Chinese Food
Late taste finger sucking shrimp
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To tell you the truth, I grew up in the inland area before I came to Beijing. I haven't eaten any shrimps once. The first time I ate it was in a seafood stall. I was a little afraid at first. I felt a little strange. As a result, I immediately sang a song conquer for the whole audience. At last, I overcome the difficulties of breaking many parts of my mouth and all kinds of pain. I finished the whole dish by myself. Although it can't replace crawfish in my heart no matter what. But in the shrimp world, skin shrimp can still rank in the top three. The only drawback is that the size of the skin shrimp in China is too small. There are many troubles in peeling it. Once in Malaysia, I ate a variety as thick as my arm. One is packed in a 1.25-liter coke bottle. It's fried with salted egg yolk. It's full of meat. That's what it feels like. It's called liqueur skin shrimp. It's sure to use wine. But not every kind of wine can set off the taste of skin shrimp to the best
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients.
Step2:Before you put it into the pot, you need to treat the shrimps specially. Cut off the sharp parts. On the one hand, it can prevent the shrimps from breaking their mouths. On the other hand, it is easier to taste.
Step3:Take a look at the comparison before and after.
Step4:Garlic. Half cut. Ginger slice. Small fire. Enlarge about 2 tbsp of oil. Add a small chopstick of red oil bean paste, some dried pepper, pepper, garlic and ginger. Stir fry.
Step5:Turn the fire. Put the shrimps in the pot. Add some soy sauce, salt, cooking wine and about 5 bottles of white wine. Stir quickly. Let the seasoning stick to the shrimp. Don't be afraid to get drunk. Students who have been in junior high school should know that alcohol will evaporate quickly after heating. College students should know. At the same time with the dissolved fat esterification effect, the formation of esters and other flavor substances, so that dishes overflow rich aroma, can increase the freshness and flavor.
Step6:Turn the heat and simmer for about 5 minutes. Add in the scallion. Stir well and serve.
Step7:The so-called sucking finger is to suck the oil on the handle after eating the shrimp.
Step8:When it comes to dinner.
Cooking tips:I'd like to remind you here. White wine. Don't think it's for cooking. Just buy the worst. The better the liquor, the better the dishes. I used to stew fish with my father's Wuliangye once. The smell is really different. Later, the hand with the wine was bandaged for a month. I usually use Erguotou 8-year-old 43 degree type now. It can barely be used. There are skills in making delicious dishes.
