Tiancheng Yiwei shrimp(tian cheng yi wei xia )

Tiancheng Yiwei shrimp

Introduction:

"Tiancheng Yiwei shrimp is a nice name. In practice, it's the same as Huang baked prawns in soy sauce in Cantonese cuisine. The seasoning is changed to Tiancheng Yiwei super fresh soy sauce by Li Jinji. Baked prawns with soy sauce, the taste of prawns is better. It's best to use fresh prawns to make baked prawns in soy sauce. This time I chose Roche prawns, that is, big head prawns, which are very fresh. The meat of Roche shrimp is delicious, firm and refreshing. Although the head of shrimp is big, it has shrimp paste. It's used for baking. It's delicious. "

Production steps:

Materials required:

Roche shrimp: 400g

Ginger and scallion: right amount

Green and red pepper: moderate

Tianchengyiweixian soy sauce: right amount

Sesame oil: appropriate amount

Peanut oil: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Tian Cheng Yi Wei Xia