Deep-Fried Shrimps with Spiced Salt(jiao yan ji wei xia )

Deep-Fried Shrimps with Spiced Salt

Introduction:

"I love to eat shrimp, but it's still a bit troublesome to make spicy and salted shrimp. Generally, it's only done in the free time on weekends, because I don't put pepper, so children like to eat it very much. It's really delicious."

Production steps:

Step 1: wash the prawns

Step 2: find the position of the second segment on the shrimp back, stick it in with toothpick and pick out the shrimp thread.

Step 3: remove the head of shrimp, open the back of shrimp with scissors, wash it with water, add cooking wine, vinegar, salt, pepper, steamed fish, and marinate in soy sauce for half an hour~

Step 4: take out the pickled shrimps and control the water content. When the oil pan is hot, pour the shrimps in.

Step 5: deep fry until the shrimp skin is golden, the skin on the back is cracked, and when the meat is turned out, take it out and put it on the plate to control the oil.

Step 6: leave a little oil in the pot, add shredded ginger to saute until fragrant, then pour in the lotus root slices and stir fry.

Step 7: then pour in the oil controlled shrimp and scallion, add appropriate amount of pepper, salt and cumin according to personal taste, continue to stir fry for a while, then turn off the fire, and the delicious pepper base shrimp is out of the pot

Materials required:

Shrimp: 500g

Lotus root slices: appropriate amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt and pepper: right amount

Cumin: moderate

Salt: right amount

Pepper: right amount

Vinegar: right amount

Steamed fish soy sauce: right amount

Note: shrimp line must be pulled out, which is the dirtiest thing on shrimp. In fact, I think it's the best dish to eat with river shrimp, but now it's the cheapest to sell for 70 yuan per kilogram, and I can't afford it~

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiao Yan Ji Wei Xia