Chinese Food
Canadian Arctic shrimp in Thai Sauce
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Canada's wild Arctic shrimp comes from the Arctic Ocean and the cold water 400 meters deep in the North Atlantic Ocean. It is a veritable wild shrimp. It will take 3-4 years to reach the commodity specification. The meat quality is tighter than that of the general cultured shrimp. It has the combination of fresh, salty and sweet taste. After the wild Arctic shrimps are fished out of the water, they are immediately cooked on the boat and frozen at minus 28 degrees. The fresh and nutritious shrimps are kept to the greatest extent. The whole taste of this dish - Thai juice is sour and spicy. The shrimp meat is fresh and sweet. The eggs are soft and tender.
Cooking ingredients
Cooking Steps
Step1:Peel 300 grams of Canadian Arctic shrimp off the head and shell. Leave the brai
Step2:One shallot. Cut the green onion.
Step3:Chop the peeled shells and heads.
Step4:Knock 3 eggs into the bowl. Add 2G salt to mix the bottom flavor. 2G pepper to remove the fishiness. Add 2 tablespoons water starch. Break up the strength.
Step5:Heat the oil in the pot. When the oil is 40% hot, put in the chopped shrimp shell. Boil the shrimp oil over low heat.
Step6:When the shell is floating and fragrant, remove the shell and discard it. Pour the shrimp oil into a bowl for later use.
Step7:Heat the pan and add 2 tablespoons of shrimp oil. Add the Arctic shrimp. Stir fry over low heat until the shrimp is micro rolled, then leave the pan for use.
Step8:Heat the pan again. Pour in 5 tablespoons of cool oil to moisten the pan, then pour out. Put in 3 tablespoons of shrimp oil again. Pour in 2 / 3 of the egg mixture. Fry over low heat until the eggs are half cooked. Top with the Arctic shrimp.
Step9:Pour shrimp oil over the edge of the pot. Pour the remaining egg liquid between the shrimp meat and the egg. Let the shrimp fully integrate with the egg. It can also prevent the shrimp meat from falling off the egg.
Step10:Put on the lid. After about 30 seconds, you can get out of the pot and put it on the plate. Pour in Thai sauce. Sprinkle with scallion. This Thai sauce pot is ready for Canadian Arctic shrimp. Thai sauce is hot and sour. Shrimp is fresh and sweet. Eggs are soft and tender.
Cooking tips:Thai juice method - 1. Squeeze 1 lemon juice, 2 millet peppers and 2 cloves of garlic into mashed garlic. 2. Add 1 tsp fish sauce, 2 tsp sugar, 1 tsp salt and 2 tsp chicken powder. 3. Put all the seasoning into a small bowl. Stir well. There are skills in making delicious dishes.
