Shrimp with hibiscus(kai bei fu rong xia )

Shrimp with hibiscus

Introduction:

"Live by the mountains, live by the sea. These days, my mother has come, so I have to eat seafood every day. But in Hangzhou, the seafood is not as delicious as in my hometown. Considering the big and small, I still eat shrimp today, but I cook it in another way. I didn't expect to please my daughter very much! "

Production steps:

Step 1: remove the head, shell and keep the tail.

Step 2: hold down with your hand, open the back, remove the shrimp line, and then tap the shrimp back with the back of the knife.

Step 3: put the shrimp in a bowl, add wine, ginger, onion, garlic, a little salt, marinate for a few minutes.

Step 4: break the eggs into the whole egg liquid, put the pickled shrimp into the whole egg liquid, and then take out the shrimp and wrap a layer of bread bran on the front and back sides.

Step 5: put proper amount of oil in the frying pan and fry the front and back sides of the shrimp into golden yellow.

Materials required:

Fresh shrimp: 20

Whole egg liquid: half

Bread bran: right amount

Tomato sauce: right amount

Scallion: 1

Garlic: 1 slice

Jiang: 1 large piece

Wine: 3 tbsp

Note: opened shrimp is easy to cooked, so in the pan, the fire should not be too strong.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Kai Bei Fu Rong Xia