Chinese Food
Boiled spicy shrimp
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Cooking ingredients
Cooking Steps
Step1:Fresh shrimps are bought. Remove the sand line. Cut off the shrimps' whiskers. Clean and drain the wate
Step2:Add a spoon of salt
Step3:Add 1 scoop of white wine. Marinate for 15 minutes
Step4:Shred chili, bean paste, onion, ginger and garlic
Step5:Bean sprouts should be removed from rotten roots and cleaned
Step6:Boil the water in the pot. Add 1 teaspoon salt. Blanch the bean sprouts in the pot
Step7:Then pull it out and put it in a container
Step8:Put a tablespoon of oil in the pan. When the oil is hot, stir fry the bean paste in the pan until the red oil is produced
Step9:Stir fry with pepper and ginge
Step10:Pour in a large bowl of boiling water
Step11:When the water boils, put the salted shrimps into the pot. When it is cooked, turn off the fire. Pour the shrimps and the soup into the container containing the bean sprouts
Step12:Put the pre cut pepper and garlic on the shrimp
Step13:Add a tablespoon of oil into the pot. After the oil is hot, pour the oil on it (the method of cooking meat and fish in water has wood).
Cooking tips:1. This season's shrimps are big and cheap. They are all alive. If you don't make them immediately, don't wash them. Put them directly into the refrigerator and refrigerate them. They can survive for half a day. They will die as soon as they touch the fresh water. They will also turn black and discolored. 2. If you want to taste the shrimps, you have to marinate them in advance. A spoon of salt and cooking wine can be done in a quarter of an hour. 3. The shrimps are boiled in water. I use bean sprouts as the base . you can also add vegetables as you like; 4. Put oil in the pot. Stir fry bean paste first. In this way, you can fry red oil. Then add other ingredients. Add water and cook shrimp. The time for cooking shrimp should not be too long; 5. It's the same as boiled vegetables. Finally, the spoon of oil is the finishing touch. Stir up the flavor of pepper and garlic. There are skills in making delicious dishes.
