Fried shrimp in typhoon shelter(bi feng tang chao xia )

Fried shrimp in typhoon shelter

Introduction:

"The fried shrimp in typhoon shelter with strong garlic crisp and onion crisp aroma is quickly fried in high fire to bring the flavor into the open back shrimp. Crispy ingredients and q-shell shrimp meat make the dish taste rich, not only taste, but also smell. Bifengtang cuisine originated from Hong Kong and Taiwan. The so-called "typhoon shelter" is what we generally call "typhoon shelter". Once fishermen in the coastal areas of Guangdong encounter strong waves, they can only choose to escape from the waves in the typhoon shelter. During this period of time when they can not survive, fishermen have to make use of the fresh seafood they have just caught, cook and cook on the spot, and make delicious dishes for the competition The origin of the food in the typhoon shelter; therefore, the characteristic of the staple food in the typhoon shelter is the most delicious food. In the food of typhoon shelter, you can always taste the freshest and best seafood. With the change of the times, in the past, we used to specialize in seafood, porridge, flour, noodles, fruits, drinks and so on, and equipped with some singing boats with singing girls and musicians on them. Thus, the typhoon shelter has evolved into a food gathering place for Hong Kong people. The essence of Bifengtang cuisine is the unique flavor of minced garlic. The special feature of this kind of minced garlic is that it is sweet and scorched, crisp but not burnt. The flavor of garlic is mixed with spicy and soy sauce. The more you eat, the more appetizing it is. "

Production steps:

Materials required:

Shrimp: 400g

Bread bran: 80g

Garlic: 80g

Soy sauce: 1 spoon

Onion: 2

Chives: right amount

Dried pepper: 4

Cooking wine: moderate

Dry starch: appropriate amount

Oyster sauce: 1 teaspoon

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bi Feng Tang Chao Xia