Fried Shrimp in Typhoon Shelter
1.
Main and auxiliary materials: shrimp, bread crumbs, garlic granules
2.
Cut off the shrimp heads and claws and wash them
3.
Split the backrest and pick out the shrimp thread
4.
After finishing in order, sprinkle a little salt and pepper to marinate for 5 minutes, until the bottom taste
5.
Next, just stick a layer of cornstarch on the shrimp meat side and let it sit for 10 minutes
6.
The oil is 50% hot, and the shrimp is deep-fried until the surface is crispy.
7.
Remove it and drain the grease
8.
Put the garlic granules into the pan and fry until golden brown, remove and drain the fat and set aside
9.
Put the bread crumbs in a clean pot and stir fry on low heat
10.
Fry until the bread crumbs turn slightly yellow, add chili powder and continue to fry on low heat to make it evenly colored
11.
Then add tempeh and stir fry evenly
12.
Add spare garlic granules, add a little salt, sugar and chicken powder to taste, and stir-fry them evenly
13.
Add spare shrimp
14.
Stir-fry quickly and evenly, then turn off the heat
15.
Put it out of the pot and serve on the plate, ready to taste
Tips:
1. When the shrimp sticks to cornstarch, only stick to the side of the shrimp meat, and do not stick the flour on the side of the shrimp skin.
2. The garlic granules should be rinsed with clean water first, and the water should be drained before frying.
