

Step 3: add 1 teaspoon salt, yellow rice wine, white pepper, corn starch and shredded ginger to the dried shrimp and marinate for 15 minutes.

Step 4: heat the oil to 70%. Put in the pickled prawns one by one. Deep fry the prawns until they are cooked, cut the shell into crisp pieces and remove.

Step 5: fried prawns.

Step 6: heat the oil in the pan, heat the oil and add the chopped onion. Stir fry garlic until fragrant.

Step 7: add the fried prawns and stir well.

Step 8: add salt and pepper, chopped chives and stir fry. Add salt according to taste.

Step 9: the finished product picture of fragrant crisp pepper base shrimp.

Materials required:

Shrimp: 400g

Onion: right amount

Garlic: 5 petals

Chives: right amount

Ginger: 1 small piece

Salt: right amount

Corn starch: 3 teaspoons

Yellow rice wine: right amount

White pepper: right amount

Salt and pepper: 5g

Precautions: 1. Live Prawns can be frozen in the refrigerator for 30 minutes in advance for better treatment. 2. The processed prawns will be more delicious after marinating, and adding appropriate amount of white pepper can better remove the fishy smell.. 3. The shrimp shell is crisp and can be deep fried again after being fished out.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xiang Su Jiao Yan Xia