Hand made private dish with heart blue(xin lan shou zhi si fang cai ma la xian xiang xiang la xia bei ying sheng sheng lao shang de ming zi )

Hand made private dish with heart blue

Introduction:

"What's the most commonly used code name for you? Your Name? What's your last name and position? Or your surname Jia Ge Jie? You haven't calculated it, aren't you sure? It doesn't matter. Do you want to know what is the most called code name of heart blue? It's not a name, it's not a surname plus a position, it's not a surname plus a brother, it's "Liu Huan" or "brother Huan.". Since the heart blue began to grow nine years ago, eight years ago because of excessive beer began to gain weight, Liu Huan this name and I formed an indissoluble bond. At first, Xinlan felt very strange. She often took pictures of Liu Huan and compared them in the mirror. She had a round face. Well, I also had a round face, which seemed a bit like it. She had a smile and was kind. Well, I also had a kind face, which seemed a bit like it. Xiaopai, well, although I had long hair, it seemed a bit like a shape from the front It seems that it's just like a fur, at most it's only like a third. He laughed. The power of time, the accumulation of habits, and the repetition of lies 10000 times have also become the truth. Unconsciously, I have imperceptibly accepted this name. On the contrary, it has become my distinctive feature, so that I can quickly get along with strange friends. Whenever I was present, the opening line was the same: "isn't that who Liu Huan! Ha ha ha "Xinlan laughs:" yes! Liu Huan is like me! Ha ha ha The embarrassing situation quickly warmed up, and the distance was shortened. The next time we meet, it's the nickname of "Huange", "Huandi", "Huanhuan" and "huanzong". This unique business card makes my first world come true. In fact, I don't like to be called "Huan". I always feel that it's not me, but someone else. In private, I often look at my mother in the mirror and tell myself that it just looks like it. But it can't change the status quo. Even now, as soon as you enter the vegetable market, it's just like entering the former Vanity Fair. The whole thing is full of flags and gongs. Beef dealer: "brother Huan, come and have a look, excellent beef!" Fish dealer: "brother Huan, brother Huan, it's specially reserved for you. It's only prawns that can jump!" Chicken dealer: "brother Huan, do you want to bring a pigeon back to stew?" Or chicken dealer: "Huan brother, cobra, the only one, I know you know the goods!" I can understand selling pigeons, but I haven't figured out how a chicken dealer sells snakes. No wonder his chickens are very anxious Still helpless, but also good, as if all the people are very familiar with you, everyone is very warm to you, every place has a variety of cigarettes. Of course, it also allows me to buy fresh, better and more ancient ingredients. Life is like this. You can change yourself, but it's hard for you to change others. If you can't choose to fight fiercely, you might as well get used to his acceptance of him, so as to find out every aspect that is beneficial to him, to get a thorough understanding and create a new world for himself. I think that in most occasions in my life, when I meet the vast majority of people, I will be branded with the name "Huanhuan". It's very helpless, but I can't change it unless I turn my face around. Instead of struggling to get rid of persuasion, it's better to save energy to buy some fresh vegetables, make some good friends and do some real things with the appearance of "Huanhuan". Just like the prawns I made today, I used the method of dry explosion, added spicy and spicy, mixed with spices, combined with the delicious of prawns. It should have been called spicy and fresh fragrant dry explosion prawns, but it was named spicy prawns by magic. Why? Because we all call him spicy shrimp, it seems that other names are no longer suitable for him. The name of spicy shrimp has been deeply branded in his soul, which can never be erased forever. Just like "Huanhuan" in Xinlan, it can only bear helplessly, otherwise it may be ignored, annihilated in the vast sea of dishes, and no one cares Chu people sighed for a long time

Production steps:

Step 1: keep fresh prawns in clean water for 1 hour

Step 2: wash the prawns, remove the whiskers, open the back and drain the mud intestines

Step 3: slice ginger and garlic, stir fry with twigs, wash dried pepper, wash parsley, and cut into sections for use

Step 4: take a pot of oil, oil the prawns until the head is translucent, curl them up in a U-shape, and take out the oil for use

Step 5: add 5 grams of oil into the pot, then dry pepper, stir fry with twigs, ginger and garlic until fragrant

Step 6: add prawns and parsley, stir fry over high heat for 2 minutes

Step 7: add spicy powder, spice powder, monosodium glutamate, salt, stir fry evenly, stir fry until sticky, drench the remaining 2 grams of oil along the edge of the pot, continue to stir fry for 2 minutes

Step 8: Sprinkle white sesame seeds, stir fry until fragrant, pour sesame oil, stir fry evenly, then out of the pot

Materials required:

Prawn: 500g

Parsley: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

White Sesame: right amount

Salt: 4G

MSG: 2G

Sesame oil: 2ml

Homemade spicy powder: 2G

Homemade spice powder: 2G

Note: 1. Prawns must be fresh and vigorous. When you touch prawns in the pool, you should catch good prawns that can bounce vigorously. 2. Raising prawns with clean water is not to make them vomit dirty, but to separate out the residual sea crystal in prawns. Sea crystal is a compound used by vendors to raise prawns with ice water. 3. As long as your prawns are fresh enough, oil explosion is absolutely not fishy. Only absolutely fresh shrimp can be curled into U-shape or even O-shape after frying oil. 5. Shrimp and celery eat oil. It will be slow to stir fry after adding spicy powder and spice powder. Adding oil twice can alleviate this phenomenon. 6. Pour sesame oil on the pot at last, it's very fragrant, really fragrant. 7 Zhipao is the best of Zanthoxylum bungeanum. It is not cultivated in China. It is only produced in Thailand and parts of South America. It has thick red meat and many oil spots. It has two, four, six and eight petals. Its yield is rare, and its price is extremely high. It's very fragrant and spicy. Don't force it. It's OK to use Hancheng Dahongpao, which is the best made in China, but it's not so excellent. 8 If you don't have it, you can also choose the five spice powder sold in the supermarket and the chili noodles with 200 mesh size. Don't use the chili powder in the supermarket, because the heart blue can't accept that the chili powder with chili as the main ingredient is yellow 9. Xinlan thinks it's necessary to remove the shrimp whiskers, because the fried shrimp whiskers are easy to paste, but there's no need to remove the shrimp spear. The finished dish is not good-looking. I don't think as long as it's not children's paper, it won't be stabbed in the mouth by the shrimp spear when eating shrimp

Production difficulty: Advanced

Technology: stir fry

Ten minutes: Making

Taste: spicy

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Ma La Xian Xiang Xiang La Xia Bei Ying Sheng Sheng Lao Shang De Ming Zi