Chinese Food
Roadside barbecue
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It's summer. It's late in the dark. Restaurants, big and small, will put all kinds of tables and chairs and sunshades in front of their own doors to pull up the position of summer gear. Cold dishes and draught beer are all our favorite cool dishes. There is also the necessary barbecue department in the big gear. Mutton kebab is needless to say. It is also rich in tendons, crispy bones, chicken gizzards and other common kebabs. But think of the health problem... This year, it is estimated that many friends are afraid of eating out because of the XX oil incident. It doesn't matter. It's hot summer. I'll meet some friends at home. I'll have a few bottles of ice beer. I'll make some of my favorite kebabs. It's also a good choice to eat while chatting. Or with a loved one. A few strings of baked shrimp. With a homemade drink. Cool night is also very refreshing said. In short, barbecue is the absolute protagonist in summer. Private barbecue in summer is absolutely stylish. It doesn't need to cook around the stove. It doesn't need to be too complicated to make
Cooking ingredients
Cooking Steps
Step1:Select the shrimp line. Remove the shrimp gun and soak it in clean water.
Step2:In order to bring some fresh flavor to the summer barbecue shrimp, I chose the flavor of KUKE 100 vanilla lemon.
Step3:Pour the prawns into a larger bowl. Sprinkle the right amount of kug 100 barbecue. I didn't use it according to the standard proportion, but I thought it was almost enough. Cover with plastic wrap and marinate in refrigerator for about 4 hours.
Step4:The bamboo skewers of the barbecue are soaked in water in advance, so as to avoid the paste during baking.
Step5:Put tin paper on the baking tray. The matte side is facing up.
Step6:Put the marinated prawns on the skewers and put them in the baking tray. Put it into the preheated 170 degree oven. It will be out in about 10 minutes.
Cooking tips:1. The longer the shrimp is salted, the better. Seafood food should shorten the time as much as possible to avoid losing freshness on the premise of ensuring good taste. 2. It's better to marinate the shrimp. I think it's only 4 hours. Refrigerate when marinating. 3. If you forget to soak the bamboo stick in water, you can also use it, that is, after baking, some of it may go black, which will not affect eating. There are skills in making delicious dishes.
