Chinese Food
Fried river shrimp in Dai style
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Spring is the most delicious season for river shrimp. Just like Longjing in Ming Dynasty, river shrimp should be eaten best in March and April. It is the most fat. In the vegetable market, I saw many crystal clear and full shrimps. Their delicious taste was complemented by their brains, but they were lazy and unwilling to peel and shell. Then have a good fry. Oil. It has a special charm. No matter what food and its close contact can send out more attractive fat aroma. The collision between river shrimp and oil adds infinite reverie and aftertaste on the basis of delicious. Fried shrimp oil is also a wonderful condiment. Continue to stroll. Suddenly, I saw a piece of fat and green banana leaves. I grabbed a handful of fresh mint. With some lemon juice, the Dai Flavor came to the fore. Spring can't be short of rich flavor. Make a dish of Dai style crispy fried shrimps. The temptation of comfortable grass mixed with oil. Plus the charming of small river shrimps. The wonderful combination is to describe it
Cooking ingredients
Cooking Steps
Step1:Wash the shrimps, control the dry water, add rice wine, marinate for 5 minutes, mix well, then add ginger and marinate for 5 minute
Step2:Marinate with garlic powder and salt for 23 minutes. Add black pepper and brown sugar and mix well
Step3:Pick out the shredded ginger. Add corn starch and flour and mix wel
Step4:Cook the cooking oil to 50% heat. Put in the shrimp. Fry until the shrimp turns red. Float up. Take out
Step5:5. Continue to heat the cooking oil to 70% heat. Put the shrimp in the water and fry again. Meanwhile, put in the fresh mint leaves. Fry until crispy and fished out
Cooking tips:There are skills in making delicious dishes.
