How to make spicy shrimp delicious, how to make spicy shrimp delicious

A favorite of the family, I want to eat it.

Raw materials: live shrimp (about 1 catty and 2 taels).

Ingredients: potatoes, cucumbers (according to personal taste, you can also change to winter bamboo shoots, celery, etc.).

Seasoning: crab paste, dried chili, Sichuan pepper powder, coriander, ginger, green onion, garlic, salt, monosodium glutamate, chicken essence, sugar.

Production process: Step 1: Peel and cut the potatoes into cubes, cut the cucumbers into strips, and set aside for later use.

Clean the live shrimp, cut the back to remove the fishy line, and then make a knife on the back of the shrimp so that the flavor can be absorbed later.

Step 2: Put oil in the pot, fry the potato strips until golden brown, and take out the inner powder Step 3: Add oil, put green onions, ginger slices, and garlic into the pot and stir-fry until fragrant, then add a little dried chili pepper, stir-fry twice, put the shrimp, potato pieces, and cucumber strips into the pot and stir-fry.

After stir-frying a few times, the ingredients are almost cooked, add the crab sauce, then add salt, pepper powder, monosodium glutamate, chicken essence, sugar, and continue to stir-fry.

Step 4: Stir-fry until the shrimp body is curled and the color turns orange-red, that is, the shrimp has been broken and can be taken out of the pan.

Sprinkle with coriander segments and serve!!

Spicy shrimp is a famous dish of Sichuan cuisine with thick juice, strong spicy flavor, and tight and crispy meat. It is usually made from shrimp, potatoes, parsley, peanuts and other main ingredients. The essence lies in the quality of the meat and the blend of a variety of special spices such as parsley, Sichuan pepper, dried red pepper, etc., and you can also add your favorite ingredients such as bamboo shoots and sweet potatoes.

Not only is the taste delicious, the color is bright, and the aftertaste is endless.

Material. Ingredients: Jiwei shrimp.

Excipients: sweet potato, celery, green onion, ginger, dried chili.

Seasoning: bean paste (chili oil), dark soy sauce, cooking wine, salt.

Method. 1. Wash the material. Remove the shrimp and remove the shrimp line, peel the sweet potato and cut it into strips, and cut the celery into small pieces for later use.

2. Handle the green onion, ginger and chili pepper well. Put oil in the pot, (put more) until it is hot, put in the shrimp and fry until it changes color and curls, remove and drain the oil for later use.

3. Then put the sweet potato strips into the oil, fry them until golden brown, remove and drain the oil for later use. Leave an appropriate amount of oil in the pot, boil until it is hot for 5 minutes, add a spoonful of bean paste, cut and stir-fry until fragrant.

4. Add green onions, ginger and chili peppers. Saute until fragrant, then add the celery. Stir-fry.

5. Add the fried sweet potato strips and shrimp in advance, and then add cooking wine, soy sauce and salt. Stir-fry evenly and serve.

Tips: 1.If you don't use sweet potatoes, you can use potatoes instead. But sweet potatoes and shrimp are a perfect match

2.How to judge the oil temperature: three or four ripe. There is no green smoke, no sound, and the oil surface is relatively calm. Five, six into the heat. There is a slight green smoke, and the oil is a little bubbling. Seven, eighty percent hot. There is green smoke, the oil surface is quiet, and when you stir it with a hand spoon, there is a sound.

3.Don't put too much salt, the bean paste already has a certain saltiness.

A favorite of the family, I want to eat it.