How to make Yuanbao shrimp round and big, crispy on the outside and tender on the inside
Yuanbao shrimp is a classic dish of shrimp. • 怎麼把元寶蝦做得又圓又大，而且外脆裡嫩，簡單兩步，一看就會。 It is named Yuanbao shrimp because the color of the shrimp is golden and the shape is very similar to the golden ingot. Ingot prawns are generally cooked with river prawns, which are rich in nutrients and are very popular among people. So, how do you make ingot shrimp? To make ingot shrimp, you must first prepare shrimp. This time we use macroscopic shrimp. The auxiliary materials include oil, salt, rice wine, sugar and other materials. First remove the shrimp whiskers, pointed mouth, and shrimp intestines: Heat the oil again, add the shrimp, fry the shrimp until discolored and swollen, pick up the shrimp and fry it again, stir fry evenly, add sugar, cooking wine, salt and other sauces prepared , stir fry quickly to make the taste even, remove from the pot and place on a plate. A plate of ingot shrimp with full of color and flavor is ready. The taste is delicious, crispy on the outside and tender on the inside. It looks very appetizing, and it tastes even more fragrant. #oil fried shrimp#marsh shrimp cuisine#river shrimp cuisine
How to make Yuanbao shrimp round and big, crispy on the outside and tender on the inside, just two simple steps, you can see it at a glance.
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Sunset Food Diary #ChineseFoodRecipe #Shanghai Home Cooking Cuisine
Main ingredients:
400g prawns, ginger, shallots,
seasoning:
Edible oil, 2g salt, 8g sugar, 20g light soy sauce, 5g dark soy sauce
20g rice wine, 1g vinegar, 2g pepper, 60g water, a little lemon juice
Main ingredients:
400g prawns, ginger, shallots,
seasoning:
Edible oil, 2g salt, 8g sugar, 15g light soy sauce, 5g
dark soy sauce20 grams of rice wine, 2 grams of vinegar,
2 grams of pepper, 60 grams of water, a little lemon juice
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